The rib eye is a well-marbled cut of beef, making it one of the richest steaks out there. For the best flavour, it's worth a visit to your local butcher, who's sure to have the best quality available. Sitting down to this meal is a great reason to open that bottle of red you've been saving for a special occasion!
- Prep time 25 minutes
- Total time 25 minutes
Ingredients
Method
Brush both sides of beef with oil; sprinkle with salt and pepper. In large cast-iron or ovenproof skillet, sear beef, turning once, for 4 minutes. Transfer to 475°F oven; roast, turning once, until instant-read thermometer inserted in centre reads 145°F for medium-rare, about 12 minutes. Transfer beef to cutting board; tent with foil to keep warm.
In same pan, melt butter over medium heat; cook shallot and thyme, stirring occasionally, until shallot is softened, about 4 minutes. Increase heat to high. Stir in wine, scraping up browned bits, until evaporated. Pour in broth; reduce heat to medium and simmer until sauce is beginning to thicken, about 2 minutes. Remove from heat; discard thyme. Stir in Gorgonzola until melted.
Remove and discard bone from beef. Thinly slice beef across the grain; divide among serving plates. Drizzle with sauce; top with arugula.
Tip from The Test Kitchen: To lightly season the arugula, sprinkle it with a pinch each of salt and pepper and drizzle with balsamic vinegar. Using your hands, pack the arugula into two small balls, then arrange over top of the beef.
Makes 2 to 4 servings.
Nutritional facts Per each of 4 servings: about
- Sodium 424 mg
- Protein 29 g
- Calories 363
- Total fat 25 g
- Potassium 354 mg
- Cholesterol 83 mg
- Saturated fat 12 g
- Total carbohydrate 1 g
%RDI
- Iron 22
- Folate 6
- Calcium 6
- Vitamin A 6
