YIELD: 4 servings // ACTIVE TIME: 30 minutes // TOTAL TIME: 1-4 hours
● 2 (1 1/2- to 2-inch thick) ribeye steaks
● Salt and freshly ground black pepper
● 4 sprigs thyme
● 2 garlic cloves
● 2 tablespoons olive oil
● 2 tablespoons butter
Red wine reduction
● 2 tbsp olive oil
● 4 large shallots, peeled and sliced
● 12 whole black peppercorns
● 1 bay leaf
● 1 thyme sprig
● Splash of red wine vinegar
● 1 bottle red wine
● 3 cups beef stock
1. Preheat water bath to 134ºF(57ºC)
2. Season the steaks on all sides with salt and pepper.
3. Put the steaks in a vacuum seal or zip-top bag along with the herbs and seal.
4. Cook for 1-4 hours.
Meanwhile, prepare wine sauce:
1. Heat 2 tablespoons oil in a saucepan and add shallots with the peppercorns, bay and thyme and continue to cook for about 5 minutes, stirring frequently, until the shallots turn golden brown.
2. Add the vinegar and let simmer for a few minutes until almost dry. Add the wine and boil until almost completely reduced. Add the stock and bring to a boil again. Lower the heat and simmer gently for 1 hour, occasionally skimming the surface of the sauce. Strain the liquid through a fine sieve. Season with salt and pepper to taste.
1. Heat a stainless steel or cast iron skillet over medium-high heat and add the remaining butter and pour the cooking liquid and herbs from the bag into the skillet.
2. When the bubbling slows down add the steak to the skillet for 30 seconds on all sides.
3. Cut into thick slices, drizzle with wine sauce and serve.
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