Rib-Eye Steaks with Bison Spices
| Preparation: | 10 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 15 min |
| Total: | 25 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Beef |
| Source: | Chef José Trottier |
Recipe ingredients
- Rosemary infusion
- ¼ cup (60 mL) red wine
- 2 to 3 sprigs fresh rosemary
- ½ cup (125 mL) reconstituted demi-glace sauce
- Bison spices
- 2 tsp. (10 mL) black peppercorns
- 2 tsp. (10 mL) juniper berries
- ¼ cup (60 mL) olive oil*
- 4 x 5½ oz (4 x 160 g) rib-eye steaks
Preparation
Rosemary infusion
Warm the wine over low heat.
Add the rosemary and let infuse for 5 minutes.
Blend in the demi-glace and simmer for 5 minutes. Set aside.
Bison spices
Crack the peppercorns and juniper berries together.
Sprinkle the spice blend over the steaks.
In a frying pan over medium-high heat, sauté the rib-eye steaks 2 at a time in half the oil for 2 to 3 minutes per side. Remove. Keep warm.
Serve with the rosemary infusion.
Suggestion
Pepper that’s ground too fine turns bitter during cooking. The cooking method used here is ideal for this lightly marbled meat as it needs to be seared quickly to stay tender.
Accompaniments: ratatouille and mashed potatoes with onions.
Medium or full-bodied red wine.
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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