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Rib-Eye Steaks with Marchands de Vin

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Makes: 4 servings adjust
Rib-eye steaks paired with classic marchands de vin (wine merchants) sauce.



Step 1

Prepare the sauce first, then keep it warm while the steaks are roasting. Remove the steaks from the refrigerator 30 min before cooking. Preheat the oven to 450 degrees


  • 1 Shallot, minced
  • 1 cup Red Wine, dry
  • 4 Whole Black Peppercorns

Step 2

To make the wine sauce, in a small saucepan over medium-high heat, combine the shallot, wine and peppercorns. Bring to a boil and cook until reduced to about 1/3 cup including the shallot, about 5-6 min.


  • 1 teaspoon Beef Demi-Glace, (either beef demi-glace or tomato paste)

Step 3

Remove from the heat and pour through a sieve into a small bowl. Discard the contents of the sieve. Return the sauce to the sauce pan and stir in the demi-glace.


  • 1 cup Unsalted Butter
  • 1 pinch Kosher Salt, to taste
  • 1 pinch Medium Ground Black Pepper, to taste
  • 1 tablespoon Fresh Parsley, minced

Step 4

Just before the steaks are ready, place the pan over medium heat and whisk in the butter a little at a time. Add the parsley and season to taste with salt and pepper. Keep warm.


  • 2 pinches Kosher Salt, 1 healthy pinch per side
  • 2 pinches Medium Ground Black Pepper, 1 pinch per side
  • 1 teaspoon Extra Virgin Olive Oil
  • 2 pounds Ribeye Steak, 2 steaks, 1 lb each

Step 5

Brush or rub both sides of the steaks with olive oil and season with salt and pepper

Step 6

Preheat a large, ovenproof frying pan over high heat until very hot. Add the steaks and searc for 2 min on first side. Turn the steaks and sear for 1 minute on the second side. Immediately place the pan in the oven and roast until a thermometer inserted into the center of the meat away from the bone registers 125-130 degrees for medium rare, about 5 minutes. Remove the pan from the oven, transfer the steaks onto a warmed platter and tent with aluminum foil. Let rest 4-5 minutes.

Step 7

Transfer the steaks to a carving board. Cut the steaks into slices and arrange on individual plates. Spoon an equal amount of sauce over each portion, then serve.
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