Rib-Eyes With Red Wine Pan Sauce

1. 1

   Pat the steak dry with paper towels and sprinkle with salt and pepper.

2. 2

   In a big skillet or saute pan over med-high heat, add the olive oil.

3. 3

   Add the steaks to the hot pan and cook for 3 minutes per side for med-rare, 4 minutes for medium, and 5 minutes for well done.

4. 4

   Remove from the pan to a platter and cover with foil to keep warm.

5. 5

   Pour off any fat from the pan; decrease heat to medium and add 2 tablespoons of the butter.

6. 6

   Add in the shallots and cook until softened but not brown, 1-2 minutes.

7. 7

   Add the wine and cook for 30 seconds; add the broth, vinegar, and mustard; bring to a full rolling boil over high heat, stirring to dissolve the brown particles that cling to the pan.

8. 8

   Continue to cook until the liquid is reduced by half and thickened, 3-4 minutes; remove from the heat.

9. 9

   Cut the remaining 2 tablespoons butter into small pieces; toss into the pan and whisk until dissolved.

10. 10

    Place the steaks on dinner plates and top each with about 3 tablespoons of the red wine sauce; serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.