Pan Seared Rib-Eye Steak

Recipe Date:
April 15, 2015
Serving Size:
Cook Time:
Imperial (US)
  • 12 ozs Rib-Eye Steak
  • 2 ozs Butter
  • 6 Thyme Sprigs
  • 3 Garlic Cloves
  • 1 tsp Canola Oil
  • 4 Shallots
  • 2 tsps Olive Oil
  • 6 ozs Mustard Greens
  • White Wine Splash
  • Salt and Pepper as desired

Preheat oven to 350 degrees.

In a sheet of aluminum foil, place shallots, drizzle with olive oil, splash with white wine. Season with salt and pepper. Fold corners in and form a purse. Place in oven for about 45 minutes or until tender.

While shallots are cooking: Heat a large pan on the stove with a tsp of canola oil. With the oil runs free and is smoking, place seasoned steak in the pan to sear. When the steak has an even caramel color, flip steak. This should take about 3-5 minutes. Add to the pan garlic, thyme and butter. Tilt pan slightly, with a spoon, baste steak with pan juices. Continue until you reach the desired doneness, remove from pan and allow to rest. Turn down the heat and add mustard greens to the pan. Wilt them and then place on a plate. Rest steak on greems. Place tender shallots on to of steak. They should be soft enough to spread like butter. Serve and enjoy with 500 Block Merlot.