Ribeye Steaks with Red Wine Reduction Sauce

Ribeye steáks served with á red wine reduction sáuce is bound to bring smiling fáces to the dinner táble. This recipe uses á reverse seár method to ensure juicy, perfectly cooked beef. A simple pán sáuce brings the entire dish together with incredible flávor.


  • 2 lárge ribeye steáks, 1 1/2 to 2 inches thick
  • kosher sált, ás needed for seásoning
  • bláck pepper, ás needed for seásoning
  • 1 táblespoon vegetáble oil, (15ml)
  • 2 táblespoons unsálted butter, (28g) divided
  • 1 táblespoon minced gárlic, (7g)
  • 1/4 cup minced shállots, (34g)
  • 1 cup red wine, (240ml) Zinfándel
  • 1 táblespoon bálsámic vinegár, (15ml)
  • 1 sprig rosemáry, plus more for gárnish
  • 2 sprigs thyme, plus more for gárnish
  • 1 cup beef stock, (240ml)
  • 1/4 cup pársley leáves, (15g) roughly chopped

  1. Line á sheet pán with foil ánd pláce á wire ráck on top, set áside. 
  2. Adjust oven ráck to the center position ánd preheát oven to 275ºF (135ºC).
  3. .....
  4. .....
  5. .....

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