ブラックアンガス牛のリブアイステーキ 
Black Angus Ribeye Steak
The lean meat is juicy and flavorful. It pairs perfectly with white rice or red wine.
The origin of this recipe
I craved steak with the release of Beaujolais wine.
Black Angus Ribeye Steak
The lean meat is juicy and flavorful. It pairs perfectly with white rice or red wine.
The origin of this recipe
I craved steak with the release of Beaujolais wine.
Cooking Instructions
- 1
Bring the meat to room temperature, pat it dry with paper towels, and wrap it in paper towels for 30 minutes.
- 2
Add olive oil and garlic to a pan, and cook on low heat to infuse the oil with garlic flavor. Once golden, remove the garlic and place it on a paper towel.
- 3
Turn the heat to high, season the meat with salt and pepper, and sear it for 2 minutes on each side until browned. Then reduce the heat to low.
- 4
Continue cooking for 7-8 minutes, turning occasionally, then transfer to a plate.
- 5
Wipe off excess oil with a paper towel, add 1/2 cup white wine, bouillon cube, butter, and 1/4 cup soy sauce to the pan, and bring to a boil over high heat to reduce.
- 6
Once the sauce is thickened and reduced by half, pour it over the meat and serve.
- 7
Serve with your favorite sides and enjoy with red wine.
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