Recipe: Steak au Poivre w/ Red Wine Reduction [Video]

Chad Kirtland w/ Rouses Markets prepares a seared and sauteed ribeye with a red wine pan sauce.

INGREDIENTS:

● 1 (1-inch-thick) ribeye steak

● 1 tsp kosher salt

● 1 tsp cracked black pepper

● 2 Tbsp + 1 Tbsp unsalted butter

● 1/2 cup shallots, chopped

● 1 small beet, peeled and thinly sliced

● 2 cloves garlic, thinly sliced

● 2 sprigs fresh rosemary

● 1½ cups beef stock

● 1½ cups red wine, divided

● 2 Tbsp balsamic vinegar

● 1 bay leaf

● 1 tsp salt

● 1 tsp black pepper

STEPS:

1. Preheat the oven to 200°. WHen it reaches 200°, turn it off.

2. Season steak with salt and pepper, pressing pepper into the steak. Melt 1 Tbsp

butter with oil in a large skillet over medium-high heat. Add steak and sear until

browned, about 2 minutes.

3. Flip and sear the other side for 2 minutes.

4. Using tongs, lift steak and press edge …