Ribeye Steak with Demi-Glace Sauce
An elegant way to serve beef, cloaked in that famous rich sauce! Steak is a very simple dish. There's nothing complicated about it — you just need to know a few tricks, which I'll share as we cook. A kitchen thermometer is a big help for getting the meat exactly right. And a luscious sauce built on demi-glace turns this into a genuine culinary showpiece!
Julia
Recipe author
Ribeye Steak with Demi-Glace Sauce
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 43 %
10 g
Fats 39 %
9 g
Carbohydrates 17 %
4 g
151 kcal
GI:
100
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0
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0
- Rinse the beef and pat it dry with paper towels. Cut it into steaks about 1 to 1 1/4 inches (2.5–3 cm) thick, and season each one with salt and pepper. Set a skillet over the heat — use cast iron or stainless steel, never nonstick — add a knob of butter, then the vegetable oil, and let the pan get really hot. Lay the steaks in the fat, leaving space between them (don't crowd the pan). Sear over high heat for about 5 minutes. Don't move the steaks while they cook: until a crust forms underneath, the meat is firmly stuck to the pan, and prying it loose too soon will tear off that prized golden crust. Flip and sear the other side over the same high heat for another 5 minutes. Watch that the meat isn't leaking juices — if it is, turn the heat up higher (you want that juice inside, not lost). The finished steaks will be a little rare in the center (you can't see it from the outside, but it shows when you cut in), so if you'd rather not eat them that way, tent them with foil and move them straight into an oven preheated to 250°F (120°C) for 10–15 minutes to finish cooking through. Once done, let the steaks rest. Meanwhile, make the sauce: mince the shallot as finely as you can; in the same skillet you cooked the meat in, add part of the butter (about 20 g) and the shallot, and sauté for 1–2 minutes; pour in the wine and add the demi-glace, scraping up all the browned bits left from the steaks so they dissolve into the sauce and deepen its flavor; simmer over medium heat until it thickens and reduces to about 100 ml; check the resting steaks — a little puddle of juice should have collected under them, so add that to the sauce; season with salt and pepper to taste and reduce over high heat to a very thick consistency, about 3–4 minutes; at the very end stir in the last piece of butter to give the sauce a glossy shine; then strain the whole thing through a fine sieve. That's it — time to plate. Spoon the fragrant sauce over the steaks and serve with any side you like (even just fresh herbs and vegetables). It looks gorgeous and mouthwatering. Enjoy, and to your health!
Caloric content of the products possible in the composition of the dish
- Melted beef fat - 871 kcal/100g
- Fat beef - 171 kcal/100g
- Lean beef - 158 kcal/100g
- Beef brisket - 217 kcal/100g
- Beef - okovalok - 380 kcal/100g
- Beef - lean roast - 200 kcal/100g
- Beef shoulder - 137 kcal/100g
- Beef - ribs - 233 kcal/100g
- Beef - ham - 104 kcal/100g
- Beef - tail - 184 kcal/100g
- Boiled ham - 269 kcal/100g
- Beef corned beef - 216 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Liqueur wines - 212 kcal/100g
- Semi-dry wines - 78 kcal/100g
- Dry wines - 64 kcal/100g
- Red wine - 88 kcal/100g
- Shallots - 72 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Pepper - 26 kcal/100g
- Demiglas sauce - 51 kcal/100g
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