Rib Eye Contadina Recipe
Boneless rib eye steak with roasted peppers, mushrooms, artichoke hearts, garlic, E.V.O.O. and white wine sauce
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Ingredients
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Steak
Vegetables
Sauce
Method
Steak Preparation
- 1
Season the Steak
Generously season both sides of the rib eye steaks with salt and black pepper.
- 2
Sear the Steak
In a large skillet, heat 2 tablespoons of E.V.O.O. over medium-high heat. Once hot, add the seasoned rib eye steaks and sear for about 4-5 minutes on each side for medium-rare, or to your desired doneness. Once done, remove the steaks from the skillet and let them rest on a plate.
Vegetable Preparation
- 3
Roast the Vegetables
In the same skillet, add the sliced bell peppers, mushrooms, and minced garlic. Sauté for about 5-7 minutes until the vegetables are softened and slightly caramelized. Add the artichoke hearts and cook for another 2-3 minutes, stirring occasionally.
Sauce Preparation
- 4
Deglaze the Skillet
Pour in the white wine and scrape up any browned bits from the bottom of the skillet. Bring the mixture to a simmer and let it cook for about 3-4 minutes until the sauce reduces slightly.
- 5
Combine and Finish the Dish
Return the rested rib eye steaks to the skillet, spooning the vegetable and sauce mixture over the top. Cook for an additional 2 minutes to heat the steaks through. Garnish with chopped fresh parsley before serving.