Bring the Steaks to room temperature for at least 30 minutes.
Combine the Spice Rub ingredients in a small bowl. Lightly season the Steaks with the Spice Rub.
Prepare the Red Wine Reduction: In a small saucepan, combine the Red Wine, Beef Broth, Balsamic Vinegar, and Shallot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the sauce has thickened to a syrupy consistency. Whisk in the Butter.
Heat a cast iron skillet over high heat until smoking hot. Add a high-smoke-point oil (like avocado oil).
Sear the Steaks for 3-4 minutes per side for medium-rare, adjusting cooking time to your desired doneness.
Remove the Steaks from the skillet and let rest for 10 minutes. Drizzle with Truffle Oil and sprinkle with Flaky Sea Salt.
Serve the Steaks with the Red Wine Reduction.
Ingredients
2
22Dry-Aged Ribeye Steaks - 1.5 inch thick
1 tsp5 mLCoarse Sea Salt
1/2 tsp2.5 mLBlack Pepper - freshly cracked
1 cup240 mLDry Red Wine - Cabernet Sauvignon
1/4 cup60 mLBeef Broth - low sodium
1 tbsp15 mLBalsamic Vinegar
1 tbsp15 mLShallot - minced
1 tsp5 mLButter - unsalted
1 tsp5 mLTruffle Oil
Flaky Sea SaltTo taste
Equipment
Cast Iron Skillet
Small Saucepan
Small Bowl
Instructions
Bring the Steaks to room temperature for at least 30 minutes.
Combine the Spice Rub ingredients in a small bowl. Lightly season the Steaks with the Spice Rub.
Prepare the Red Wine Reduction: In a small saucepan, combine the Red Wine, Beef Broth, Balsamic Vinegar, and Shallot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the sauce has thickened to a syrupy consistency. Whisk in the Butter.
Heat a cast iron skillet over high heat until smoking hot. Add a high-smoke-point oil (like avocado oil).
Sear the Steaks for 3-4 minutes per side for medium-rare, adjusting cooking time to your desired doneness.
Remove the Steaks from the skillet and let rest for 10 minutes. Drizzle with Truffle Oil and sprinkle with Flaky Sea Salt.
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