Rib Eye with a Red Wine Reduction.

No, my name is not Julia and I am working through no cookbook, but I have become interested in updating my culinary proclivities. Over the last few months I have started working on what I believe to be core meals, meals that one cooks for a holiday. Since then I have come across my local butcher shop. The steak is better than the grocery store and consistently cheaper. Lets cut to the chase, Tonight I attempted a 3/4 inch pan seared boneless rib eye with a red wine reduction.

I pulled my steak out of the refrigerator fully thawed an hour before cooking using vedgtable oil and Greek Seasoning to flavor the meat. My goal was to keep it simple and let the meat speak for itself. I used an online Alten Brown method for cooking, heating my cast iron skillet to 500 degrees and searing the rib eye for 30 seconds on each side and then cooking it for 2 minutes on each side in the oven. After I finished cooking the steak I placed it under aluminum foil to continue cooking on a plate.

I used the skimmings left in the hot pan as a base with some butter to caramelize onions. After they turned a good color (due to the left over meat and my well seasoned cast iron this was very dark). I used a Cabernet Sauvignon that had been lying around the house to about 1/16 inch up the skillet and let it reduce for two minutes. After the reduction I poured about a half cup of beef stock into the skillet. Once again I was trying to keep it simple and let the basic ingredients speak for themselves. I had always heard that the stock was necessary to relax the tannins in the wine. After having reduced for a few minutes I poured the reduction into a bowl.

By this time the steak was done sitting, I placed it on a plate, added a small dollop of butter, and used a few spoonfuls of reduction and poured a glass of wine. Before sitting down I couldn't help but to taste my reduction. I liked it, it had fruity overtones but was balanced by the stock. My steak, however, was overdone, it was on the well side of medium, I generally shoot for a medium-rare. I will have to adjust cooking time for the thinner steaks that I generally buy, however, the steak was still delicious for medium-well.

There were a few things I will change in the future when cooking this way. I thought far enough ahead to wrap my smoke detector with a plastic grocery bag. Next time I will open all my windows and doors before cooking so I can better attend to my meat, I assume my neighbors thought my apartment was on fire. As soon as the steak hit the iron skillet the smoke just poured into the sky. I will also adjust my cooking time accordingly for a thinner steak.

I will be moving to a Fillet next, which I know, is not seared the same way. I get it don't hassle me, however, the reduction will be made the same way using a different wine and less beef stock. I might just let you know how it went.