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Ingredients:
2 8-ounce grass-fed Rib Eye steaks (boneless)
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
Method:
Remove steak from the refrigerator and let sit at room temperature for 20 minutes before cooking.
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.
For the Pan Sauce:
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.
Place the steaks and on each serving plate. Spoon the sauce over each steak.
Serve with Sicilian Potatoes Gratin.
Yield: 2 servings
Editor's Note: Despite the water required to raise beef and the emissions cows produce, sometimes you want a steak. Learn why grass fed is the way to go and why to eat less meat.
Learn more about sustainable food choices with our Eat Green Guide.
This recipe was featured in the Eliminate Your Steak Mistakes episode of Emeril Green.
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