Ingredients with Measurements:
- 2 ribeye steaks (1 inch thick)
- 2 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- 2 garlic cloves, minced
- 1/4 cup dry white wine
- 1/4 cup heavy cream
- Salt and pepper to taste
Special equipment needed:
- Cast iron skillet
- Meat thermometer
Step-by-step instructions:
1. Remove the steaks from the refrigerator and let them sit at room temperature for 30 minutes.
2. Preheat the cast iron skillet over high heat.
3. Season the steaks generously with salt and pepper on both sides.
4. Add the vegetable oil to the skillet and swirl to coat.
5. Add the steaks to the skillet and sear for 3-4 minutes on each side until a crust forms.
6. Reduce the heat to medium and add the butter and garlic to the skillet.
7. Once the butter has melted, spoon it over the steaks for 1-2 minutes.
8. Remove the steaks from the skillet and let them rest on a cutting board for 5 minutes.
9. While the steaks are resting, make the beurre monté by adding the white wine to the skillet and scraping up any browned bits.
10. Add the heavy cream and whisk until the sauce thickens and coats the back of a spoon.
11. Remove the skillet from the heat and whisk in the remaining butter until it emulsifies into the sauce.
12. Slice the steaks against the grain and serve with the beurre monté sauce.
Time:
Preparation time: 5 minutes
Cooking time: 12-16 minutes
5. Temperature:
Steaks should be cooked to an internal temperature of 130-135°F for medium-rare.
Serving size:
This recipe serves 2 people.
Nutritional information:
Calories per serving: 620
Fat: 50g
Protein: 38g
Carbohydrates: 2g
Fiber: 0g
Sugar: 0g
Sodium: 250mg
Substitutions for ingredients:
- Any type of steak can be used instead of ribeye.
- Olive oil can be used instead of vegetable oil.
- Red wine can be used instead of white wine.
- Half-and-half can be used instead of heavy cream.
Variations:
- Add chopped fresh herbs, such as thyme or rosemary, to the beurre monté sauce.
- Top the steaks with crumbled blue cheese or sautéed mushrooms.
- Serve the steaks with a side of roasted vegetables or a salad.
Tips and tricks:
- Letting the steaks sit at room temperature before cooking ensures even cooking.
- Use a meat thermometer to ensure the steaks are cooked to the desired temperature.
- Spooning the butter over the steaks during cooking adds flavor and helps to keep them moist.
- Whisking in the butter at the end of making the beurre monté sauce creates a smooth and velvety texture.
Storage instructions:
Leftover steak can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the steak, place it in a skillet over medium heat and cook for 2-3 minutes on each side until heated through.
Presentation ideas:
Arrange the sliced steak on a platter and spoon the beurre monté sauce over the top. Garnish with chopped fresh herbs or a sprinkle of sea salt.
Garnishes:
Chopped fresh herbs, crumbled blue cheese, sautéed mushrooms, or a sprinkle of sea salt.
Pairings:
This steak pairs well with a full-bodied red wine, such as Cabernet Sauvignon or Malbec.
Suggested side dishes:
Roasted vegetables, mashed potatoes, or a simple green salad.
Troubleshooting advice:
- If the steak is sticking to the skillet, it may not be ready to flip yet. Wait a few more minutes before trying again.
- If the beurre monté sauce is too thin, whisk in more butter until it thickens.
Food safety advice:
Always use a meat thermometer to ensure the steak is cooked to a safe temperature. Wash hands and surfaces thoroughly before and after handling raw meat.
Food history:
Beurre monté is a classic French sauce made by whisking cold butter into a hot liquid, such as wine or stock, until it emulsifies into a smooth and velvety sauce.
Flavor profiles:
This dish has a rich and savory flavor from the seared steak and buttery beurre monté sauce.
Serving suggestions:
Serve this dish with a glass of red wine and a side of roasted vegetables for a hearty and satisfying meal.
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Region: French