Monday, January 17, 2011

Ribeye with Thyme, Shallot, and Garlic Pan Sauce

Like a beautiful woman, a great piece of beef needs little done to it to make it drool-inducing.  Here, I used my usual sear on the stove, roast in the oven method for steak on a well-marbled ribeye, serving it with a buttery thyme, shallot, and garlic pan sauce.  Oh yeah, and fingerling potatoes roasted in duck fat.  It was date night with a beautiful steak, and boy was she delicious.

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