Follow these steps for perfect results
fresh oregano
chopped
ground cumin
paprika
rib eye steaks
(3/4-inch thick)
salt
pepper
olive oil
beef broth
sherry wine vinegar
honey
butter
chilled
Combine chopped fresh oregano, ground cumin, and paprika in a small bowl.
Season the rib eye steaks with salt and pepper.
Sprinkle the spice mixture on both sides of the steaks, reserving some for the sauce.
Heat olive oil in a large skillet over medium-high heat.
Add the steaks to the skillet and cook to desired doneness (approximately 5-10 minutes per side for medium).
Transfer the cooked steaks to a platter and keep warm.
In the same skillet, combine beef broth, sherry wine vinegar, honey, and the remaining spice mixture.
Bring the sauce to a boil and allow it to reduce slightly (3-5 minutes).
Remove the skillet from heat and whisk in the chilled butter.
Season the sauce with salt and pepper, if desired.
Pour the prepared sauce over the steaks and serve immediately.
Expert advice for the best results
Allow the steaks to come to room temperature before cooking for even cooking.
Use a meat thermometer to ensure desired doneness.
Let the steaks rest for a few minutes after cooking before slicing.
Everything you need to know before you start
10 minutes
Spice mixture can be made ahead.
Place steak on a plate and drizzle generously with sauce. Garnish with fresh herbs.
Serve with roasted vegetables.
Serve with mashed potatoes.
Serve with a side salad.
Pairs well with the richness of the steak.
A malty beer that complements the savory flavors.
Discover the story behind this recipe
Classic American steakhouse dish.
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