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

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

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

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Louis Outhier’s steak with red wine and garlic

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of