RIB-EYE WITH PINOT NOIR BEURRE ROUGE
Steak, butter, and red wine make a delicious trio. In this presentation, the butter is made into beurre rouge, a pink version of the great fish sauce from Normandy.
To fill the plate, serve something simple such as green beans and maybe some cottage fries. With the bottle already open, my choice of wine is self-evident.
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3 rib-eye steaks (about 12 ounces each), cut 3/4 inch thick
3 tablespoons vegetable oil
1/3 cup minced shallots
1 tablespoon red wine vinegar, or to taste
1 cup Pinot Noir wine
8 ounces (2 sticks) cold unsalted butter, cut into tablespoon-size pieces
Salt and freshly ground black pepper, to taste
||Pat steaks dry, then coat them lightly with 2 tablespoons of the oil. Set aside.|
||Combine the shallots and 1 tablespoon vinegar in a small saucepan and bring to a boil over medium-high heat.
Cook for 1 minute, then add the wine. Reduce the liquid to a syrupy glaze, 1 to 2 tablespoons.
(Recipe may be done up to 1 hour ahead to this point.) Set aside.|
||Heat a large heavy skillet, preferably cast iron, over medium-high heat until hot.
Add the remaining 1 tablespoon oil, then add the steaks. Cook until seared and well-crusted
on one side, about 4 minutes. Turn and cook 3 minutes more for medium-rare or 4 minutes
more for medium. Transfer the steaks to a cutting board and cover loosely with aluminum foil.|
||Reheat the glaze over medium-low heat. Add the butter, 2 pieces at a time, whisking constantly.
Work on and off the heat so the butter liquefies without melting. When all the butter has been incorporated
into the sauce, season it to taste with salt, pepper, and a little more vinegar.
Keep the sauce warm but do not place over direct heat.|
||Cut the steaks into 1/2-inch slices and salt lightly. Pour 1/4 cup of sauce onto
each of the 4 warm plates and top with slices of steak. Serve at once.|
Excerpted from STEAK LOVER'S COOKBOOK copyright © 1996 William Rice.
Reprinted with the permission of Workman Publishing Co., Inc. All Rights Reserved.