Shelly's Recipe

RIB EYE STEAKS

Category: Steaks - Beef

4 rib eye steaks, about 1 inch thick
4 tsp cornstarch
1 small leek
1 tbsp butter
Dash pepper
1 tbsp vinegar
1 tsp dried thyme and rosemary
2 cups beef broth
2 tbsp red wine vinegar
2 tbsp cold butter

Pat steaks dry. Rub a tsp of cornstarch on each steak. Rinse and slice leek.

In a skillet, heat butter. Add leek. Reduce heat. Saute, stirring, until leek is soft. Remove from pan. Set aside.

Add steaks to hot pan. Cook until steaks, about 6-7 minutes per side. Remove steaks to a heated platter.

Add broth and vinegar to skillet, stirring to scrape up the brown bits. Add thyme and rosemary. Simmer to reduce sauce by almost half. Add butter, a small piece at a time and cook until pan juices are smooth and shiny. Pour pan juices over steak. Add leek to pan and heat quickly. Pour over steaks. Serve immediately. Serves 4