Ribeye With Homemade Steak Sauce
Serves: 4
Graciela O'Reilly
1 January 1970
Based on User reviews:
44
Spice
55
Sweetness
56
Sourness
42
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
3 slices
Bacon (thick-cut, diced 1/2 cup)1 tbsp
Salted Butter1 cup
Onion (finely diced)7 cloves
Garlic (smashed)1 cup
Tomato Paste3 tbsps
Ketchup1 tbsp
Sweet Paprika1 cup
Sour Cherry (dried)1 cup
Vermouth (dry)1 cup
Apple Cider2 tbsps
Apple Cider Vinegar2 tbsps
Light Brown Sugar1 tbsp
Worcestershire Sauce3 sprigs
RosemaryDirections:
1
Watch how to make this recipe
2
In a medium skillet, fry the bacon over medium heat until lightly crisp, about 6 to 8 minutes
3
Remove the bacon with a slotted spoon, and pour off all but 1 tablespoon of the fat from the pan
4
Add the 1 tablespoon butter, the onion, 3 of the garlic cloves, 1/4 teaspoon salt and 1/2 teaspoon pepper to the pan
5
Saute the onion, stirring often, until it turns coppery brown and sweet, about 15 minutes
6
Add the tomato paste and ketchup and cook, stirring constantly, until caramelized, about 5 minutes
7
Stir in the paprika, and then add 1/2 cup water, the cherries, vermouth, cider, vinegar, brown sugar, Worcestershire sauce, juniper berries and bay leaves
8
Simmer until the sauce thickens and bubbles evenly, about 20 minutes
9
Let cool slightly
10
Discard the bay leaves
11
Puree the mixture in a food processor, and then push it through a fine-mesh sieve into a bowl
12
Season with the fish sauce and lime juice, and add more salt if necessary
13
(You can store the sauce in the refrigerator, tightly covered, for up to 2 weeks, or in the freezer for 6 months
14
) Preheat the oven to 375 degrees F
15
Heat two large cast-iron pans over high heat
16
Pour a coating of oil into each pan, and then wipe it out with a paper towel so that just a thin film remains
17
Season the steaks generously with salt and pepper
18
Add the steaks to the hot pans
19
Cook steadily, reducing the heat to medium-high if they threaten to burn, until the steaks caramelize deeply on the bottom, 3 to 4 minutes
20
Flip the steaks and cook for 3 minutes
21
Transfer the pans to the oven and roast the steaks for 3 to 5 minutes more, or until their internal temperature reaches 120 degrees F on an instant-read thermometer
22
(You want to have time to butter baste the steaks before they reach their final temperature
23
) Transfer the pans to the stovetop, off the heat
24
Divide the 3 tablespoons butter, the rosemary, and the remaining 4 garlic cloves between each pan
25
Using a large spoon, baste the steaks with the butter for a few minutes
26
The steaks are ready when they begin to feel firm when poked or reach 125 degrees F
27
Transfer the steaks to a platter and let them rest for at least 5 minutes
28
Serve with the steak sauce