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Rib Steak Cabernet
Recipe by:
Fooddude
Delicious pan broiled rib steak in a rich and earthy mushroom and Cabernet Savignon wine sauce. Quick and elegant receipe that can be made with lesser cuts like sirloin or even tri tip steak.
Ready in 30 mins
Added to favorites by 3 cooks
Ingredients
Serves: 6
- 2 (16 ounce) ribeye steaks
- Kansas city steak seasoning to taste
- 1 1/2 cups boiling water
- 1 ounce dried porcini mushrooms
- 4 or 5 sundried tomatoes (not oil packed)
- 2 tablespoons olive oil, divided
- 1 cup Cabernet Savignon wine
- 1 tablespoon butter
- 1 large bell pepper
Preparation method
Prep: 10 mins | Cook: 20 mins1.
Season steak with prepared rub, using a "Kansas city" style rub. As an alternative simply use coarse salt, cracked peppercorns, and garlic powder.
2.
Meanwhile, reconstitute mushrooms and tomatoes in boiling water, setting aside.
3.
Sear steaks in 1 tablespoon olive oil on medium to high heat. Reduce to medium, add 1/2 cup Cabernet wine, pouring over meat, and cook to desired doneness. Approximately, 3 minutes per side for medium doneness.
4.
When steak is done, set aside on a platter to rest. Add butter and remaining wine to pan and reduce sauce on high heat until thickened, approximately 5 minutes. Pour over steak.
5.
Meanwhile, pour 1 tablespoon into a separate pan, and saute peppers, mushrooms and sun dried tomatoes over high heat until the peppers are just tender, about 5 minutes. Add to steak platter and serve.
Provided by: Allrecipes
Last updated:
Feb 22 2013
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