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Cajun Ribeye Burgundy
This recipe was the winning entry in the 1997 Texas Beef Cookoff. |
Prep: 10 minutes
Cook: 20 minutes
Servings: Serve 4
| 4 |
beef rib eye steaks (6-ounces) cut 1-inch thick |
| 3 |
Tbsp. Cajun spice mix |
| 1 |
Tbsp. olive oil |
| 2 |
Tbsp. fresh oregano, chopped fine |
| 1 |
Tbsp. fresh thyme, chopped fine |
| 1 |
Tbsp. fresh rosemary, chopped fine |
| 1 |
tsp. garlic, minced |
| 1 |
cup Burgundy wine |
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salt and pepper to taste |
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Rub steaks on both sides with Cajun spice mix, adding salt and pepper to taste. |
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In a heavy skillet, preheated over high heat, quickly brown the steaks 2 minutes on each side. Remove steaks to platter. |
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Reduce heat to medium and add oil. Saute herbs and garlic in oil until fragrant and slightly brown. |
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Reduce heat to low and add Burgundy. When wine starts to bubble, return steaks to skillet. Reduce heat to a simmer. Cover and cook for 5 minutes. |
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Remove steaks to platter and keep warm. Boil liquid until reduced by half. Spoon sauce over steaks and serve. |
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If fresh herbs are unavailable you may substitute dried as follows: 1 Tbsp. dried oregano leaves, 2 tsp. dried thyme leaves, 2 tsp. dried rosemary (chopped fine).
Top loin strips (NY Strip) can be substituted for the ribeye steaks. |
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