Living in a Van and Making wine in Bordeaux. Cobb recipe: Steak with Bordelaise Sauce

Season the ribeye steaks generously with salt and black pepper on both sides.

Heat olive oil in a skillet over medium-high heat until shimmering.

Add the ribeye steaks to the skillet and cook for 4-5 minutes on each side for medium-rare.

Remove the steaks from the skillet and tent loosely with foil to rest.

In the same skillet, reduce heat to medium and add butter.

Add finely chopped shallots and sauté until translucent, about 2-3 minutes.

Pour in red wine and scrape up any browned bits from the bottom of the skillet.

Add beef stock, bay leaves, and thyme, and simmer until reduced by half, about 10-15 minutes.

Remove bay leaves and thyme from the sauce.

In a bowl, whisk together egg yolks and a small amount of the warm sauce.

Slowly whisk the egg mixture back into the sauce over low heat until slightly thickened.

Stir in chopped parsley and season with salt and pepper to taste.

Serve the steaks topped with the Bordelaise sauce.

Spice Level:

Allergens