Ribeye with Homemade Steak Sauce
- Level: Intermediate
- Yield: 2 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 805
- Total Fat
- 59
- Saturated Fat
- 25
- Carbohydrates
- 31
- Dietary Fiber
- 6
- Sugar
- 16
- Protein
- 37
- Cholesterol
- 159
- Sodium
- 940
- Total: 1 hr 25 min
- Active: 1 hr 10 min
Ingredients
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
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
Directions
- 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.