Pan Roasted Rib-Eye with Bordelaise
Updated: Friday, May 17 2013, 11:39 AM EDT
IN THE KITCHEN
With Chris Becker
For the Rib-Eye:
2 2-pound 1 1/2-inch–2-inch-thick bone-in rib eyes, frenched
Kosher salt and coarsely ground black pepper
3-4 Garlic cloves
10 sprigs thyme
5 sprigs rosemary
6 tablespoons (3/4 stick) unsalted butter, divided
2 tablespoons grapeseed oil, divided
Preheat oven to 400°. Season steaks generously with salt and pepper; let rest at room temperature for 30 minutes. Scatter thyme, garlic, and rosemary sprigs evenly in bottom of a roasting pan; dot with 4 Tbsp. butter.
Melt 1 Tbsp. butter with 1 Tbsp. oil in a large heavy skillet over medium-high heat. Reduce heat to medium and add 1 steak to skillet. Cook until seared and golden brown on all sides (including edges), 2–3 minutes per side. Transfer steak to prepared roasting pan. Pour out oil and wipe skillet with paper towels. Repeat with remaining 1 Tbsp. butter, 1 Tbsp. oil, and steak.
Roast steaks in oven, turning halfway through cooking and basting frequently with herb butter in pan, until an instant-read thermometer inserted into steak registers 125° for medium-rare, about 20 minutes, or to desired doneness.
Transfer steaks to a cutting board. Drizzle 1 Tbsp. herb butter from roasting pan over each steak and let rest for 10 minutes. Slice against the grain and divide among plates.
For the bordelaise:
5 ounces shallot, minced
3 ounces carrot, diced
2 Tablespoons garlic, crushed
2 1/2 Tablespoons mushrooms, chopped
2-3 stems parsley
1 stem thyme
1 bay leaf
1-2 black peppercorns
2 cups red wine
5 cups simmered, skimmed and finely strained veal stock
Add all ingredients but veal stock to a pot and reduce to almost dry. Add stock and simmer for 45 minutes. Strain, discarding vegetables. Continue to cook, skimming, until sauce consistency.