Rib Eye Steaks In A Port Wine Glaze Food

RIB-EYE STEAKS WITH BERRIES AND BLUE CHEESE

Steps:

• Make the port wine reduction: Add enough canola oil to a large nonreactive stockpot to cover the bottom and set it over high heat. Just before the oil starts smoking, add the shallots, mushrooms and peppercorns and reduce the heat to medium. Sweat the vegetables until brown bits form on the bottom of the pan, about 5 minutes, then add the sugar. Add the red wine and port and deglaze the pan, scraping the brown bits off the bottom. Simmer the liquid until it has reduced to about 1 1/2 cups, about 40 minutes. Add the stock and cook until the liquid has reduced to 1 1/2 cups, about 15 more minutes. Be sure to skim off any foam that forms on the surface.
• Transfer the liquid to a heatproof bowl. Add the thyme and bay leaf, then cover tightly with plastic wrap. Let infuse 1 hour. Strain through a fine-mesh strainer into a saucepan and set aside.
• Make the steaks: Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Thoroughly blot the meat dry and season both sides liberally with salt and pepper. Add enough canola oil to 2 large skillets to cover the bottoms (about 2 tablespoons each) and set over high heat. Just before the oil starts smoking, add a steak to each skillet and cook 6 minutes. Check the bottoms of the steaks to see if they are charred to your liking. Flip the steaks with tongs and add 1 tablespoon butter to each skillet. Cook, tilting the skillets and spooning the butter over the steaks, 2 more minutes.
• Transfer the steaks to a rimmed baking sheet; transfer to the oven and bake until a meat thermometer registers 125 degrees F (medium rare), an additional 3 minutes. Transfer the steaks to a cutting board and let rest at least 7 minutes before serving.
• Meanwhile, warm the port wine reduction until it simmers. Stir in the berries and cook 30 seconds. Remove from the heat.
• Slice the steak off the bone in 1 piece with a sharp knife, then slice the meat against the grain. Serve with the port wine reduction and crumbled blue cheese.

PORT WINE SAUCE (FOR FILET MIGNON OR PRIME RIB)

Steps:

• First, make the reduction. Melt 1 tablespoon of the butter in a large saucepan over medium-low heat. Add the diced shallot and cook untile softened, about five minutes. Then, add all of the port (yes, a whole bottle!), and the thyme sprigs, and bring to a boil over high heat. Watch for the boil, then reduce the heat to maintain a brisk simmer. Cook until the port has reduced to the consistency of corn syrup, about 30 minutes. You should have about 1/2 cup or so including the diced shallot. At the same time, bring the chicken broth to a simmer in a small saucepan. Once it's brought a simmer, turn off the heat, and add the package of porcini mushrooms. Here, you're creating a mushroom-enriched stock that will add a nice earthy base to the sauce. Let the mushrooms soak for 15-20 minutes. with a straining or slotted spoon, lift the porcini to a small bowl. Strain the sooaking liquid through a coffee filter, paper towel or cheesecloth to remove any dirt sediment that came from the porcini mushrooms. Save the stock -- that's what you're going to use in the next step. Add the enriched chicken stock and half of the porcini mushrooms (diced) to the port reduction. (You can use the other half of the porcini mushrooms in a beef or mushroom-cap stuffing.) Bring the sauce to a boil over high heat, then reduce to maintain a brisk simmer. Cook until it's reduced to about 1 1/3 cups, which is about 15 minutes. Strain again through a fine strainer, pressing on the solid mushrooms and shallots. Add salt and pepper to taste. You should have a little over 1 cup of the sauce. The sauce can be refrigerated at this point and held for up to 2 days, if you seal it carefully with plastic wrap. Twenty minutes before plating your dinner, bring the sauce back to a low simmer, stir. In a separate bowl, mix the flour and butter into a paste, then WHISK rapidly into the simmering sauce to thicken it. You'll need to whisk for 2 minutes or so to give the sauce a single consistency. Raise the temperature to a simmer, and maintain that while whisking for 2-3 minutes to remove any flour flavor. Add a teaspoon or so of fine balsamic vinegar, and taste a few times. You're done! Serving options: Can be plated first, with filet mignon beef medalions on top, or poured over steak.

RIBEYE STEAKS WITH RED WINE SAUCE

Steps:

• Line a sheet pan with foil and place a wire rack on top, set aside.
• Adjust oven rack to the center position and preheat to 275ºF (135ºC). Place a large 12-inch cast iron skillet in the oven to warm.
• Dry the steaks with a paper towel to remove excess surface moisture and transfer to the wire rack. Generously season the meat with salt and ground black pepper on both sides.
• Place steaks in the oven and cook about 15 to 25 minutes, depending on the thickness.
• Remove the steaks from the oven and set aside.
• Remove the cast iron pan from the oven and transfer to the stovetop.
• Heat pan over high heat and add the oil.
• Once the oil is very hot and just beginning to smoke, carefully add the steaks to the pan.
• Sear the first side until a deep brown crust is formed, about 2 minutes.
• Carefully flip the steaks over and sear about 1 ½ to 2 minutes.
• Use tongs to turn the steaks on their sides to cook and render remaining fat, about 2 minutes total.
• Add one tablespoon of the butter to the pan, melt and use a spoon to briefly baste the tops of the steaks.
• Transfer steaks to a clean plate and allow to rest at room temperature for 10 minutes.
• For the red wine sauce, reserve 1 tablespoon of the steak drippings in the cast iron pan and heat over medium.
• Once the drippings are warm add the garlic and shallots, saute and stir frequently until tender, about 1 minute.
• Add red wine, balsamic vinegar, rosemary sprig and thyme sprigs, bring mixture to a rapid simmer over high heat.
• Allow wine mixture to reduce until thickened, about ¼ a cup, 3 to 5 minutes.
• Add in beef stock, and rapidly simmer over high heat until the sauce is reduced and thickened to about ½ cup, about 4 to 5 minutes.
• Remove rosemary and thyme, discard.
• Turn off heat and whisk in 1 tablespoon of butter.
• Taste the red wine sauce and season with more salt and pepper as desired.
• Garnish steaks with chopped thyme, rosemary, and parsley a few minutes before serving.

PAN-SEARED STEAK WITH RED WINE SAUCE

Steps:

• Generously sprinkle salt and pepper all over steaks, then let steaks rest uncovered for 15 minutes at room temperature. Meanwhile, mince the shallots.
• Melt 1/2 tablespoon butter and the oil in a large skillet over medium-high heat until almost smoking. Add steaks and cook until done to taste, about 3 to 4 minutes per side for rare and a little longer for medium-rare or medium. (Bone-in steaks take a few minutes longer to cook through than boneless.) If the pan begins to smoke or burn, lower the heat. Transfer steaks to a plate to rest while you prepare the sauce.
• Add shallots to the skillet and cook over medium heat until lightly browned, about 1 minute. Add brandy to the skillet and use a long-handled match or igniter to set the brandy on fire. (Stand back when you do this.) Let flames die out, then add red wine and cook until reduced and syrupy, 2 to 4 minutes. Add stock and boil until reduced and thickened, 3 to 4 minutes longer.
• Remove pan from heat and whisk in remaining 2 tablespoons butter and the chives. Serve steaks and sauce immediately with watercress.

RIB-EYE STEAKS WITH SAVORY CHOCOLATE SAUCE

Steps:

• Let the steaks sit out for 30 minutes before cooking to come to room temperature. Heat the canola oil in a cast iron skillet over medium-high heat. Season the steaks with salt and pepper. Place them in the hot pan. Cook for about 3 minutes per side for medium rare. Remove the steaks from the pan, cover them loosely with foil, and let them rest for 5 minutes before slicing while you make the sauce.
• Turn the temperature on the skillet down to medium. Add the shallots and cook until they soften a bit, about 2 minutes. Pour in the broth and Worcestershire sauce and bring it up to a simmer. While the broth comes to a simmer, add the gravy mix to a small bowl and mix with 2 tablespoons water. Add to the broth, stir, and let simmer until thickened. Stir in the chocolate and cold butter to thicken the sauce. Taste and adjust the seasoning with salt and pepper.
• Place the steaks onto a serving platter, pour the sauce over top (or serve on the side), and garnish with parsley. Serve with Sauteed Mushrooms and Onions.
• In a large skillet over medium heat, add the butter. When the butter has melted, add the mushrooms and onions and season with salt and pepper. Cook until they begin to soften and the mushrooms release their juices, about 7 minutes. Take the pan off of the heat and add the whiskey. Place back on the heat, add the thyme, and cook until the moisture has evaporated and the pan is almost dry, about 3 minutes. Add the cream and bring to a simmer. Cook until the cream thickens a bit, 4 to 5 minutes. Taste and adjust the seasoning with salt and pepper.

RIB EYE STEAKS IN A PORT WINE GLAZE.

Steps:

• Preheat oven to 400 degrees.
• Heat cast iron pan to medium high/ high heat.
• Mix flour and seasoning together. Dry meat with a paper towel. Coat meat with the flour seasoning mix.
• Add onions and garlic to the remaining flour and toss to barely coat.
• Pour oil in a cast iron pan just to cover bottom.
• Pan sear meat on one side for 3 minutes, flip to other side for 3 minutes.
• Then place on end in pan, they are thick enough to stand on their own.
• Add onion and garlic to pan around the meat.
• Place thermometer in to meat and place into oven.
• Roast till desired doneness.
• Rare - 130 to 140 degrees F; medium-rare - 140 to 150 degrees F; medium - 150 to 160 degrees F; medium-well - 160 to 170 degrees F,.
• Remove, tent lightly with foil and rest for 10 minutes.
• Meanwhile add port to the onions in the pan over medium high heat to deglaze scraping all the goodness from pan. Reducing by halve. Stir in the butter to thicken and serve over the steaks.
• Slice across the grain.
• Serve as individual steaks or slice just before serving on warmed plates.

RIB-EYE STEAK WITH RED WINE & PASTRAMI SAUCE

Steps:

• Season the steaks with salt. Heat the oil in a frying pan large enough to fit both steaks, then add half the butter and once melted and foaming, add the garlic and thyme. Carefully put the steak in the pan and cook for 3 mins for rare, 4 mins for medium and 6 mins for well done, flip the steak and repeat. Once cooked, add a squeeze of lemon juice to the pan and spoon the lemony butter over the steak. Transfer the steaks to a warm plate and cover.
• Pour off the fat from the pan, discard the garlic and thyme and wipe out with kitchen paper. Place the pan back on the heat, add half the remaining butter, and once melted, add the shallot and fry for 30 seconds, then add the wine and reduce to a glaze. Pour in the stock and bring up to the boil, then add the pastrami and chilli and warm through. Finally, stir in the parsley. Put the steaks on plates and spoon over the sauce, with the ketchup (see recipe below) and chips on the side.

RIB EYE STEAKS WITH BALSAMIC VINEGAR GLAZE

Steps:

• Sprinkle steaks with salt and generous amount of pepper. Rub 1 teaspoon oil over bottom of heavy medium skillet. Heat skillet over medium-high heat. Add steaks to skillet and cook to desired doneness, about 4 minutes per side for rare. Using tongs, transfer steaks to plate; tent with foil to keep warm.
• Add remaining 2 teaspoons oil to same skillet. Reduce heat to medium-low. Add shallots and rosemary and cook for 2 minutes, stirring occasionally, Add vinegar and cook until reduced to glaze, stirring up browned bits, about 1 minute. Mix in juices from plate with steaks. Spoon glaze over steaks and serve.