Ribeye Renaissance
Pan-Seared Ribeye Steaks Stuffed with Herbed Tomato and Finished with Garlic Jus
30 minutes
Serves 4
DinnerItalianGluten-freeNut-freeShellfish-freeSoy-free
Herb's take
Tonight’s dinner brings a little French flair to your kitchen in an unexpected Italian suit, juicy ribeye steaks get cozy with garlicky, herbed tomatoes, then bask in their own pan sauce. Prepare to learn about pan deglazing and why you always rest your steak.
Ingredients
Yield
4
Instructions
- 01Pat ribeye steaks dry with paper towels. Using a sharp knife, cut a horizontal pocket into the side of each steak, being careful not to cut all the way through. Season steaks inside and out with 1 tsp salt and 1/2 tsp pepper.
- 02In a bowl, combine diced tomatoes, 1 tbsp basil, 1 tbsp parsley, 1 minced garlic clove, 1/2 tsp salt, and 1/4 tsp pepper. Toss with 1 tbsp olive oil. Fill each steak pocket with half the tomato mixture and secure edges with toothpicks.
- 03Heat 2 tbsp olive oil in a large skillet over medium-high until shimmering. Sear steaks 3-4 minutes per side, turning once, until deeply browned. If needed, sear each edge for 30 seconds. Transfer steaks to a plate and tent with foil.
- 04Lower heat to medium. Add butter, shallot, and remaining garlic to the pan. Sauté 1 minute until fragrant, scraping up browned bits.
- 05Pour in white wine and simmer 1-2 minutes, scraping the pan, until reduced by half. Add beef broth and balsamic vinegar. Simmer 3-5 minutes, reducing by about a third.
- 06Stir in remaining basil and parsley. Return steaks (and any juices) to the skillet. Spoon jus over steaks and cook 1-2 minutes more until just heated through.
- 07Transfer steaks to a cutting board. Rest 5 minutes before slicing in half crosswise. Serve with pan jus spooned over.
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