Time: Approximately 25 minutes
What's better than a delicious, intimate dinner for two? A delicious, intimate dinner for two that practically cooks itself and actually requires you open a bottle of wine.
This dish is special enough for candlelight (rib-eye is, after all, something of a splurge), serves two, and takes less than 25 minutes to prepare and cook to perfection.
Here we go:
Combine wine, Worcestershire sauce, vinegar, sugar, bouillon granules and thyme; set aside.
Heat large nonstick skillet over high heat until hot. Add steaks; cook 3 minutes on each side. Turn steaks again and cook 3 to 6 minutes longer over medium heat or until desired doneness.
Cut steaks in half; arrange on oven-safe serving platter. Place in warm oven.
Add wine mixture to same skillet. Bring to a boil; cook and stir 1 minute, scraping up any brown bits.
Remove steaks from oven. Spoon wine mixture over steaks. Sprinkle with parsley; serve immediately.
An arugula-and-apple salad, French baguette and the rest of that bottle of merlot make excellent accompaniments for this zingy dish.
Next, for veggie night ...