| Level: | Intermediate |
| Total: | 1 hr 25 min |
| Active: | 1 hr 10 min |
| Yield: | 2 to 4 servings |
Ingredients
- 3 slices thick-cut bacon, diced (1/2 cup)
- 1 tablespoon salted butter, plus 3 tablespoons for basting
- 1 cup finely diced onion
- 7 cloves garlic, smashed
- Fine sea salt and freshly cracked black pepper
- Fine sea salt and freshly cracked black pepper
- 1/4 cup tomato paste
- 3 tablespoons ketchup
- 1 tablespoon sweet paprika
- 1/3 cup dried sour cherries
- 1/2 cup dry vermouth
- 1/2 cup apple cider or apple juice
- 2 tablespoons apple cider vinegar
- 2 tablespoons light brown sugar
- 1 tablespoon Worcestershire sauce
- 10 dried juniper berries, cracked
- 3 dried bay leaves
- 1 to 2 teaspoons Asian fish sauce
- Juice of 1/2 lime
- Two 1 1/2- to 2-inch-thick ribeye steaks
- Canola oil
- 3 sprigs rosemary
Instructions
- In a medium skillet, fry the bacon over medium heat until lightly crisp, about 6 to 8 minutes. Remove the bacon with a slotted spoon, and pour off all but 1 tablespoon of the fat from the pan.
- Add the 1 tablespoon butter, the onion, 3 of the garlic cloves, 1/4 teaspoon salt and 1/2 teaspoon pepper to the pan. Saute the onion, stirring often, until it turns coppery brown and sweet, about 15 minutes.
- Add the tomato paste and ketchup and cook, stirring constantly, until caramelized, about 5 minutes. Stir in the paprika, and then add 1/2 cup water, the cherries, vermouth, cider, vinegar, brown sugar, Worcestershire sauce, juniper berries and bay leaves. Simmer until the sauce thickens and bubbles evenly, about 20 minutes. Let cool slightly.
- Discard the bay leaves. Puree the mixture in a food processor, and then push it through a fine-mesh sieve into a bowl. Season with the fish sauce and lime juice, and add more salt if necessary. (You can store the sauce in the refrigerator, tightly covered, for up to 2 weeks, or in the freezer for 6 months.)
- Preheat the oven to 375 degrees F.
- Heat two large cast-iron pans over high heat. Pour a coating of oil into each pan, and then wipe it out with a paper towel so that just a thin film remains. Season the steaks generously with salt and pepper. Add the steaks to the hot pans. Cook steadily, reducing the heat to medium-high if they threaten to burn, until the steaks caramelize deeply on the bottom, 3 to 4 minutes. Flip the steaks and cook for 3 minutes. Transfer the pans to the oven and roast the steaks for 3 to 5 minutes more, or until their internal temperature reaches 120 degrees F on an instant-read thermometer. (You want to have time to butter baste the steaks before they reach their final temperature.) Transfer the pans to the stovetop, off the heat. Divide the 3 tablespoons butter, the rosemary, and the remaining 4 garlic cloves between each pan. Using a large spoon, baste the steaks with the butter for a few minutes. The steaks are ready when they begin to feel firm when poked or reach 125 degrees F.
- Transfer the steaks to a platter and let them rest for at least 5 minutes. Serve with the steak sauce.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 805 |
| Total Fat | 59 g |
| Saturated Fat | 25 g |
| Carbohydrates | 31 g |
| Dietary Fiber | 6 g |
| Sugar | 16 g |
| Protein | 37 g |
| Cholesterol | 159 mg |
| Sodium | 940 mg |
Reviews
I thought the amount of ingredients and time it took to prepare was unrealistic and borderline ridiculous for this steak sauce. My goodness, you can buy a perfectly good steak sauce and Williams Sonoma has bottled sauces also. Way too much work for a simple garnish that not everybody even wants on a steak.
I DVR’ed this show and watched it back in April, then saved it as I wanted to make the meal latter. I watched it again today before going to the store and bought everything I needed to make the steak and potatoes. The rib-eyes were thin and low quality so I bought half of a whole filet so I could cut the steaks 3 1/2 inches thick. Bacon wrap – with a string, 3 minutes each side on the stove, toped each steak with a two tablespoon pat of butter and put in the oven for 5 minutes. Moved the steaks to a plate and drained the butter over the top and covered with another plate to rest 5 minutes.
I was going to make the steak sauce, but then I thought that I would just ruin a high quality cut of meat.
I have only seen a couple episodes of this show, hope FN brings it back.
I was going to make the steak sauce, but then I thought that I would just ruin a high quality cut of meat.
I have only seen a couple episodes of this show, hope FN brings it back.
I didn’t make the sauce, but the steak was amazing. The cooking technique made for the perfect Ribeye. I like the idea of butter basting, that helps a lot. My cut wasn’t as thick as Amys, mine was an inch thick or so. It was wonderful and I will prepare it this way more often.
I Made the Hash Brown Cake , Incredible !!! Love the show !!