1. Sear-Roasted Rib Steak with Garlic Butter
Here’s the secret of those delicious bistro steaks: a little garlicky butter slathered on while searing. Serve the steak with Pommes Frites and wallow in your happiness.
– 3 garlic cloves
– Kosher salt
– 8 tablespoons unsalted butter, softened
– 1 teaspoon dried thyme
– Ample pinch of coarsely ground black pepper
– 2 tablespoons vegetable oil
– 2 large (16 to 20 ounces) or 4 small (8 to 10 ounces) bone-in rib steaks or boneless rib-eye steaks
Chop the garlic finely. Sprinkle 1 tablespoon salt over the garlic and continue to chop it, occasionally smashing and smearing the garlic with the flat side of the knife, until the garlic becomes pastelike. (Alternatively, mash the garlic and salt together in a mortar and pestle.) Put the garlic paste, butter, thyme, and pepper in a small bowl. Fold the softened butter over and onto the garlic and thyme, mashing it down with the back of a spoon or spatula. Use a sheet of plastic wrap to help shape the butter into a log, wrap the log well with the plastic wrap, and refrigerate until ready to use. (The garlic butter can be made up to 3 days ahead; it can also be frozen, well wrapped, for a couple of months.)
Melt half of the garlic-butter mixture in a small pan over medium heat. (Rewrap and save the other half for future use; it’s great stuff under the skin of a chicken before roasting or tossing into the broth of steamed mussels.)
Heat the oven to 425 degrees F.
In a large ovenproof saute pan, heat the vegetable oil over high heat until very hot. Season the steaks with a little salt and pepper. Add the steaks to the pan and brown them well on 1 side, about 5 minutes. Turn the steaks and brush them liberally with the garlic butter. Finish cooking the steaks in the oven, brushing them occasionally with more garlic butter, until done, about another 5 minutes. (The time will vary depending on how you like your steaks cooked and how thick they are.) Remove the steaks from the oven and allow them to rest for 5 minutes before serving. Serve smaller steaks whole or sliced thinly across the grain. Cut larger steaks into 2 servings or into thin slices. Spoon any remaining juices from the pan onto the meat as well.
Recipe courtesy of Gordon Hamersley, Bistro Cooking at Home, Broadway Books, 2003 (original)
2. Butter-Basted Rib Eye Steaks
This steak is based on a recipe from Alain Ducasse. Halfway through cooking, these bone-in rib eyes are basted with a mixture of butter, thyme and garlic, so they’re crusty outside and richly flavored.
– Two 1 1/4-pound, bone-in rib eye steaks
– Kosher salt
– Freshly ground pepper
– 2 tablespoons canola oil
– 4 tablespoons unsalted butter
– 4 thyme sprigs
– 3 garlic cloves
– 1 rosemary sprig
Season the rib eye steaks all over with salt and freshly ground pepper. Let the meat stand at room temperature for 30 minutes.
In a large cast-iron skillet, heat the canola oil until shimmering. Add the steaks and cook over high heat until crusty on the bottom, about 5 minutes. Turn the steaks and add the butter, thyme, garlic and rosemary to the skillet. Cook over high heat, basting the steaks with the melted butter, garlic and herbs, until the steaks are medium-rare, 5 to 7 minutes longer. Transfer the steaks to a cutting board and let rest for 10 minutes. Cut the steaks off the bone, then slice the meat across the grain and serve. Original
3. Rib-Eye Steaks in Red-Wine Sauce
The act of deglazing—using a liquid to “release” pan drippings—is the tried-and-true trick to getting a quick, flavorful sauce. The soy in this recipe melds wonderfully with the wine and adds a certain depth.
– 4 (1/2-inch-thick) boneless rib-eye steaks (2 pounds total)
– 2 tablespoons vegetable oil, divided
– 2 garlic cloves, finely chopped
– 3/4 cup dry red wine
– 1/4 cup water
– 1 1/2 teaspoons soy sauce
– 3 tablespoons unsalted butter, cut into 3 pieces
– 1 tablespoon chopped flat-leaf parsley
Pat steaks dry, then sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper (total).
Heat 1 tablespoon oil in a 12-inch heavy skillet over high heat until it shimmers, then sauté steaks in 2 batches, turning once, about 4 minutes per batch for medium-rare. Transfer to a large plate and cover with foil.
Pour off fat from skillet, then sauté garlic in remaining tablespoon oil over medium-high heat until pale golden, about 30 seconds. Add wine and boil, stirring and scraping up brown bits, until reduced by half, 2 to 3 minutes. Add water, soy sauce, and any meat juices from plate and boil until reduced by half, 3 to 4 minutes.
Reduce heat to medium-low and whisk in butter, 1 piece at a time, until slightly thickened. Stir in parsley and pour sauce over steaks. Original