For the most tender steaks that are full of flavor, ask your butcher to cut them from the sirloin end of the rib. Spinach and rösti (see pp216–217) make the perfect accompaniments.
Serves 2
Special equipment
Ridged cast-iron grill pan
2 tbsp (30 g) butter
3 echalion (banana) shallots (see box), halved lengthwise
2 tbsp (30 g) granulated sugar
3⁄4 cup (200 ml) hot beef stock
2 ribeye steaks, about 7 oz (200 g) each (room temperature)
2 tbsp sunflower oil
salt and freshly ground black pepper
1⁄3 cup (90 ml) red wine
1 fresh red chili, seeded and finely chopped
1 garlic clove, finely chopped
1⁄2 tsp Dijon mustard
2 tbsp chopped fresh flat-leaf parsley
1 tbsp full-fat crème fraîche
1. Melt the butter in a nonstick frying pan over medium heat. When the butter bubbles, add the shallots and fry for 3–4 minutes until golden brown on each side, turning once. Sprinkle in the sugar, stir, and allow to color and caramelize for a few minutes, then stir in half the stock. Bring to a boil, cover the pan, and reduce the heat to low. Simmer for 10 minutes, turning and basting once (see Soft, caramelized shallots).
2. Preheat the grill pan over high heat for 5–10 minutes or until piping hot. Meanwhile, wipe the steaks dry with paper towels, brush them on both sides with oil, and season with pepper. Place the steaks in the pan and grill for 2–3 minutes on each side for rare to medium rare (see Juicy, grilled steaks). Lift the steaks out of the pan, season with salt and more pepper if required, and let them rest.
3. Pour the wine and remaining stock into the grill pan and scrape to release the sticky bits. Add the chili and garlic. Simmer until reduced by about half. Take off the heat and stir in the mustard and parsley.
4. To serve, reheat the shallots and stir in the crème fraîche. Arrange 3 shallot halves on each plate and spoon the sauce over the top. Place the steaks alongside or on top, and drizzle with the wine and stock mixture.
RIBEYE STEAK WITH CARAMELIZED SHALLOTS
KEYS TO PERFECTION
Soft, caramelized shallots
To ensure even cooking, turn and baste the shallots with the stock halfway through. At the end, they should feel soft when pierced with a fork, yet still retain their shape.
Juicy, grilled steaks
As the steaks grill, press them with a spatula but don’t move them around. This way they will look good with charred lines and will cook perfectly in the time given.
Echalions, also known as banana shallots, are best for this recipe. Not only is their long oval shape appealing, but being a cross between an onion and a shallot they are easier to peel than ordinary shallots and stay in shape when cut in half. If you can’t find echalions in the store, ordinary shallots will do.