Rib-Eye Steak with Red Wine Sauce Print Email

Beef, wine, and garlic are winning culinary combination. If you enjoy the flavor of a rich beef stew, but don’t have the time to cook one, try this satisfying dish.

2 tablespoons olive oil
1 pound boneless rib eye steak (about thick)
1/2 teaspoon salt
2 tablespoons butter, divided
2 large cloves garlic, pushed through a press
1 small shallot, finely chopped
1/2 cup dry red wine
1/4 cup reduced sodium beef broth
1/4 pepper

1. Heat oil in a large, heavy skillet over medium-high heat until very hot. Lower heat to medium. Sprinkle steak with salt. Cook steak 6 minutes per side for medium doneness. Remove steak from skillet and keep warm.

2. Melt butter in skillet. Add shallot; cook 3 minutes, stirring. Add garlic and cook 1 minute more. Stir in wine, broth, pepper, and salt. Bring to a boil, scraping up any browned bits from bottom of skillet. Lower the heat and simmer for 3 minutes until sauce thickens slightly. Cut remaining tablespoon butter in 4 pieces. Add piece by piece to sauce, stirring until incorporated.

3. Slice steak into thin strips. Top with sauce.

Servings: 2
Prep time: 10 minutes
Bake/Cook time: 15 minutes

Carbohydrates: 1.5 grams
Net Carbs: 1 grams
Fiber: 0.5 grams
Protein: 42.5 grams
Fat: 38 grams
Calories: 530