Pan-Roasted Rib Eye Steak in Red Wine Balsamic Reduction

You know what’s good about a steak? It is easy to cook and it tastes really really really good! Especially if it came from an American cattle! šŸ˜€ Like what I have said before, you can never go wrong with the American beef! Since Aunt Alice came back from the States already, I thought of consuming more of the old stock of steaks so that I can try the new comers! lolz!

Anyhow, enough about the beef per se, and start talking about food! This entry is actually a classic dish and am pretty sure carnivores out know this already.

Here is the ingredient shot

First, we make the sauce, cut up some shallots! šŸ˜€

Melt some butter in a saucepan.

Afterwards, add in the shallots! yum!

Since it is a red wine balsamic reduction, there must be balsamic vinegar right? šŸ˜€

And ofcourse some red wine!

Since it’s a reduction, reduce it by boiling! šŸ˜‰

We can now get rid of the sauce out of our mind, we go to the juicy stuff! The meat! Season it!

Melt some butter into a pan! Food is all about butter friends šŸ˜‰

Sear the meat! Give them some crust!

Both sides of course! and like I said, add in more butter! butter butter! butter please! did I just say butter? šŸ˜€

Add in garlic then Baste the might steak!

When you have reached your desired doneness of the steak, let it rest so that the juices won’t ooze out when you cut the steak šŸ˜€

The sauce should have greatly reduced by now šŸ˜‰



The sauce was a little flat both in flavor and texture. I think adding some sugar could have really improved this sauce much much better! It was just too thin for me. Like before, I have no comment on the beef. šŸ˜€


6 responses to this post.

  1. Posted by sheila's ditsi on December 8, 2009 at 5:12 am

    hershey, i would love to see how you prepare some healthy dishes too šŸ™‚ like salad or fish.


  2. You want fish? Oki! I will give you fish :))


  3. that’s a 1.5 to 2″ steak, and just pan fried it? you gotta have a photo when you cut the steak.
    you burned the slab man.


  4. Posted by alden ong on January 27, 2010 at 12:03 pm

    some thoughts about why the sauce tasted flat:
    1. you are right about the sugar idea. sugar and salt is used to heighten flavors from food so itll be a good idea if u also season ur sauce with sugar (esp with shallots, inherent sweetness, etc)
    2. the time you sauteed the shallots might have been not enough so as to bring out that Maillard reaction aromas that bring out its flavor even if u season it properly.
    3. prolonged reduction of balsamic vinegar may have also reduced its acidity level, concentrating its flavor and sweetness but at the same time, evaporating its inherent acidity. a suggestion will be to “season” the sauce with a splash of acidity or balsamic vinegar at the last minute to wake up those flavors again.
    4. in terms of sauce consistency though, if its thin in consistency, you can reduce it pa or mount with butter at the last minute. itll have that nice richness and sheen in your sauce. šŸ˜€


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: