Sunny's Smothered Rib Eye Steak
Serves: 2
Aurelia Collier
1 January 1970
Based on User reviews:
48
Spice
52
Sweetness
41
Sourness
40
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 tsp
Hungarian Paprika5 sprigs
Thyme (fresh)1
Salt2 tbsps
Olive Oil1 stalk
Rosemary (fresh)2 tbsps
Butter1 cup
Onion (chopped)2 cloves
Garlic (minced)2 tbsps
Ground Mustard (stone-)1 cup
Beef Stock1 cup
Heavy Cream1 cup
Sour Cream3 tbsps
Parsley (chopped fresh)Directions:
1
For the steaks: In a small bowl, combine the paprika, thyme, salt and a few grinds of black pepper
2
Sprinkle on both sides of the steaks and let rest at room temperature for up to 2 hours
3
In a large pan with straight sides, add the olive oil over medium-high heat
4
Add the steaks and sear on both sides until a deep golden color is on the bottom, 4 to 5 minutes
5
Flip and cook about 4 minutes more
6
Remove to a plate and cover with aluminum foil
7
For the gravy: Using kitchen twine, tie the thyme and rosemary together
8
In the same pan you seared the steaks in, add the herb bundle and the butter
9
Lower the heat to medium, melt the butter and then add the onions
10
Season with a pinch of salt and a grind or 2 of black pepper
11
Cook on medium heat until the onions are tender, about 5 minutes, and then add the garlic
12
When the garlic becomes fragrant, about 2 minutes, add the stone-ground mustard and beef stock
13
Stir to blend and then add the heavy cream
14
Taste and season with more salt, if needed, and raise the heat to a gentle simmer
15
Once the sauce has thickened to a gravy, lower the heat and stir in the sour cream
16
Add the reserved steaks back into the pan and bring to a simmer while spooning the sauce over the steaks
17
Cook this way until desired doneness; it should take only a minute more for medium-rare
18
Remove from the heat and allow to rest for 5 minutes before slicing
19
Place the slices on a serving plate and pour the gravy over the top