Pan-Fried Rib-Eye w/ Red Wine Reduction

An elegant, yet simple dish - pan fried Rib-eye steak with a simple salad.

Preparing the Salad

2 cups Rocket lettuce (approx.)

1/2 lb of crispy fried lardons

To start, wash the Rocket lettuce and tear into large pieces. Spin dry

and transfer to a large bowl. Set aside while you cook the steaks.

Cooking the Steaks

2 Rib-Eye steaks (about 6 to 8 ounces each)

2 tsps grape seed or olive oil

Before cooking the steaks, make sure they have come to room

temperature.

Once you are ready to cook, season the steaks with salt and pepper.

Preheat a heavy fry pan over medium-high heat. Once the pan is hot, add

the oil. As soon as the oil just starts to smoke, add the steaks.

Because the steaks are a bit thicker, turn the heat down to medium to

medium low.

Using the flip-often method, after about a minute of cooking, flip the

steaks. Let cook again for another minute and flip again. Continue with

this same process until the steaks are cooked to your liking.

Once done, remove the steaks, tent with foil and allow to rest, while

you make the sauce.

Making the Sauce

2 tbsp shallots

3-4 tbsp cold, unsalted butter

1/2 cup dry, red wine

1 cup dark chicken

salt (to taste)

pepper (to taste)

To start the sauce, make sure to have the shallots minced and measure

out the cold butter and red wine.

Over medium to medium low heat, add about one tablespoon of the butter,

followed by the shallots. Cook the shallots until soft and golden. Once

ready, deglaze with the red wine, making sure to scrape up any sucs from

the bottom of the pan. Let the liquid reduce until you reach a syrupy

consistency.

Once a syrupy consistency has been reached, add the dark chicken stock

and any juices from the resting steaks and reduce again until slightly

thickened. Test the sauce by spooning a bit onto a plate. The sauce

should not be too runny or too thick. It should just move nicely on the

plate.

To finish the sauce, turn off the heat and swirl in the cold butter, a

bit at a time.

The butter not only helps to thicken the sauce it also adds richness and

shine.

Finally, season the sauce with salt and pepper to taste.

Finishing and Serving the Dish

extra-virgin olive oil

balsamic vinegar

lardons (bacon)

salt (to taste)

pepper (to taste)

To finish the salad, add a bit of quality balsamic / olive oil, salt and

pepper and the lardons.

Gently toss to combine and add a bit more of each to taste. Adding the

oil and seasoning in stages ensures that you don’t weigh down the greens

or over season them.

Gather a few pieces of Rocket and place them onto each plate, along with

the steaks. Drizzle the hot pan sauce over the steaks and serve

immediately.

ENJOY THE TASTE!!!!!!!!!!!!!!!!!!!!!!!!