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Ribeye Steak With Red Wine Sauce

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Ingredients

Adjust Servings:
Ribeye Steak
2 Rib-eye Steak 16-ounce each
1 tsp Peanut Oil
1/2 tsp Kosher Salt
3-4 sprigs Fresh Thyme
2 Cloves Garlic partially crushed
2 tsp Butter
Red Wine Sauce
2 tbls Onion diced
2 tsp Garlic
1/2 cup Red Wine
2 tsp Dijon Mustard
2 tbls Butter
2 tbls Parsley chopped

Nutritional information

1024
Calories
128 g
Fat
96 g
Protein
396 mg
Sodium
336 mg
Cholesterol
6.24 g
Trans Fat

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Ribeye Steak With Red Wine Sauce

Rib eye steak with red wine sauce. What can I say more, a classic.

Features:
    Cuisine:

    Ingredients

    • Ribeye Steak

    • Red Wine Sauce

    Directions

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    Who doesn’t love steak? Again, this Rib Eye Steak With Red Wine Sauce is a great recipe. When my man feels like eating a big piece of meat, this is always my go-to recipe. It’s just that good. It’s easy to do and I always have great results with this recipe. Try it today, you won’t be disappointed.

    And for those who are clueless, The rib eye or ribeye is a beef steak from the rib section. The rib section of beef spans from ribs six through twelve.

    Oh and, for better results, please be sure to use a cooking thermometer (it makes all the difference in the world).

    Visit the beef section for more similar recipe : Beef Category


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    Steps

    1
    Done

    Rib-eye Steak

    Place a skillet in the oven and turn on the heat to 450°F. Season the steak with oil, salt and pepper. When the oven is heated, remove the pan and place it on the stove over medium heat.

    2
    Done

    Carefully place the steak in the pan and sear for 2 minutes. Flip the steak and then add the garlic and thyme over the steak and place skillet back in oven for 6-7 minutes.

    3
    Done

    Put back the pan on the stove over low heat. Flip steak, add butter and carefully tilt pan while scooping melted butter, garlic and thyme to continually coat steak for 1-3 minutes. Let rest five minutes and coat with red wine sauce before serving.

    4
    Done

    Red Wine Sauce

    Simmer onion and garlic in saucepan until soft. Whisk in wine and mustard; reduce by 2/3 over medium heat. Slowly whisk in butter. Remove from heat; add parsley and season to taste

    S

    I just want to share my love of food.

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