2tablespoonschopped, fresh parsley,
1/2cupsEarth & Vine Blackberry Zinfandel Sauce,
*salt and coarse ground black pepper,
4boneless Beef Ribeye Steaks, cut 3/4 or 1 inch thick,
1Season steaks with salt and pepper and set aside.
2Heat a heavy, large skillet over Medium-High heat. Melt 1-tablespoon butter in skillet; tilt skillet to coat. Add steaks; cook 4 to 6 minutes per side for Medium-Rare to Medium doneness. Reduce heat to Medium if skillet gets too hot.
3Remove 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 skillet; 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.
4Spoon sauce over steaks and sprinkle with parsley, if desired. Serve immediately
No Nutritional Information Available