Emeril's Rib Eye Steak With Simple Pan Sauce

Ingredients:
2 8-ounce grass-fed Rib Eye steaks (boneless)
Salt and pepper
1 tablespoon butter
¼ cup chopped shallots
1 tablespoon garlic
¼ cup dry red wine
½ cup beef stock
1 tablespoon finely chopped fresh parsley leaves


Method:


Remove steak from the refrigerator and let sit at room temperature for 20 minutes before cooking.

Season steaks liberally, on both sides, with the 1 ½ teaspoons kosher salt and black pepper to taste. Heat a dry, large cast-iron skillet over medium-high heat. Add steaks to the cast iron skillet cook for about 4 to 5 minutes on each side for medium-rare. Remove from the grill and let rest.

For the Pan Sauce:

Melt the butter in the skillet Add the shallots and garlic. Season with salt and pepper. Sauté for 1 minute. Add the red wine and bring to a boil. Reduce the heat to medium and stir in the stock. Simmer for 5 minutes and remove from the heat, keeping warm.

Place the steaks and on each serving plate. Spoon the sauce over each steak.

Serve with Sicilian Potatoes Gratin.

Yield: 2 servings

From Planet Green