This Seared Ribeye with Blistered Tomatoes and Bordelaise Sauce is a stunning dish that is without doubt sure to please. The steak matches perfectly with the deeply flavorful roasted tomatoes and succulent bordelaise sauce. A truly special dish.
1 1/4cupsrobust red wineBurgundy, Cabernet or Zinfandel
1fresh thyme sprig
2fresh bay leavesor 1 dried
1/2cuppurchase demi-glaceveal or beef
1/4 to 1/2cupbeef stockas needed
Kosher salt and freshly ground black pepperto taste
Instructions
Liberally salt and pepper the steaks all over
PREPARE THE BLISTERED TOMATOES
Turn broiler on high.
Meanwhile, heat the oil in a large oven-safe skillet, preferably cast iron, over medium-high heat.
Add the tomatoes, thyme and a healthy pinch each of salt and pepper to the skillet.
Cook, stirring occasionally with a wooden spoon, until tomatoes have become soft and starting to release some of their liquid, approximately 12 minutes.
Carefully place the tomatoes in the skillet under the broiler until lightly charred on top, 2 to 4 minutes. Watch closely, as broilers vary.
Sprinkle the blistered tomatoes with the chopped basil.
PREPARE THE BORDELAISE SAUCE
Meanwhile, heat the butter in a medium saucepan over medium-low heat.
Add the shallots and cook until translucent, about 4 to 5 minutes.
Add the wine, thyme and bay leaves and raise the heat to medium-high. Let simmer until reduced by half, about 10 minutes.
Remove and discard the herbs and strain the sauce.
Return sauce to the pan and stir in the demi-glace and 1/4 tsp each of salt and pepper. Cook for 3 to 4 minutes, stirring often.
Add the beef stock one tbsp at a time until the consistency is smooth and slightly syrupy. Turn off heat, cover, and set aside.
COOK THE STEAKS AND PLATE THE DISH
Either heat grill to medium-high heat, or heat a large cast iron skillet over medium-high heat.
Grill, or sear, the steaks for about 3 to 4 minutes, per side, for medium-rare, 140°F-150°F.
Let steaks rest for 10 minutes. Meanwhile, gently warm the bordelaise sauce over medium-low heat.
Slice steaks against the grain and place on warmed plates.
Spoon blistered tomatoes over the sliced steaks and drizzle sauce over the top.