Steak a La Barbara Stanwyck
Elevate your dinner table with "Steak a La Barbara Stanwyck," a glamorous and indulgent dish inspired by classic Hollywood elegance. This recipe showcases perfectly seared ribeye steaks, basted in rich, buttery aromatics of garlic, rosemary, and thyme for unparalleled flavor. A luscious red wine reduction—enhanced with shallots, beef stock, and a touch of cream—adds a sophisticated flair, making this steak irresistible. With just 35 minutes from prep to plate, this sumptuous steak pairs beautifully with creamy mashed potatoes or roasted vegetables, making it ideal for date nights or special occasions. Indulge in this timeless recipe that promises a Hollywood-worthy culinary experience!
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Recipe Information
Ingredients
- 2 pieces (12 oz each) ribeye steak
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 4 tablespoons unsalted butter
- 4 cloves (smashed) garlic
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 1 cup dry red wine
- 1 cup beef stock
- 1 tablespoon heavy cream
- 1 large (finely chopped) shallot
Instructions
Remove steaks from the refrigerator and allow them to come to room temperature for about 30 minutes before cooking.
Season both sides of the steaks generously with kosher salt and black pepper.
Heat a large cast-iron skillet over medium-high heat. Add the olive oil and swirl to coat the pan.
Sear the steaks in the hot skillet for 3-4 minutes per side until a golden-brown crust forms. Reduce the heat to medium and add the butter, smashed garlic cloves, rosemary, and thyme to the pan.
Tilt the skillet slightly and use a spoon to baste the steaks continuously with the melted butter and aromatics for 2-3 minutes, or until the steaks reach your desired doneness (125°F for medium-rare, 135°F for medium).
Remove the steaks from the skillet and transfer them to a plate. Tent loosely with foil and let them rest while you prepare the sauce.
In the same skillet, lower the heat to medium and add the finely chopped shallot. Sauté for 1-2 minutes until softened and fragrant.
Deglaze the pan by pouring in the red wine, scraping any browned bits from the bottom of the skillet with a wooden spoon. Allow the wine to simmer and reduce by half, about 3-4 minutes.
Once reduced, stir in the beef stock and let the mixture simmer for another 4-5 minutes until it thickens slightly.
Finish the sauce by lowering the heat to low and stirring in the heavy cream. Taste and adjust seasoning with salt and pepper if needed.
Plate the rested steaks and spoon the red wine reduction sauce over the top.
Serve immediately, paired with mashed potatoes, roasted vegetables, or your favorite side dish.
Nutrition Facts
Calories |
2559 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 175.6 g | 225% | |
| Saturated Fat | 75.1 g | 376% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 676 mg | 226% | |
| Sodium | 3995 mg | 174% | |
| Total Carbohydrate | 22.6 g | 8% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 6.6 g | ||
| Protein | 185.9 g | 372% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 174 mg | 13% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 2600 mg | 55% | |
*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.
