Rib-Eye Steak with Pan Jus
This is a nice way to prepare a rib-eye for two: ask the butcher for a steak cut thicker than usual, sear it, roast it and then thinly slice it on the bias. The pan juices are used to create a rich, simple sauce to accompany the meat.
- 1 rib-eye steak, 18 to 20 oz. (560 to 625 g) and about 1 1/2
inches (4 cm) thick
- Kosher salt and freshly ground pepper, to taste
- 1 fresh rosemary sprig
- 1 Tbs. olive oil
- 1/4 cup (2 fl. oz./60 ml) dry red wine
- 1/2 cup (4 fl. oz./125 ml) beef or chicken stock
- 2 small fresh thyme sprigs
Preheat an oven to 400°F (200°C).
Season the steak generously with salt and pepper. Pick the rosemary leaves from the stem and press them into the steak. In an ovenproof sauté pan over medium-high heat, warm the olive oil. Let the oil get quite hot but before it starts to smoke, sear and brown the steak on one side for about 1 minute. Turn the steak over and sear the other side for 1 minute. Use tongs to hold the steak upright and sear the sides, about 1 minute per side.
Transfer the pan to the oven and roast for 10 to 12 minutes for medium-rare, or until done to your liking. Press the center of the steak to gauge doneness; it will still have some give for medium-rare, more firmness for medium. Transfer the steak to a cutting board, cover loosely with aluminum foil and let rest for 10 minutes.
Meanwhile, add the wine, stock and thyme sprigs to the drippings in the pan and place over medium-high heat. (Be careful not to burn yourself on the hot pan.) Deglaze the pan, stirring with a wooden spatula to scrape up the browned bits, and simmer until the liquid is reduced by half. Adjust the seasoning with salt and pepper. Remove and discard the thyme sprigs.
Using a sharp knife, carve the steak across the grain into thin slices. Arrange on warmed plates and spoon the pan juices over the top. Serve immediately. Serves 2.
Note: This is a large portion of steak for 2 people, but using a big, thick piece makes for better end results—wide, perfectly cooked slices still rare in the center. Save any remaining steak to use in a breakfast hash or to serve over a salad. Refrigerate for up to 3 days, or wrap well and freeze for up to 1 month.
Adapted from Williams-Sonoma Bride and Groom Cookbook, by Gayle Pirie & John Clark (Free Press, 2006).