Ribeye with Homemade Steak Sauce

Total Time:
2 hr 15 min
1 hr 10 min
1 hr 5 min

2 to 4 servings

  • 3 slices thick-cut bacon, diced (1/2 cup)
  • 1 tablespoon salted butter, plus 3 tablespoons for basting
  • 1 cup finely diced onion
  • 7 cloves garlic, smashed
  • Fine sea salt and freshly cracked black pepper
  • 1/4 cup tomato paste
  • 3 tablespoons ketchup
  • 1 tablespoon sweet paprika
  • 1/3 cup dried sour cherries
  • 1/2 cup dry vermouth
  • 1/2 cup apple cider or apple juice
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons light brown sugar
  • 1 tablespoon Worcestershire sauce
  • 10 dried juniper berries, cracked
  • 3 dried bay leaves
  • 1 to 2 teaspoons Asian fish sauce
  • Juice of 1/2 lime
  • Two 1 1/2- to 2-inch-thick ribeye steaks
  • Canola oil
  • 3 sprigs rosemary
Watch how to make this recipe.
  • In a medium skillet, fry the bacon over medium heat until lightly crisp, about 6 to 8 minutes. Remove the bacon with a slotted spoon, and pour off all but 1 tablespoon of the fat from the pan.

  • Add the 1 tablespoon butter, the onion, 3 of the garlic cloves, 1/4 teaspoon salt and 1/2 teaspoon pepper to the pan. Saute the onion, stirring often, until it turns coppery brown and sweet, about 15 minutes.

  • Add the tomato paste and ketchup and cook, stirring constantly, until caramelized, about 5 minutes. Stir in the paprika, and then add 1/2 cup water, the cherries, vermouth, cider, vinegar, brown sugar, Worcestershire sauce, juniper berries and bay leaves. Simmer until the sauce thickens and bubbles evenly, about 20 minutes. Let cool slightly.

  • Discard the bay leaves. Puree the mixture in a food processor, and then push it through a fine-mesh sieve into a bowl. Season with the fish sauce and lime juice, and add more salt if necessary. (You can store the sauce in the refrigerator, tightly covered, for up to 2 weeks, or in the freezer for 6 months.)

  • Preheat the oven to 375 degrees F.

  • Heat two large cast-iron pans over high heat. Pour a coating of oil into each pan, and then wipe it out with a paper towel so that just a thin film remains. Season the steaks generously with salt and pepper. Add the steaks to the hot pans. Cook steadily, reducing the heat to medium-high if they threaten to burn, until the steaks caramelize deeply on the bottom, 3 to 4 minutes. Flip the steaks and cook for 3 minutes. Transfer the pans to the oven and roast the steaks for 3 to 5 minutes more, or until their internal temperature reaches 120 degrees F on an instant-read thermometer. (You want to have time to butter baste the steaks before they reach their final temperature.) Transfer the pans to the stovetop, off the heat. Divide the 3 tablespoons butter, the rosemary, and the remaining 4 garlic cloves between each pan. Using a large spoon, baste the steaks with the butter for a few minutes. The steaks are ready when they begin to feel firm when poked or reach 125 degrees F.

  • Transfer the steaks to a platter and let them rest for at least 5 minutes. Serve with the steak sauce.

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