A pan-seared rib-eye is a marvel to behold. This method makes it easy to get perfect results and the glazed shallots add the perfect touch.
Ingredients
- 4 cup shallots, thinly sliced
- 2 canola oil, plus another tablespoon separated
- 2 tablespoon unsalted butter, plus more as needed
- salt and pepper
- ¼ cup sherry vinegar
- ½ cup dry red wine, divided
- 1 cup flavorful stock (veal, beef, chicken, vegetable)
- 1 large rib-eye 1 ½ inches thick
Directions
SHALLOTS: Heat a 10–12 inch cast iron skillet over medium high heat. Add the butter and oil. Once the butter melts add all the shallots and stir to coat well. Turn the heat to medium. Season with salt and pepper. Continue stirring often so that the shallots cook evenly.
After 5 or 6 minutes the shallots should be quite soft and beginning to caramelize. Taste for seasoning and adjust if necessary. Turn the heat down to medium-low and add the sherry vinegar. Continue to cook and stir until the vinegar is nearly reduced to nothing and absorbed into the shallots. Add ¼ cup red wine and repeat the process. When the shallots have become somewhat “jammy†in consistency remove them from the pan and transfer to a plate.
Add the remaining ¼ cup wine to the pan to de-glaze. Once all the bits of onion a have loosened from the bottom of the pan and the wine has reduced down to about 1 tablespoon add the stock. Continue reducing until about ½ cup of red wine “jus†remains. Pour this through a strainer and set aside in a warm place.
STEAK: Pre-heat the oven to 450 degrees F. Wipe the skillet you used for the shallots dry with a paper towel. Put the skillet in the oven. Let it get good and hot, about 15 minutes. Then carefully remove it from the oven and place on a burner set to high heat. Coat steak lightly with the remaining oil and season both sides with a generous pinch of salt and black pepper to taste.
Immediately place steak in the middle of hot, dry pan. Cook 1 minute without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 3 minutes. Flip steak and cook for another 3 minutes. (This time is for medium rare steaks. If you prefer medium, add a minute to both of the oven turns.)
Remove steak from pan, cover loosely with foil, and rest for 4 minutes. Serve whole or slice thin and fan onto plate. Heap a generous helping of the glazed shallots onto the plate and some of the reserved “jus” on top.
Theres nothing like a good risotto to usher fall in and this one looks decadent with the chanterelles. Thanks for the wine paring tip too, another recipe to add to the ever growing list.
OK, this was great enough with just the chanterelles, but that fried prosciutto took it over the top.
Chantrelles used to grow wild in a park near our house and would make a wonderful creamy soup with them!
Love that fried prosciutto with this. Acid fat salt. perfect.
Congratulations on your nominations.
I hope that people actually go and vote for your blog! I have enjoyed reading your blog and watching your videos over the months that I have been visiting. Greg you deserve the kudos that come with an award, but if you do not win, just know that you have helped a girl cope with a crippling gluten allergy. I come to your blog to get great ideas and they really do help a lot. Thank you so much.
Love all mushrooms — we have lots of wild ones we can gather right around here, but no Chaterelles, alas. Hey — congrats on your nomination for Foodbuzz awards — well deserved!
great dish! I need to hit up the farmer’s market soon and be on the look out for yummy mushrooms
I have noticed a fall like chill in the air! The sky and light has been beautiful here. Risotto is always a fall favorite!
October is nice in So. Cal. But November makes you remember why it is indeed a joy and a thrill to be alive! GREG
I haven’t seen any mushrooms in my farmer’s market yet. Hopefully soon there will be. But I do agree about the changing seasons in LA. I’m loving it up to the 10th degree! I was so excited to wear my favorite hoodie for the first time the other night. I had the biggest smile on my face. I can’t wait for the new produce to arrive.