Shaun and I debated long and hard on what was going to be made for dinner this week. We finally agreed that we would both be responsible for one nice meal. I found this recipe in a cookbook that I received called Bride and Groom Cookbook from Williams Sonoma. I think you are supposed to cook this meal together hence the title, but I decided to show off and do it myself.

The meat was very tender and cooked perfectly. The slices of ribeye were plated over mashed potatoes and served with red wine. The saute pan that I used was my Le Creuset pan. Shaun better step up his game with his dish because mine was divine.

ENJOY!

Rib-Eye Steak with Pan Jus

Name: Rib-Eye Steak with Pan Jus
Prep time: 8 min
Cook time: 18 min
Total time: 26 min
Ingredients: rib-eye steak, 18-20 oz about 1 1/2 inches thick; salt and pepper; 2 sprigs of rosemary; 2 Tbsp olive oil; 1/4 cup dry red wine; 1/2 cup beef stock; 2 sprigs thyme

Prep Time: 8 minutes

Cook Time: 18 minutes

Total Time: 26 minutes

Ingredients

rib-eye steak, 18-20 oz about 1 1/2 inches thick
salt and pepper
2 sprigs of rosemary
2 Tbsp olive oil
1/4 cup dry red wine
1/2 cup beef stock
2 sprigs thyme

Instructions

Preheat the oven to 400 degrees
Sprinkle each side of the rib eye steak generously with salt and pepper
Press the rosemary leaves into the steak on each side
Heat an oven proof saute pan on medium heat with the olive oil
Let the oil get hot but don’t let it start to smoke
Add the rib eye steak and sear each side of the steak for 1 minute and that includes the ends
Place the pan into the oven for 12 minutes (medium rare)
Remove the steak and set aside for 10 minutes
Place the saute pan back over med-high heat
Add the wine, beef stock and thyme to the pan and start to remove all the drippings with a wooden spoon
Bring down to a simmer until reduced by half
Sprinkle some salt into the sauce
After 10 minutes cut the steak against the grain with a chef’s knife
Plate the steak and spoon the sauce over the steak

Ingredients

Instructions

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