Rib eye steak, a flavorful, well-marbled prime cut from the rib of the steer, turns out moist and tender when cooked to medium rare. Briefly sear the steak with high heat to create a complexly flavored crust and then reduce the heat to finish the cooking. You don't actually cook the rib eye in the sauce, as the sauce would interfere with the browning and quick cooking process, but you do infuse the sauce with the rib eye flavor. While the steak rests, deglaze the charred rib eye remnants in your skillet using mushrooms, wine and broth to incorporate the beefy flavor into your sauce.
Preparation
Step 1
Remove the rib eye steak from the refrigerator 45 minutes before cooking to bring it to room temperature.
Step 2
Sprinkle the rib eye with salt and pepper.
Step 3
Pat the rib eye dry with paper towels. Rub olive oil on both sides of the rib eye just before you cook it.
Frying
Step 1
Preheat a skillet over medium-high heat for several minutes until the skillet is hot enough to make a drop of water sizzle. Heat 1 tbsp. of olive oil about a minute or until it shimmers or smokes.
Step 2
Place the rib eye in the middle of the olive oil puddle and move it around to spread the oil. Sear the rib eye on each side for 2 minutes per side. Turn the rib eye with tongs, as poking it with a fork promotes the loss of juice.
Step 3
Lower the heat to medium. Cook the rib eye for another 2 to 3 minutes per side. Check the doneness with an instant read meat thermometer. Cook it to 125 degrees Fahrenheit for rare, 130 degrees for medium rare or 140 degrees for medium.
Step 4
Remove the rib eye to a plate, cover it with foil and let it rest.
Make the Sauce
Step 1
Drain excess fat from the skillet. Return the skillet to the medium heat and add the mushrooms. Fry them, stirring frequently, about 5 minutes or until they are tender and beginning to brown.
Step 2
Combine wine, broth, 1/8 tsp. pepper and 2 tsp. of flour in a small bowl. Whisk the mixture well so there are no lumps of flour.
Step 3
Add the wine mixture to the skillet and bring it to a gentle boil. Heat the sauce for 2 minutes, stirring constantly, until it thickens.
Step 4
Pour the sauce over the rib eye.
Tips and Warnings
- Use a cast iron skillet if you have one. If not, preferably use a heavy-duty skillet that does not have a nonstick surface.
Things You'll Need
- 3/4-inch rib eye steak
- Paper Towels
- Salt
- Fresh ground pepper
- Olive oil
- Skillet
- Plate
- Aluminum foil
- Tongs
- 8 oz. mushrooms
- 1/2 cup dry red wine
- 2 tsp. flour
- 1/2 cup broth
- 1/8 tsp. pepper
- Whisk
References
- BBC: Easy Recipe: How to Pan Fry Steak
- Beef Culinary Center: Beef Ribeye Steak aka Beauty Steak, Delmonico Steak, Spencer Steak
- "Cooking Light"; My Recipes: Sirloin Steaks with Mushroom Sauce and Chive-Garlic Potatoes; Sept. 2008
- Epicurious: Rib-Eye Steaks in Red Wine Sauce
- The Meat Source: Ribeye Steak
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