Steaks should be done right don’t skimp. Go to the butcher and ask for the best rib eye he or she has. Then go to the wine shop and pick out two bottles of wine one to cook with and another to drink along with it. And make sure to use super-premium butter. Go big or go home. This is a rich, decadent splurge of a dish. Let it sing.
- Yield: 6 Servings
- 4 rib-eye steaks, about 8 ounces each
- Salt and freshly ground black pepper
- 3 tablespoons olive oil
- 1 red onion, halved and sliced
- 2 teaspoons red wine vinegar
- 1 cup dry red wine
- ½ cup (1 stick) unsalted butter, cut into pieces
- Pat the steaks dry and liberally season with salt and pepper. Set aside to come to room temperature.
- Meanwhile, heat a 12-inch cast-iron skillet (or two if you don’t want to do this in batches) over high heat, until very hot.
- Add 1 tablespoon of the oil to the pan, sprinkle on some salt, then add two of the steaks. Sear on one side for 4 minutes, turn, and cook 5 minutes longer for medium-rare, or 8 minutes for medium.
- Remove the steaks to a plate and allow to rest, covered with a piece of foil. Cook the remaining two steaks, adding another 1 tablespoon of oil and some salt to the pan before cooking.
- To make the sauce, lower the heat to medium and add the remaining 1 tablespoon oil, red onion, and vinegar to the skillet. Let simmer for 1 minute, then add the wine. Let simmer for 2 minutes and then reduce the heat to low. Whisking constantly, add the butter a few pieces at a time, until the sauce is thickened (you may not use all of the butter). Season to taste with salt and pepper.
- Serve the steaks whole, or sliced into ½-inch slices, and topped with sauce.