In this recipe, we marry the big flavors of a rib-eye with a delicious crust of oregano, cilantro, and smoked paprika, and then pan-fry the steak. Growing up in Alvin, Texas, pan-frying meat was a common and very simple preparation. Rib-eye performs perfectly in recipes like this because its rich marbling of fat adapts well to herbs, and it sears to perfection in a hot pan with olive oil.
SERVES 8
PREP TIME: 15 MINUTES
COOKING TIME: 10 TO 20 MINUTES
¼ cup chopped fresh oregano
¼ cup chopped fresh cilantro
1 tablespoon chopped, seeded jalapeños
½ cup ground cumin
½ cup smoked paprika
1 teaspoon kosher salt, plus more to season the sauce
8 (8- to 10-ounce) boneless rib-eye steaks
¼ cup olive oil
3 cups beef broth
½ cup dry sherry
½ cup honey
½ cup (¼ pound) unsalted butter, chilled and cut into pieces
Freshly ground black pepper
1 In a small bowl, combine the oregano, cilantro, jalapeños, cumin, paprika, and salt to make a spice mixture.
2 Sprinkle the steaks on both sides with about two-thirds of the spice mixture, reserving the remainder to add to the sauce.
3 Heat the oil in a large cast-iron skillet over medium heat.
4 Cook the steaks (in batches, if necessary) for 5 to 10 minutes per side (about 5 minutes for medium-rare and about 10 minutes for medium).
5 Transfer the steaks to a platter and set aside. Tent with foil to keep warm.
6 In the same skillet, combine the broth, sherry, honey, and the remaining spice mixture. Bring to a boil, then reduce the heat and let simmer for 3 to 5 minutes.
7 Remove the skillet from the heat and whisk in the chilled butter. Season the sauce to taste with salt and pepper.
8 Pour the sauce over the steaks and serve.
Nolan’s Serving Tip: I like to serve this steak with Potatoes au Gratin (here) and a vegetable.