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 …