®/™©2024 Yummly. All rights reserved.
Description
A gorgeous steak, perfectly cooked, doesn’t need much to put it over the top. With this recipe designed especially for the Yummly Smart Thermometer, you’ve got the doneness down. (But if you don’t have a smart thermometer, you can check the meat’s temperature using an instant-read.) As for the finishing touches, set off the juiciness of the meat with a piquant pan sauce flavored with roasted garlic and two kinds of peppercorns. While the steak rests, you’ll deglaze the pan with wine and Dijon mustard, and then whisk in butter and plenty of fresh herbs. The recipe is a Yummly original created by Laura Goble.
Ingredients
- 1 rib-eye steak (bone-in, 1 ½ to 2 inches thick and 1 ½ to 1 ¾ pounds)
- 1 1/2 tsp. salt (preferably flaked sea salt, divided)
- 1 tsp. black pepper (coarsely ground, divided)
- 1 tsp. extra-virgin olive oil
- 3 garlic cloves (large, peeled)
- 2 bay leaves (preferably fresh)
- 1 tsp. pink peppercorns (crushed)
- 1 shallot (small, chopped, about 1 tablespoon)
- 1/4 cup dry white wine
- 1 Tbsp. Dijon mustard
- 4 Tbsp. unsalted butter (cold, cut into chunks)
- 1 Tbsp. fresh thyme leaves (chopped)
- 1 Tbsp. fresh parsley (chopped)
Directions
- Trim any large portions of excess fat from edge of steak. Season steak all over with 1 teaspoon salt and ½ teaspoon black pepper. Let sit at room temperature for 30 minutes. Meanwhile, prepare remaining ingredients and preheat oven to 400°.
- Following the insertion guide on the Yummly Thermometer app, insert the thermometer horizontally into the largest muscle of the steak, avoiding bone and any pockets of fat, all the way to the black cap so the metal on the thermometer is completely covered.
- Heat a large cast-iron skillet or other ovenproof frying pan over medium-high heat until a few drops of water added to pan evaporate right away. Drizzle olive oil into center of skillet, set steak on top, and sear, turning once, until steak is well browned, about 4 minutes per side. Remove pan from heat and stir garlic, bay leaves, and pink peppercorns into oil in pan.
NutritionView More
Unlock full nutritional details with subscription
| Calories700Calories from Fat500 |
| % DAILY VALUE |
| Total Fat55g85% |
| Saturated Fat25g125% |
| Trans Fat |
| Cholesterol155mg52% |
| Sodium1860mg78% |
| Potassium690mg20% |
| Protein33g |
| Calories from Fat500 |
| % DAILY VALUE |
| Total Carbohydrate14g5% |
| Dietary Fiber<1g4% |
| Sugars<1g |
| Vitamin A30% |
| Vitamin C20% |
| Calcium8% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
Jot it down
Subscribe to Yummly to add notes
Recipe Tags
Reviews(1)