Copyright 2007, Robin Miller: Quick Fix Meals
4 ribeye steaks, each about 1 inch thick (about 1 1/4 pounds total)
Salt and coarsely ground black pepper
1 tablespoon butter
1/4 cup finely chopped shallots
3 cloves garlic, minced
1 tablespoon chopped fresh rosemary
1/2 cup dry vermouth or white wine
1 teaspoon cornstarch
1/2 cup reduced-sodium beef broth or water
Season both sides of the steaks with salt and pepper. Melt the butter in a large skillet over medium-high heat. Add the steaks and cook until well seared, about 2 minutes per side. Remove the steaks from the pan and set aside.
To the same pan, add the shallots and garlic and cook, stirring, for 2 minutes. Add the rosemary and cook until fragrant, about 1 minute. Add the vermouth and cook 1 minutes. Dissolve the cornstarch in the broth, add to the pan, and bring to a simmer. Return the steaks to the pan and cook until medium, 2 to 3 minutes (or longer for more well-done meat). Serve the steaks with the glaze drizzled over the top.
4 ribeye steaks, each about 1 inch thick (about 1 1/4 pounds total)
Salt and coarsely ground black pepper
1 tablespoon butter
1/4 cup finely chopped shallots
3 cloves garlic, minced
1 tablespoon chopped fresh rosemary
1/2 cup dry vermouth or white wine
1 teaspoon cornstarch
1/2 cup reduced-sodium beef broth or water
Season both sides of the steaks with salt and pepper. Melt the butter in a large skillet over medium-high heat. Add the steaks and cook until well seared, about 2 minutes per side. Remove the steaks from the pan and set aside.
To the same pan, add the shallots and garlic and cook, stirring, for 2 minutes. Add the rosemary and cook until fragrant, about 1 minute. Add the vermouth and cook 1 minutes. Dissolve the cornstarch in the broth, add to the pan, and bring to a simmer. Return the steaks to the pan and cook until medium, 2 to 3 minutes (or longer for more well-done meat). Serve the steaks with the glaze drizzled over the top.
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