Here’s a great way to cook a thick rib-eye indoors: Sear it in a cast-iron skillet, then finish it in a hot oven. The smoky, boozy sauce is made right in the pan.
I thought that this was merely OK. Solid Sunday night dinner, but not company-worthy.
I served it with a blood orange, pomegranate, fennel, and watercress salad, California cabernet, and blood orange chocolate mousse.
I prefer a different cut of meat than a rib-eye steak, but the sauce is amazing! When I make steak, I love making it with this sauce.
This was by far one of the most tasty and succulent steaks we've ever eaten! Absolutely deelish! Wouldn't change a thing...
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