Savory Rib Eye with Herb Infusion
Indulge in a perfectly seared rib eye steak, elevated with the rich flavors of fleur de sel de Camargue, earthy oregano, and a kick of paprika. This recipe features a luscious garlic-butter baste and a tangy red wine reduction, finished with a splash of balsamic vinegar and a hint of lemon. Savor each bite of this gourmet experience!
ingredients
- 2 rib eye steaks (1-inch thick)
- 1 tablespoon fleur de sel de Camargue
- 1 teaspoon freshly cracked black pepper
- 1 teaspoon dried oregano
- 4 cloves garlic, smashed
- 1 teaspoon paprika
- 4 tablespoons unsalted butter
- 1 lemon, zested and juiced
- 2 tablespoons grapeseed oil
- 1/2 cup red wine
- 1 tablespoon balsamic vinegar
steps
- 1.
Remove the rib eye steaks from the refrigerator and let them sit at room temperature for 30 minutes.
- 2.
In a small bowl, mix fleur de sel, pepper, oregano, and paprika. Rub this spice blend evenly onto both sides of the steaks.
- 3.
Heat grapeseed oil in a skillet over medium-high heat until shimmering.
- 4.
Sear the steaks for 4-5 minutes on each side for medium-rare, adjusting time for your preferred doneness.
- 5.
In the last minute of cooking, add smashed garlic and butter to the skillet. Baste the steaks continuously with the melted butter.
- 6.
Remove steaks from the skillet and let them rest on a plate, covered with foil for about 5 minutes.
- 7.
In the same skillet, pour in red wine, scraping the browned bits from the bottom. Let it reduce by half.
- 8.
Stir in balsamic vinegar and lemon juice and zest, simmering for another 2 minutes.
- 9.
Serve the steaks drizzled with the red wine reduction sauce.
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