Sophisticated Steak
Elevate your dinner game with "Sophisticated Steak," a luxurious, restaurant-quality recipe that combines perfectly seared ribeye steaks with a rich red wine reduction sauce. This dish is a celebration of bold flavors and refined technique, featuring juicy, well-seasoned ribeye steaks basted with butter, garlic, and fresh thyme for unmatched depth and aroma. The accompanying sauce, crafted with dry red wine, beef stock, and a hint of sugar, adds a silky, savory touch that effortlessly enhances each bite. Ideal for date nights or gourmet gatherings, this recipe is straightforward yet impressive, with only 20 minutes of prep time and a rewarding payoff in every bite. Pair it with roasted potatoes or sautéed vegetables for a complete and unforgettable meal that will leave your guests in awe.
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Recipe Information
Ingredients
- 2 pieces ribeye steak
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 3 pieces garlic cloves, smashed
- 2 sprigs fresh thyme sprigs
- 1 cup dry red wine
- 1 cup beef stock
- 1 piece shallot, finely chopped
- 0.5 teaspoons granulated sugar
Instructions
1. Take the ribeye steaks out of the refrigerator 30 minutes before cooking to bring them to room temperature for even cooking.
2. Pat the steaks dry with paper towels and season generously on both sides with kosher salt and freshly ground black pepper.
3. Heat a large cast-iron skillet over medium-high heat until very hot. Add olive oil to the skillet.
4. Place the steaks in the skillet and sear for 3-4 minutes on the first side without moving them. Flip the steaks and reduce the heat to medium.
5. Add the unsalted butter, smashed garlic cloves, and thyme sprigs to the skillet. Use a spoon to continuously baste the steaks with the melted butter and aromatics for an additional 3-4 minutes for medium-rare, or adjust the time to your preferred doneness.
6. Remove the steaks from the skillet and let them rest on a cutting board, tented loosely with foil, for at least 10 minutes.
7. While the steaks are resting, prepare the red wine reduction sauce. Discard excess fat from the skillet, leaving about 1 tablespoon.
8. Add the finely chopped shallot to the skillet and sauté over medium heat until softened, about 2 minutes.
9. Deglaze the skillet with the dry red wine, scraping up any browned bits with a wooden spoon. Stir in the beef stock and granulated sugar.
10. Simmer the sauce over medium-high heat until reduced by half and slightly thickened, about 7-8 minutes. Taste and adjust seasoning if needed.
11. Slice the steaks against the grain and plate. Drizzle the red wine reduction sauce over the steak and garnish with extra thyme if desired.
12. Serve immediately with your favorite sides, such as roasted potatoes or sautéed vegetables.
Nutrition Facts
Calories |
1824 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.9 g | 152% | |
| Saturated Fat | 46.5 g | 233% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 441 mg | 147% | |
| Sodium | 3252 mg | 141% | |
| Total Carbohydrate | 18.2 g | 7% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 6.1 g | ||
| Protein | 131.9 g | 264% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 120 mg | 9% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 1926 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
