Pan-Fried Rib Eye Steaks

By Addie

"We really enjoyed these steaks. They are a great way to use garden oregano, and the sauce is delicious over steaks and drizzled over baked potatoes. Recipe source: Bon Appetit (December 2005)"

Ingredients

• 2 tablespoons fresh oregano, chopped
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 2 rib eye steaks (3/4-inch thick)
• Salt
• Pepper
• 1 tablespoon olive oil
• 3/4 cup beef broth
• 2 teaspoons sherry wine vinegar
• 2 teaspoons honey
• 2 tablespoons butter, chilled

Preparation

Step 1

In a small cup or bowl mix oregano, cumin and paprika together.

Sprinkle steaks with salt and pepper. then sprinkle each side of steaks with spice mixture, reserving some for the sauce.

Heat oil in large skillet over medium-high heat. Add steaks and cook to desired doneness (about 5-10 minutes per side for medium). Transfer steaks to a platter and keep warm.

In the same skillet, combine broth, vinegar, honey and the remaining spice mixture. Bring to a boil and boil until slightly reduced (3-5 minutes). Remove from heat and whisk in butter. Season sauce with salt and pepper if desired. Pour sauce over steaks.
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REVIEWS:

Great steak! I cooked mine to a nice medium rare and it was juicy and tender. I cut the recipe back to one serving but forgot to cut back on the beef broth, so my sauce came out rather thin, lol. My fault - not the recipe. The flavor will still there tho. Thanks ellie for a nice dinner.

This recipe is excellent! I threw red-wine vinegar in rather than the sherry wine vinegar and it really gave the sauce an amazing heartiness. And I recommend doubling the sauce recipe--it's that good. I'll definately make this again. WOW!

These were delicious and simple to make. I used 2 tsp dried oregano and smoked paprika. Everything else the same, although I cooked them to a nice medium rare (about 4 min per side). Served with a big salad, and it was very satisfying.