Pan-Seared Ribeye Steaks with Shallot Pan Sauce

By á-161741

Ingredients

• 1 medium shallot, finely minced (about 2 tablespoons)
• 1 teaspoon Worcestershire sauce (Lea & Perrins)
• 1 teaspoon freshly squeezed lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon minced fresh parsley
• 1/8 teaspoon coarsely ground black pepper
• 2 tablespoons cold unsalted butter, cut into 2 pieces
• 1 or 2 teaspoon(s) extra virgin olive oil
• 2 boneless ribeye steaks, 1 inch thick, about 8 ounces each, room temperature
• Salt
• Coarsely ground black pepper

Preparation

Step 1

1 Get sauce ingredients ready before starting steaks. Now I know this doesn't sound like much sauce. It isn't supposed to be. It's just a tiny bit of sauce for each steak, enough to accent the flavor of the beef without overpowering it. Trust me, it's the way to go! 2 Heat heavy-bottomed 12-inch skillet over medium-high heat until very hot, about 3 minutes. Add the oil, not much, just enough to coat the bottom of the pan. 3 Thoroughly dry steaks with paper towels and season both sides with salt and lots of pepper. The oil should be shimmering in the hot pan. 4 Place steaks in the pan, with space between them. Cook over medium-high heat, not moving steaks, until well browned, about 5 minutes. Using tongs, turn steaks; cook 5 minutes. Turn steaks again and reduce heat to medium and continue cooking for 4 minutes (or 2 for medium rare, 6 for medium well to well done). Turn once more and cook for another 2 minutes. Transfer steaks to plate, tent with foil, and let rest 5 minutes or so while making the sauce. 5 As soon as steaks are removed, add shallots to pan and cook over low heat until softened, about 1 minute or so. Turn heat to medium-low; stir in Worcestershire sauce, lemon juice, mustard, parsley and pepper, scraping up browned bits. Add accumulated juices from platter. Add butter, whisking constantly until melted. Spoon over steaks and serve immediately.