Emeril's Rib Eye Steak With Simple Pan Sauce


2 servings


2 8-ounce grass-fed Rib Eye steaks
Salt and pepper
1 tablespoon butter
¼ cup chopped shallots
1 tablespoon garlic
¼ cup dry red wine
½ cup beef stock
1 tablespoon finely chopped fresh parsley leaves



  1. Remove steak from the refrigerator and let sit at room temperature for 20 minutes before cooking.
  2. Season steaks liberally, on both sides, with the 1 ½ teaspoons kosher salt and black pepper to taste. Heat a dry, large cast-iron skillet over medium-high heat. Add steaks to the cast iron skillet cook for about 4 to 5 minutes on each side for medium-rare. Remove from the grill and let rest.
  3. Melt the butter in the skillet Add the shallots and garlic. Season with salt and pepper. Sauté for 1 minute. Add the red wine and bring to a boil. Reduce the heat to medium and stir in the stock. Simmer for 5 minutes and remove from the heat, keeping warm.
  4. Place the steaks and on each serving plate. Spoon the sauce over each steak.
  5. Serve with Sicilian Potatoes Gratin.

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