Ribeye Steak With Red Wine Sauce Atkins 5 Net Carbs Recipes

Steps:

• Generously sprinkle salt and pepper all over steaks, then let steaks rest uncovered for 15 minutes at room temperature. Meanwhile, mince the shallots.
• Melt 1/2 tablespoon butter and the oil in a large skillet over medium-high heat until almost smoking. Add steaks and cook until done to taste, about 3 to 4 minutes per side for rare and a little longer for medium-rare or medium. (Bone-in steaks take a few minutes longer to cook through than boneless.) If the pan begins to smoke or burn, lower the heat. Transfer steaks to a plate to rest while you prepare the sauce.
• Add shallots to the skillet and cook over medium heat until lightly browned, about 1 minute. Add brandy to the skillet and use a long-handled match or igniter to set the brandy on fire. (Stand back when you do this.) Let flames die out, then add red wine and cook until reduced and syrupy, 2 to 4 minutes. Add stock and boil until reduced and thickened, 3 to 4 minutes longer.
• Remove pan from heat and whisk in remaining 2 tablespoons butter and the chives. Serve steaks and sauce immediately with watercress.

Steps:

• Note: If you have access to fresh herbs, add some chopped tarragon or rosemary to the sauce (optional).
• Heat 2 tbsp oil in large heavy skillet over med-high heat, until hot, but not smoking.
• Lower heat to med, add one steak and cook for 6 min each side for medium.
• Remove the steak from skillet and keep warm. Repeat with remaining 2 tbsp oil and second steak.
• Add butter to skillet and heat until the foam subsides.
• Add garlic and shallots, cook, stirring for about 5 min, until shallots are transparent.
• Add the wine, broth, pepper, and salt, and bring to a boil, scraping up any browned bits from the bottom of the pan. Lower the heat and simmer for 3 minute.
• Slice steaks into thin strips and top with the wine sauce.
• Serve immediately.

Steps:

• Pat steaks dry, then sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper (total).
• Heat 1 tablespoon oil in a 12-inch heavy skillet over high heat until it shimmers, then sauté steaks in 2 batches, turning once, about 4 minutes per batch for medium-rare. Transfer to a large plate and cover with foil.
• Pour off fat from skillet, then sauté garlic in remaining tablespoon oil over medium-high heat until pale golden, about 30 seconds. Add wine and boil, stirring and scraping up brown bits, until reduced by half, 2 to 3 minutes. Add water, soy sauce, and any meat juices from plate and boil until reduced by half, 3 to 4 minutes.
• Reduce heat to medium-low and whisk in butter, 1 piece at a time, until slightly thickened. Stir in parsley and pour sauce over steaks.