Made a steak dinner for our staff meal yesterday. Tried cooking the ribeye loin and rib cap seperately. Separated them then tied all the caps together with a butchers twine and then searing it then into the oven.
My fave part of the ribeye is the prime rib cap which has such a beefy flavor and so tender at the same time. I normally cook them together but this is my first time cooking them seperately hence why my rib cap wasn't cooked to a medium which I much prefer.
Anyway, I paired the steaks with a red wine reduction as the sauce, potato mille feuille, and stir fried pak choy.
The red wine sauce I made with shallots, scraping off the fond off the pan after cooking my steaks in. After the shallots soften then I add in red wine to reduce and then added in beef stock to reduce as well. Once they were done reducing, I seasoned the sauce and added in cold butter to finish to get that nice gloss on the sauce.
The red wine sauce gave a nice mild acidity and sweetness to the dish and was a perfect pairing to the beefy ribeye steaks.
🥩🍷🥔