Pan Roasted Rib Eyes with Red Wine Blue Cheese Sauce
Chef Mike cooks a delicious bone-in rib-eye and wine reduction including caramelized onions and blue cheese.
Pan Roasted Rib Eyes with Red Wine Blue Cheese Sauce Ingredients
2 bone-in rib eye steaks
Salt and pepper to taste
2 tablespoon olive oil, separated
1 cup red onion, sliced very thin
1 clove garlic, minced fine
1 cup Carnivor Cabernet
1 tablespoon balsamic vinegar reduction
1 tablespoon butter
¼ cup crumbled blue cheese
- Heat a large skillet over medium high heat for one minute. In the meantime, season steaks with salt and pepper. Add 1 tablespoon oil and steaks to the hot skillet. Sear for 3 minutes per side. Lower the heat to medium low and continue to cook until done to your liking. Remove steaks to serving plates.
- Return same skillet to medium heat and add 1 tablespoon oil and onions to the pan. Sauté until softened and caramelized.
- Add the garlic and wine and reduce by 50%.
- Finish sauce by whisking in the balsamic vinegar reduction and butter until melted. Add the blue cheese crumbles and pour over resting steaks.