2 rib steaks, ½ to ¾ inch thick or up to 1 inch
½ teaspoon salt
1 teaspoon pepper
2 teaspoons finely chopped fresh thyme
2 tablespoons butter
¼ cup minced shallots
½ cup dry red wine or a bit more
Salt and pepper to taste for the sauce
1. Trim the steaks of external fat. Pat them dry; sprinkle with salt, pepper and thyme, pressing the seasonings into both sides.
2. Heat a heavy nonstick skillet or cast iron frying pan over medium-high heat. Add 1 teaspoon of the butter. When it has melted and is near sizzling, put the steaks in the pan, searing them for 3 to 4 minutes on each side, depending upon the thickness of the steaks and how you like them cooked. (Four minutes per side works for a 1-inch room temperature steak, if you like medium rare.) Keep the heat high, but don’t let the butter burn. (I hate testing for doneness by cutting into the steak, but sometimes you just have to do it.) When the steaks are done to your liking, remove to a warm platter and loosely cover with foil while you prepare the sauce.
3. Pour off all but 1 tablespoon of the pan juices. Return the skillet to the heat and add the shallots; sauté until they are translucent. Add the wine and deglaze the pan, scraping up any bits clinging to it.
4. Reduce the wine by half (it will thicken), then stir in the remaining butter. Taste for salt and pepper; add more as desired. Pour the hot sauce over the steaks.
2 servings with plenty left over
Adapted from editors Michael Bauer and Fran Irwin’s The San Francisco Chronicle Cookbook
These are both lovely dishes to have with your steak:
French Potato Salad
Oven-Roasted Asparagus
This is the first asparagus of the season and I just couldn't resist passing along a recipe which many of you probably already know. It is a great easy way to prepare this harbinger of spring.
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