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  • Pepper Crusted Rib-eye with Syrah Reduction

    Peppercorn Crusted Rib-eye with Syrah Reduction

    Okay, let’s get down to a recipe shall we? It’s been a while.

    Here’s a prime exampled of the “Less is more” theory in application. If you make this correctly (and I have no doubts that you will), what you will end up with is a juicy cut of rib-eye. You will think it’s juicy because of the “just-right” amount of sauce that you will ladle over the cut of meat before you serve. Any extra sauce can easily be soaked up with bread. Then you will pat your stomach and exclaim “Damn that was good”.

    The sauce? It compliments rather than overwhelms. A mantra one should learn. Wait… I sense a new “Kate’s Law” coming on.

    (“Kate’s Law” is a registered trademark of the Monsanto Corporation and is used here thoroughly without permission and with only a hint of satire).

    Enough silliness…onto the recipe:

    • 1 Tablespoon ground pepper
    • 1 Tablespoon ground cumin
    • 1 Tablespoon ground mustard seed
    • 1 teaspoon kosher salt
    • 2 lbs boneless rib eye steak
    • Olive oil
    • 1 shallot minced
    • 1 Tablespoon tomato paste
    • 3/4 cup Syrah
    • 3/4 cup chicken or beef stock (If you buy broth boxes, steer away from the beef)
    • 1 Tablespoon balsamic vinegar
    • 3 Tablespoons cold, unsalted butter, cut into small pieces
    • salt (to taste)
    • Bleu cheese (crumbled) (for garnish and taste)
    • walnuts (for garnish and texture)
    • Chives, cut (also, for garnish)

    Heat a frying pan over high heat.

    In a mixing bowl, combine pepper, cumin, mustard seed, and salt. Coat your rib eye lightly with olive oil and dust with the spices mixture. Place the steaks in the heated frying pan and reduce the temperature to medium-high heat. Cook for 4 minutes, allowing the steaks to sear. Flip the steaks and cook for another 3 minutes to get a nice, medium-rare piece of meat. Place all steaks on a platter and cover with aluminum foil in order to lessen heat loss.

    In the same skillet, add the shallots and tomato paste and saute for two minutes over the medium heat. After the two minutes, increase heat to medium high and stir in the wine. Allow to reduce for about 15-20 seconds before adding the stock and balsamic. Cook the suace and reduce by about a third. Add the butter and allow to slightly thicken. Salt to taste if you feel you need to.

    Plate the steak and spoon some sauce over the top. Garnish with the cheese, walnuts and chives and serve!

    Serves 4


    Tags: beef, black pepper, meat, recipe, rib eye steak