Rib-Eye with Chocolate-Spice Sauce
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1367
- Total Fat
- 102
- Saturated Fat
- 42
- Carbohydrates
- 25
- Dietary Fiber
- 4
- Sugar
- 16
- Protein
- 70
- Cholesterol
- 271
- Sodium
- 1778
- Total: 45 min
- Prep: 10 min
- Cook: 35 min
Ingredients
1 cup meat-flavored spaghetti sauce
1 cup red wine
1 cup low-sodium beef broth
1/2 teaspoon pumpkin pie spice
1 ounce semisweet chocolate
1/4 teaspoon crushed red pepper flakes
2 rib-eye steaks, about 1-inch thick
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
2 tablespoons unsalted butter
Directions
- In a saucepan, combine spaghetti sauce, wine, broth, pumpkin pie spice, chocolate and red pepper flakes. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat to low and simmer for 30 minutes.
- Season the steak generously on both sides with salt and pepper, patting the seasoning into the meat.
- Heat a heavy skillet, preferably cast iron, over medium heat until hot. Add vegetable oil. When melted, add the steaks and cook until seared and well-crusted on 1 side, about 4 minutes. Add 1 tablespoon of butter to first side of steaks. Turn, add 1 tablespoon of butter to the other side of the steaks and cook 3 minutes more for medium-rare, and 4 minutes more for medium. Remove from the heat and let steaks rest for 5 minutes before slicing.
- Slice steaks, place on plates, and spoon sauce over.