Steak Glaze Recipe

Instructions

  • 2 (1-inch-thick) Roseda boneless rib-eye steaks (2 pounds total)
  • 2 tablespoons vegetable oil, divided
  • 2 garlic cloves, finely chopped
  • 3/4 cup dry red wine
  • 1/4 cup water * 1 teaspoons soy sauce
  • 3 tablespoons unsalted butter, cut into 3 pieces

Directions

  • Salt and pepper Pat steaks dry, then sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper.
  • Heat 1 tablespoon oil in a 12-inch heavy skillet over high heat, then sauté steaks, turning once, about 7 minutes 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, about 3 minutes.
  • Add water, soy sauce, and boil until it’s reduced by half, about 4 minutes.
  • Reduce heat to medium-low and whisk in butter, 1 piece at a time, until slightly thickened.
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About Roseda Beef

Roseda Beef is a family-operated business, started in 1999. We are a farm dedicated to raising the finest Black Angus beef. From cattle fed only on grass, soybean meal, corn, hay and fresh water, with grain to finish. We use no growth hormones. No chemical additives. No antibiotics, unless medically necessary. We emphasize quality over quantity. We dry-age every cut of our beef the old-fashioned way, for a delightful tenderness, and fuller, richer flavor. Our goal is simple: to provide the finest beef you’ll ever eat – with attentive, enthusiastic service from the people who raise it. Because that’s what you, our customers, have told us you look forward to when you buy Roseda Beef.
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