Why haven’t I cooked this sauce before? Incredibly tasty!

ribeye steak

🥗Healthier: sirloin steak

💰Cheaper: chuck steak

Sirloin is leaner and more affordable than ribeye.

white wine

🥗Healthier: chicken broth

💰Cheaper: apple cider vinegar

Chicken broth adds depth without alcohol, while vinegar is cost-effective.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine is often cheaper.

paprika

🥗Healthier: smoked paprika

💰Cheaper: cayenne pepper

Smoked paprika adds flavor without extra calories.

Season both sides of the ribeye steak with salt and let it brine for 15 to 30 minutes.

Heat olive oil in a skillet over high heat until almost smoking.

Pat the steak dry and sear it in the pan, flipping every 30 seconds for about 3-4 minutes until a crust forms.

Remove the steak from the pan and let it rest for 10 minutes.

In the same pan, melt butter over medium heat until browned.

Add garlic and garlic paste, cooking until fragrant but not brown.

Pour in beer and stir to combine, then add bay leaves, chicken stock, and Worcestershire sauce.

Reduce the sauce on medium-low heat for about 10 minutes.

Stir in heavy cream and taste for salt, adjusting as necessary.

Remove bay leaves from the sauce before serving.

Slice the rested steak and plate it, spooning the Portugalia sauce around it.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary