Rib-Eye Steak with Pan Jus

This is one of our favorite Cabs, which I have to give props to my father for. It is not very expensive and very tasty! We used this red wine for the pan jus (oh, and for drinking while cooking).

This particular recipe (from Williams-Sonoma Bride & Groom Cookbook) calls for 1 rib-eye, 18-20 oz. Unfortunately, the butcher was not present at the grocery store, so Marty picked up 2, smaller rib-eyes instead. We have also tried this recipe using my favorite cut of meat, a filet. It turned out well, but the fattier rib-eye just adds that extra delicious taste to the pan jus.

Recipe from Williams-Sonoma Bride & Groom Cookbook:
(serves 2)
1 rib-eye, 18-20 oz (or 2 smaller ones)
1 sprig fresh rosemary
2 small sprigs fresh thyme
1 Tbsp olive oil
1/4 cup dry red wine
1/2 cup beef or chicken stock (we used beef stock)
salt & pepper

Preheat the oven to 400. Season the steak liberally with salt and pepper. Pick the rosemary leaves from the stem and press them into the steak. Heat the olive oil in a OVENPROOF saute pan over medium-high heat. Let the oil get quite hot, but before it starts to smoke, sear and brown the steak on one side for about 1 minute. Turn the steak over to sear the other side for 1 minute. Use tongs to hold the steak upright and sear the sides of the rib-eye, another minute per side. (If you use 2 smaller steaks, you do not need to sear the sides.)

Place the pan with the steak in the oven and roast for 10-12 minutes for medium-rare, or until it reaches the desired doneness. (For 2 smaller steaks, roast in oven for about 5 minutes.) Remove the pan from the oven and transfer the meat to a carving board. Let rest for 10 minutes.

Meanwhile, add the wine, stock and thyme to the drippings in the pan and place over medium-high heat. (REMEMBER THE PAN HANDLE IS HOT!) Deglaze the pan, stirring with a wooden spatula and loosening any carmelized bits stuck to the bottom, and simmer until reduced by half. Taste and adjust the seasoning with salt and peper Remove the thyme sprigs.

Using a chef's knife, carve the steak with a sharp knife across the graini into thin slices. Arrange the slices on plates and spoon the pan juices over the top. We served ours over mashed potatoes.

Enjoy!