Best Rib Eye Steak With Red Wine Pastrami Sauce Recipes

RIBEYE STEAKS WITH RED WINE SAUCE

Steps:

• Line a sheet pan with foil and place a wire rack on top, set aside.
• Adjust oven rack to the center position and preheat to 275ºF (135ºC). Place a large 12-inch cast iron skillet in the oven to warm.
• Dry the steaks with a paper towel to remove excess surface moisture and transfer to the wire rack. Generously season the meat with salt and ground black pepper on both sides.
• Place steaks in the oven and cook about 15 to 25 minutes, depending on the thickness.
• Remove the steaks from the oven and set aside.
• Remove the cast iron pan from the oven and transfer to the stovetop.
• Heat pan over high heat and add the oil.
• Once the oil is very hot and just beginning to smoke, carefully add the steaks to the pan.
• Sear the first side until a deep brown crust is formed, about 2 minutes.
• Carefully flip the steaks over and sear about 1 ½ to 2 minutes.
• Use tongs to turn the steaks on their sides to cook and render remaining fat, about 2 minutes total.
• Add one tablespoon of the butter to the pan, melt and use a spoon to briefly baste the tops of the steaks.
• Transfer steaks to a clean plate and allow to rest at room temperature for 10 minutes.
• For the red wine sauce, reserve 1 tablespoon of the steak drippings in the cast iron pan and heat over medium.
• Once the drippings are warm add the garlic and shallots, saute and stir frequently until tender, about 1 minute.
• Add red wine, balsamic vinegar, rosemary sprig and thyme sprigs, bring mixture to a rapid simmer over high heat.
• Allow wine mixture to reduce until thickened, about ¼ a cup, 3 to 5 minutes.
• Add in beef stock, and rapidly simmer over high heat until the sauce is reduced and thickened to about ½ cup, about 4 to 5 minutes.
• Remove rosemary and thyme, discard.
• Turn off heat and whisk in 1 tablespoon of butter.
• Taste the red wine sauce and season with more salt and pepper as desired.
• Garnish steaks with chopped thyme, rosemary, and parsley a few minutes before serving.

RIB-EYE STEAK AND POTATOES FOR TWO

Steps:

• Season steak generously with salt and pepper. Sprinkle with sliced garlic and rosemary and set aside to marinate, 20 to 30 minutes.
• Heat oven to 450 degrees. Meanwhile, bring a pot of well-salted water to a boil. Add potatoes and cook at a brisk simmer until just done, 10 to 15 minutes. Drain and keep warm.
• Heat a cast-iron or other heavy skillet over high heat. Remove and discard sliced garlic from steak. (If left on, it will burn in the skillet.)
• When pan is hot, put in the steak and let brown well on one side, 4 to 5 minutes. Wait until steak forms a crust and comes away cleanly from the bottom to move it.
• Flip steak and transfer pan to oven, uncovered. Roast until juices begin to rise on surface of steak (you will see the droplets) and internal temperature is 120 degrees, 8 to 10 minutes. Remove steak from pan and let rest, tented with foil, for 5 to 10 minutes. (Residual heat will continue to cook the meat to medium-rare as it rests.) Warm a serving bowl for the potatoes and plates for the steak.
• Melt butter in a wide skillet over medium-high heat. Add potatoes and toss to coat and heat through. Sprinkle with salt and pepper. Add minced garlic and cook, stirring, until softened but not browned, 1 minute or less. Gently stir in parsley and lemon zest and transfer to serving bowl.
• Cutting on a slight diagonal, slice steak into 1/2-inch slices, then transfer to plates. If using, place a handful of greens next to the steak. Serve immediately, passing potatoes at the table.

RIB-EYE STEAK WITH ANCHOVY-RED WINE SAUCE

Steps:

• Put the wine in a small saucepan and turn the heat to high. Reduce, stirring occasionally, to about 1/2 cup. Meanwhile, start a grill.
• When the wine is reduced, turn the heat down so the reduction simmers and stir in the garlic, anchovies, and thyme. Cook, stirring occasionally, until the anchovies dissolve. When the grill is ready, cook the steaks for about 3 minutes per side for medium-rare or a little longer or shorter according to your preference.
• Beat the butter into the sauce until it is smooth, then season to taste. Slice the steaks, drizzle with the sauce, and serve.

RIB EYE STEAK WITH ROASTED GRAPE-RED WINE SAUCE AND CREAMY PARSNIPS AND POTATOES

Steps:

• Preheat the oven to 450 degrees F.
• Place the grapes on a sheet pan and coat with 2 tablespoons olive oil and season with 1 teaspoon salt and 1/2 teaspoons pepper. Roast until the grapes turn light brown and begin to shrivel, about 45 minutes.
• In the meantime, sprinkle the steaks with salt and pepper and let sit for 15 minutes at room temperature.
• Heat a pot of water over high heat. Once the water is boiling, add the potatoes, parsnips, bay leaf, 2 sprigs thyme, 1 clove garlic and salt generously. Cook until the vegetables are fork tender, and then strain. Discard the herbs and press the potatoes, parsnips and garlic through a ricer into a saucepan. Gently stir in the cream and season with salt and pepper. Hold warm over low heat.
• For the steaks, heat a skillet until very hot, add the remaining 2 tablespoons olive oil and place the steaks in the skillet. Cook about 4 minutes per side for medium-rare. Remove the steaks from the skillet to a plate and tent with foil. Add the red wine to the skillet to deglaze and scrape up any brown bits from the bottom. Add the chicken stock, remaining 1 clove garlic, carrots, onions, celery, the remaining 3 sprigs thyme, the remaining 1 bay leaf and the beef bone. Cook on high heat until the sauce reduces to a syrupy consistency, about 10 minutes. Strain the sauce and add the roasted grapes. Slice the steak off the bone and add the steak juices to the sauce.
• To serve, place a spoonful of the parsnips and potatoes on a plate, top with a few pieces of the steak and drizzle with the sauce.

RIB-EYE STEAKS IN RED-WINE SAUCE

Steps:

• Pat steaks dry, then sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper (total).
• Heat 1 tablespoon oil in a 12-inch heavy skillet over high heat until it shimmers, then sauté steaks in 2 batches, turning once, about 4 minutes per batch for medium-rare. Transfer to a large plate and cover with foil.
• Pour off fat from skillet, then sauté garlic in remaining tablespoon oil over medium-high heat until pale golden, about 30 seconds. Add wine and boil, stirring and scraping up brown bits, until reduced by half, 2 to 3 minutes. Add water, soy sauce, and any meat juices from plate and boil until reduced by half, 3 to 4 minutes.
• Reduce heat to medium-low and whisk in butter, 1 piece at a time, until slightly thickened. Stir in parsley and pour sauce over steaks.

RED WINE MARINATED RIBEYE STEAK

Steps:

• Whisk together all ingredients but the steak. Pour into a large ziplock bag. Add steaks and smoosh them around to coat. Allow the steak to marinate in the fridge for several hours. Mine went about 8, but I think you could do overnight.
• Allow steak to come back to room temperature so the meat cooks evenly. Grill on a charcoal grill to your desired doneness.