INGREDIENTS
For the Steak:
2 ribeye steaks (about 1.5 inches thick, patted dry)
Kosher salt and freshly ground black pepper
1 tbsp neutral oil (like canola or avocado)
2 tbsp unsalted butter
1 garlic clove and 1 fresh thyme sprig (optional, for basting) [1, 2]
For the Bordelaise Sauce:
2 shallots, finely chopped
1 cup dry red wine (traditionally a Bordeaux or Cabernet Sauvignon)
1 cup beef stock or beef demi-glace
3 tbsp cold unsalted butter, cut into small cubes
1 sprig fresh thyme
INSTRUCTIONS
Prep the Steak: Take the steaks out of the refrigerator 30 to 60 minutes before cooking. Blot them completely dry with paper towels and season generously on all sides with salt and pepper.
Sear the Steak: Heat a large cast-iron skillet over medium-high heat and add the neutral oil. Once hot, add the steaks. Sear for about 3 to 4 minutes without moving them until a deep crust forms. Flip and cook for another 3 to 4 minutes. Add the butter, garlic, and thyme during the final minute, spooning the melted butter over the top of the steak.
Rest the Meat: Transfer the steaks to a clean plate or cutting board, tent loosely with foil, and let rest for 10 minutes.
Make the Bordelaise Sauce: Pour off most of the excess fat from the skillet, leaving a thin coating. Reduce the heat to medium-low and add the chopped shallots. Cook for about 2 minutes until soft and translucent, but not browned.
Reduce the Wine: Pour in the red wine and the thyme sprig, scraping up all the delicious browned bits stuck to the bottom of the pan. Turn the heat to medium-high and let the wine reduce by half (about 5 minutes) until syrupy.
Add the Stock: Pour in the beef stock or demi-glace. Bring to a simmer and cook for another 5 minutes until reduced and thickened to a glossy consistency that coats the back of a spoon.
Emulsify and Finish: Remove the pan from the heat. Whisk in the cold cubes of butter one at a time until silky and emulsified. Stir in any resting juices from the steak. Strain the sauce if you prefer a smoother texture, then stir in fresh parsley and salt to taste.
Serve: Slice the ribeye against the grain and spoon the warm Bordelaise sauce generously over the top.
Pairs Well With….
Pairs well with Highway 12 Bordeaux Blend
