Sizzling Rib Eye with Garlic Herb Infusion
Indulge in a succulent rib eye steak, perfectly seasoned with fleur de sel de Camargue, cracked pepper, and a hint of paprika and oregano. The dish is complemented by aromatic garlic and a rich red wine balsamic reduction, all brought together with the richness of butter. Cooked to medium rare, this steak is a feast for the senses, perfect for any special occasion.
ingredients
- 2 rib eye steaks (about 1 inch thick)
- 1 tablespoon fleur de sel de Camargue
- 1 teaspoon freshly cracked pepper
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 3 cloves garlic, smashed
- 3 tablespoons butter
- 1 tablespoon sunflower oil
- 1/2 cup red wine
- 2 tablespoons balsamic vinegar
steps
- 1.
Remove the rib eye steaks from the refrigerator and let them come to room temperature for about 30 minutes.
- 2.
Season both sides of the steaks generously with fleur de sel, pepper, paprika, and oregano, pressing the spices into the meat.
- 3.
In a cast-iron skillet, heat the sunflower oil over medium-high heat until shimmering.
- 4.
Add the seasoned rib eye steaks to the skillet and sear for about 4-5 minutes on each side (for medium rare), or until a crust forms.
- 5.
During the last minute of cooking, add the smashed garlic and butter to the skillet, basting the steaks with the melted butter as it froths.
- 6.
Remove the steaks from the skillet and let them rest for 5 minutes to retain juiciness.
- 7.
In the same skillet, add red wine and balsamic vinegar, scraping up any browned bits from the bottom.
- 8.
Allow the sauce to reduce for 3-4 minutes until slightly thickened.
- 9.
Serve the rib eye steaks topped with the garlic sauce, paired with your favorite sides.
