Pan Seared Ribeye Prime Steak Recipe

Cooking Instructions

1. 1

   Prepare the Porcini Bordelaise Sauce

   Soak the dried porcini mushrooms in warm water for about 30 minutes. Drain and chop the mushrooms.

2. 2

   Make the Sauce

   In a saucepan, heat 1 tablespoon of olive oil over medium heat. Add the minced shallots and sauté until soft. Add the chopped porcini mushrooms and cook for another 2-3 minutes. Pour in the red wine and bring to a boil. Reduce the heat and let it simmer until reduced by half. Add the beef stock and continue to simmer until thickened. Stir in 1 tablespoon of butter and fresh thyme at the end. Season with salt and pepper to taste.

3. 3

   Cook the Chateau Potatoes

   Boil the chateau potatoes in salted water until tender, about 15 minutes. Drain and toss with olive oil, fleur de sel, and fresh thyme.

4. 4

   Pan Sear the Steak

   Season the ribeye steaks generously with salt and pepper. In a large skillet, heat the remaining olive oil over high heat. Sear the steaks for about 4-5 minutes on each side for medium-rare, or until desired doneness. Add 2 tablespoons of butter to the skillet in the last minute of cooking and spoon the melted butter over the steaks.

5. 5

   Serve

   Plate the ribeye steaks alongside the chateau potatoes. Drizzle the porcini bordelaise sauce over the steaks and finish with a sprinkle of fleur de sel.