Tonight's dinner was delicious, easy and quick. Rib eye steaks w/Bobby Flay's recipe for Thyme Au Jus.
Rib Eye Steaks w/Thyme Au Jus
-6 steaks (try to get ones that are well marbilized but not thick fatty borders)
-olive oil
-garlic powder
-salt
-coarsely ground black pepper
-2 c red wind
-4 c beef stock (Swanson or Progresso)
-1 T chopped fresh thyme
Preheat oven to 350°F. Place steaks on a rack in a roasting pan. Brush lightly with olive oil on both sides. Sprinkle generously with salt, pepper, and garlic powder on both sides. Place in oven for 8 minutes, turn the steaks and cook for another 8 minutes for medium doneness. Remove the steaks to a platter and cover loosely with aluminum foil.
Take the roasting pan and place on your stove (over two burners) at medium to high heat. Add the wine to the pan, scrape the drippings and mix well with a wooden spoon until liquid reduces to half the amount. Add the beef stock and reduce again to half the amount. Add thyme. Salt and pepper to taste. Keep stirring until sauce thickens slightly. Pour sauce into gravy boat through a sieve and pour over steaks when served.
We had two side dishes: baked sweet potato fries(frozen from a bag) and asparagus (roasted if fresh is best but if you don't have the time out of a can sprinkled with olive oil will do).
My husband Carlos and the kids loved it......and that's good enough for me!
-olive oil
-garlic powder
-salt
-coarsely ground black pepper
-2 c red wind
-4 c beef stock (Swanson or Progresso)
-1 T chopped fresh thyme
Preheat oven to 350°F. Place steaks on a rack in a roasting pan. Brush lightly with olive oil on both sides. Sprinkle generously with salt, pepper, and garlic powder on both sides. Place in oven for 8 minutes, turn the steaks and cook for another 8 minutes for medium doneness. Remove the steaks to a platter and cover loosely with aluminum foil.
Take the roasting pan and place on your stove (over two burners) at medium to high heat. Add the wine to the pan, scrape the drippings and mix well with a wooden spoon until liquid reduces to half the amount. Add the beef stock and reduce again to half the amount. Add thyme. Salt and pepper to taste. Keep stirring until sauce thickens slightly. Pour sauce into gravy boat through a sieve and pour over steaks when served.
We had two side dishes: baked sweet potato fries(frozen from a bag) and asparagus (roasted if fresh is best but if you don't have the time out of a can sprinkled with olive oil will do).
My husband Carlos and the kids loved it......and that's good enough for me!
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