Ingredients
4 ribeye steaks (200g each)
60 ml olive oil
4 cloves garlic, minced
2 tsp fresh thyme, chopped
1 tsp salt
0.5 tsp black pepper
50 g unsalted butter
60 ml beef broth
60 ml red wine
Fresh parsley, chopped (for garnish)
Method
1. Remove steaks from the refrigerator and season with salt and pepper. Let them sit at room temperature for 30 minutes.
2. Heat olive oil in a large skillet over medium-high heat. When the oil shimmers, add the ribeye steaks. Cook for 3 to 4 minutes on each side for medium-rare.
3. As the steaks cook, add garlic and thyme to the pan. This will infuse the meat with flavor.
4. Once they reach your desired doneness, add butter to the skillet. Allow it to melt, then spoon the melted butter over the steaks for extra taste.
5. Remove the steaks and let them rest. Pour in the beef broth and red wine, scraping up any browned bits in the pan. Let it simmer for a few minutes and then drizzle the sauce over the steaks. Garnish with chopped parsley before serving.
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