Perfect Cast Iron Ribeye Serves two

Preparation

Malbec Butter:

• Cut the butter into cubes and leave butter on the counter to soften.
• In a small saucepot sweat shallot and garlic.
• Add wine and reduce about 75%, until thickened and concentrated.
• Cool, strain and set aside. 

In a food processor incorporate cooled reduction, butter, and salt. Chill and reserve.  

Herb Roasted Fingerlings:

• Sauté garlic in a pan with olive oil.
• Add potatoes, salt thyme and rosemary.
• Sauté until golden brown.

Ribeye Marinade:

• Toss the steaks in a large bowl with thyme, rosemary and garlic.
• Marinate steak for 20 minutes to 12 hours

Ribeye and Sauce:

• Place the ribeyes and marinade in a hot and oiled cast iron skillet and sear on both sides.  
• Add a little butter and the sage leaves to the pan and baste.
• Once steaks reach desired temperature, place on a resting rack, and spread with malbec butter.
• Rest 10 minutes then slice.
• Place mushrooms in the cast iron skillet and sauté.
• Deglaze the pan with the beef stock.
• Place the potatoes on a plate, with the sliced ribeye, and top with the mushroom sauce.

Ingredients

MALBEC BUTTER

• 3/4 lb Butter, cubed and softened
• 4 cups Malbec Wine
• 1/4 cup Shallot, small dice
• 4 cloves Garlic, minced
• 1 1/2 tsp Salt

HERB ROASTED FINGERLINGS

• 1 lb Fingerling Potatoes, cut in half lengthwise
• 1/4 cup Olive Oil
• 4 cloves Garlic, minced
• 1 Tbsp Thyme, chopped
• 1 Tbsp Rosemary, chopped 
• 2 tsp Salt

RIBEYE MARINADE

• 1 Tbsp Rosemary 
• 1 1/2 Tbsp Thyme
• 10-12 Sage leaves
• 4 cloves Garlic, rough chop/smash
• 1/2 cup Extra Virgin Olive Oil
• 2 tsp Salt
• 1 tsp Black Pepper

RIBEYE AND SAUCE

• 2 each Ribeye steaks
• 4 Tbsp Malbec Butter
• 1/2 lb Herb Roasted Fingerling Potatoes
• 10-12 Sage leaves
• 1 1/2 Tbsp Butter
• 3 cups Wild Mushrooms, rough chop
• 1 cup Onions, sliced
• 1/4 cup Beef Stock