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Romance in the Air and On the Plate, Part 3 – Rib-Eye Steak with Pan Jus and Broiled Lobster Tails

17 Feb

On to the entrees! I made a pretty simple entrée for Valentine’s Day that you can make any time you want a nice steak for dinner, whether it is a special occasion or not. This simple recipe comes from Williams-Sonoma and makes a great steak with a nice pan sauce using some of the wine we had with dinner. I also added in a couple of lobster tails and I will share that recipe right after this one for the steak.

Rib-Eye Steak with Pan Jus

1 rib-eye steak, 18 to 20 ounces and about 1 1/2 inches thick

Kosher salt and freshly ground black pepper

1 fresh rosemary sprig

1 tablespoon olive oil

1/4 cup dry red wine

1/2 cup beef or chicken stock

2 small fresh thyme sprigs

Preheat the oven to 400 degrees. Season the steak generously with salt and pepper. Pick the rosemary leaves from the stem and press them into the steak. In a ovenproof skillet or saute pan set over medium-high heat, warm the olive oil. Let the oil get quite hot but before it starts to smoke, sear and brown the steak on one side for about 1 minute. Turn the steak over and sear the other side for about 1 minute. Use tongs to hold the steak upright and sear the sides, about 1 minute per side.

Transfer the pan to the oven and roast the steak for 10 to 12 minutes for medium-rare, or until it is done to your particular liking. Press the center of the steak to gauge doneness; it will have some give for medium-rare, more firmness for medium. Transfer the steak to a cutting board, cover loosely with aluminum foil and let the steak rest for 10 minutes.

Meanwhile, add the wine, stock and thyme sprigs to the drippings in the pan and place the pan over medium-high heat. Be careful not to burn yourself on the hot pan. Deglaze the pan, stirring with a wooden spatula to scrape up any browned bits, and simmer until the liquid is reduced by half. Adjust the seasoning with salt and pepper to taste. Remove and discard the thyme sprigs.

Using a sharp knife, carve the steak across the grain into thin slices. Arrange the slices on warmed plates and spoon the pan juices over the top and serve.

Admittedly, a steak this size is pretty darn big and not something you are going to buy very often, but for a special occasion it is a nice treat. Also, using a big, thick steak like this does help you cook things perfectly so it comes out just right and will not disappoint. You will likely have leftovers (we sure did, even with 3 of us eating) so you can use them for a variety of other meals afterwards. There is nothing quite like a really good steak with a simple pan juice, and this one came out just perfectly.

As an added bonus for the meal I had picked up some frozen lobster tails that were on sale and thought we would have them as well. Sean had never had lobster and wanted to try it, and I didn’t really want to buy whole lobsters, so this was a good compromise. Frozen lobsters are not always great and sometimes turn out rubbery so you need to be careful in thawing them and re-heating them for a meal, unless you are planning to use them for something like a bisque. Take them out of the freezer the day before and let them thaw in the refrigerator so they won’t be tough. I did a simple broil with a quick little marinade first for some added flavor.

Broiled Lobster Tails

3-4 frozen lobster tails, about 5 ounces each

1 medium onion, sliced

1/4 cup olive oil

1/2 cup fresh lemon juice

Pinch salt

1 teaspoon paprika

Wash the lobster tails and careful cut through the center membrane along the belly of the lobster to expose the meat.Place the sliced onion, olive oil, lemon juice, salt and paprika in a bowl and mix well. Place the lobster tails in the mixture and toss with the mix. Refrigerate the lobster tails in the mix in the refrigerator for 1 to 2 hours. Preheat the broiler for 10 minutes.

In a broiler safe dish, place the lobster tails with the hard shell facing down and pour half of the marinade over the lobsters. Broil the lobster tails for 4 minutes. Turn the lobsters so the shell is facing up and broil them for another 5 minutes. Turn the lobsters again, add the remaining marinade over the lobster tails and broil for 3 more minutes and then serve.

These were a nice treat and the marinade helped to add some nice color and flavor to the lobster meat. They were just the right size for the meal and did not come out overcooked, which I was worried about. They were quite tasty and Sean really enjoyed it for his taste of lobster, so I’ll have to look for when they are on sale again.

That’s all I have for today. Check back next time for some more recipes. I still have some dessert that we had for the night to share with you. Until then, enjoy the rest of your day and enjoy your meal!

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2 Comments

Posted by on February 17, 2014 in Beef, Cooking, Dinner, Holidays, Seafood

 

Tags: , , , , ,

2 responses to “Romance in the Air and On the Plate, Part 3 – Rib-Eye Steak with Pan Jus and Broiled Lobster Tails

  1. deliciousdaydreams

    February 17, 2014 at 8:11 pm

    I adore a good, simple seared steak. Actually, I prefer burgers cooked that way, too. This looks delicious. 💕

     
    • MikeG

      February 17, 2014 at 8:15 pm

      Thanks! I love a simple burger that way too. It’s one of my favorite meals.

       

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