November 26, 2010 by Flora Dawn
When you get tired of turkey, here is a great steak recipe to try.
I typically grill steak, but it has been really wet and windy here, and now that it is dark so early, it really isn’t fun to cook outside anymore. Also, I bought a new pan I really wanted to try out, so I made a last minute decision to make steaks with a red wine pan sauce.
It was so good and so easy. Start with a good-quality steak and within a matter of minutes you have a company worthy meal on the table. I served it alongside some sauteed garlic green beans and leftover mashed potatoes for a quick and impressive weeknight meal.
If you prefer your steaks more than medium-rare, I find it best to sear them well and then finish cooking them in a 350-375 degree oven; so you’ll need to make sure you have an oven-safe skillet. It takes about 5-10 minutes in the oven (after browning well in the pan) to get medium to medium-well in my experience.
And home made pan sauces are such a beautiful thing. This recipe has you deglaze the pan with red wine, which creates a super quick and flavorful sauce.
We aren’t wine drinkers, so I keep the really small, individual size wine bottles on hand (Sutter Home, Robert Mondavi Wines, and Stone Cellars are popular brands that offer small bottles). Depending on the store, they can be purchased individually or in a 4-pack. They are really reasonably priced, typically in the $1-3 dollar range.
Although I threw in some Boursin cheese, it wasn’t in the original recipe from Gourmet Magazine. But it does taste great! If you have never tried it, you really should. It is almost like cream cheese, but it is somewhat crumbly. It really is great on crackers, eggs, mashed potatoes, and, of course, a pan sauce.
Rib-Eye Steaks with Red Wine Pan Sauce
This recipe can easily be halved.
- 4 (1/2 inch thick) boneless rib-eye steaks (about 2 pounds total)
- 2 TB vegetable oil, divided
- 2 garlic cloves, minced
- 3/4 cup dry red wine
- 1/4 cup water
- 1 1/2 tsp soy sauce (I use San-J’s gf one)
- 2 TB butter
- 1 TB Boursin Garlic and Herb cheese, optional
- Pat steaks dry and sprinkle with salt and pepper.
- In a large, heavy skillet, heat 1 tablespoon of oil over high until it shimmers. Add steaks, in two batches, sauteing for about 4 minutes per side for medium-rare. (If you prefer you steaks more well-done I would transfer them to a hot oven to finish cooking, 5-10 minutes). Transfer steaks to a plate and cover loosely with foil.
- Pour off any fat that is in skillet and saute garlic in remaining tablespoon oil, over medium-high heat, about 30 seconds. Add wine and boil, scraping up the brown bits, until the wine is reduced by half; this takes 2-3 minutes. Add water, soy sauce, and the meat juices that accumulated on the plate, and boil another 3-4 minutes or until reduced by half.
- Reduce the heat to medium-low and add butter and Boursin, if using, and stir until smooth and thickened. Pour over steaks or serve in individual dishes for dipping.