Dinner Tonight: Black Pepper-Honey Rib Eye

Sometimes I just need a steak. The mood doesn't strike often, but when it does I want a huge slab of meat, and maybe some roasted potatoes on the side. That's it.

While I like dressing up some neglected cuts of beef, I'm not much for drowning a beautiful rib-eye in a sauce. That's why I love this recipe from the The Splendid Table's How to Eat Supper. The steaks are dipped into a mixture of red wine, honey, and black pepper for just a few minutes, and then cooked. You don't really need to worry about anything other than whether the steaks are perfectly cooked.

It couldn't be much simpler. All I was worried about was whether the mixture would make any difference at all. I mean, the steaks are even patted dry before they're cooked. Still, it's surprising how much the flavor of the mixture stays with the beef. The honey caramelizes on top of the steak, and the red wine and black pepper accentuate the beefiness of each bite. It's a subtle addition, but one that really works.

Dinner Tonight: Black Pepper-Honey Rib Eye

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About This Recipe

Yield:4 people
Active time:30 minutes
Total time:30 minutes

Ingredients

  • 3 tablespoons dry red wine
  • 3 tablespoons honey
  • 3 garlic cloves, minced
  • 1 teaspoon fresh-ground black pepper
  • four 1 ½-inch thick rib eye steaks (t-bone or sirloin would work, too)
  • 2 tablespoons extra-virgin olive oil
  • Salt

Procedures

  1. 1

    Mix together the red wine, honey, garlic, and black pepper in a shallow dish. Add the steaks, and toss them in the mixture. Let the steaks hang out at room temperature for 15 minutes or so, flipping them occasionally.

  2. 2

    Pat the steaks dry with some pepper towels, and then season them salt.

  3. 3

    Pour one tablespoon of the olive oil into a large cast iron skillet set over medium-high heat. When just starting to smoke, add two of the steaks. Cook until both are well browned, four to five minutes, and then flip both. Cook until both are browned on the other side, four to five minutes. They should both be about medium-rare. If not, reduce heat to medium-low and cook until done. Set the steaks aside on a plate and cover with foil. Then repeat process with remaining two steaks.

  4. 4

    Serve the steaks with roasted potatoes, or, you know, maybe a green vegetable.

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