What could make a classic steak even better? Three words: red wine butter.
- 1 ½ lb Boneless Ribeye Steak, about 2 inches thick
- 4 ounces of softened butter
- 2 tablespoons shallots, finely minced
- 2 tablespoons parsley, finely chopped
- 4 ounces red wine
- Salt and pepper to taste
- Add wine and shallots to a small saucepan, and cook over medium low heat until wine has almost evaporated. Set wine shallot mixture in the fridge and let cool completely.
- Combine cooled wine and shallot mix with butter and parsley, set aside.
- Preheat 1 tbsp. of canola oil in a cast iron pan on medium high heat until lightly smoking.
- Season both sides of the steak liberally with salt and pepper, and place gently in the heated pan. Sear on first side for about 7 minutes, or until deeply golden brown
- Gently flip steak, and sear on second side for about 6 minutes for rare, with an additional 2 minutes for every degree of doneness desired.
- Remove steak from pan once desired temperature is achieved, and let rest for at least 10 minutes.
- Slice steak, and top with butter to serve.