Louis Outhier’s steak with red wine and garlic

Name: Louis Outhier’s steak with red wine and garlic
Prep time: 30 min
Total time: 30 min
Yield: Makes 4 servings
Ingredients: 2 cups plus 2 tablespoons sturdy red wine; ½ cup chopped parsley; 5 tablespoons butter; 8 cloves garlic, peeled and sliced; 2 tablespoons neutral oil, such as canola or grapeseed; 2 tablespoons neutral oil, such as canola or grapeseed; 2 tablespoons neutral oil, such as canola or grapeseed; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 1½ to 2 pounds boneless rib-eye or sirloin steaks, about 1 inch thick; 1½ to 2 pounds boneless rib-eye or sirloin steaks, about 1 inch thick

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
30 min

Appears in

Simple to Spectacular

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

About

Chef Outhier was Jean-Georges’ first mentor, and this was his favorite dish to have after a hard night of cooking. It’s a real bistro dish—there’s nothing fancy about it, but the flavors are solidly appealing.

Ingredients

1½ to 2 pounds boneless rib-eye or sirloin steaks, about 1 inch thick
Salt and freshly ground black pepper
2

Main course
Gluten-free

Method

Sprinkle the steaks with salt and pepper. Put the oil and 2½ tablespoons of the butter in a 10- or 12-inch skillet and turn the heat to medium-high. When the butter melts, turn the heat to high and add the steaks. Cook until almost done, 3 to 4 minutes per side for rare. Turn off the heat and transfer the steaks to a warm platter in a low oven.
Pour the fat out