Ribeye steak is a thick, juicy, and tender cut of beef from the front part of the loin of the rib primal section. You can purchase it boneless or bone-in. It’s a relatively quick-cooking steak with generous amounts of marbling, which provides a robust flavor.
There are tons of flavors created in the pan while searing steak. Don’t let it go to waste! A simple red wine reduction can be made into a delicious sauce by sauteing garlic and shallots.
Now for the fun part! Open up that bottle of red wine if you haven’t uncorked it already and get ready to add some to the sauce. I’m very selective with the varietal of wine to complement the flavors of the beef. I chose Malbec TerroirLos Miradores2017.
The sauce is further reduced with fresh rosemary, thyme, balsamic vinegar, and some beef stock until a thickened. A swirl of butter whisked in adds a little more richness to the red wine sauce right before serving. It’s lovely!
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