Ribeye Steaks With Blackberry Zinfandel Sauce
2 tablespoons chopped, fresh parsley
1/2 cups Earth & Vine Blackberry Zinfandel Sauce
2 tablespoons butter, divided
* salt and coarse ground black pepper
4 boneless Beef Ribeye Steaks, cut 3/4 or 1 inch thick
Season steaks with salt and pepper and set aside.
Heat a heavy, large skillet over Medium-High heat. Melt 1-tablespoon butter in skillet; ti
lt skillet to coat. Add steaks; cook 4 to 6 minutes per side for Medium-Rare to Medium don
eness. Reduce heat to Medium if skillet gets too hot.
Remove steaks to a platter and tent with foil to keep warm; leave steak juices in skillet
and stir in broth or red wine. Scrape up and stir in any browned bits left in bottom of sk
illet; boil 1 minute. Add sauce and bring to a boil; simmer over Medium heat 5 minutes or
until sauce reaches desired consistency. Remove skillet from heat.
Spoon sauce over steaks and sprinkle with parsley, if desired. Serve immediately
No Nutritional Information Available
No Source Information Available