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 love cooking steak via the sear then oven method and this sauce is excellent. I doubled the sauce which I highly recommend.
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...
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.