Pepitas Roasted Rib Eye with Sweet Paprika Pan Jus
Rib Eye and our limited edition Petite Sirah are synonymous for dining enjoyment. This pairing will not disappoint! 2006 Petite Sirah (wine details)
- 2 rib eye steaks cut horizontal in half
- salt and pepper
- 1/2 cup roasted salted pepitas
- 1/4 cup ketchup
- 3 egg yolks
- 1 tablespoon minced garlic
- 1 tablespoon sweet paprika powder
- 2 tablespoons olive oil
- 1/2 cups syrah
- 1 tablespoon minced garlic
- 2 tablespoons butter
- 2 tablespoons sweet paprika powder
- 2 tablespoons condensed beef bouillon
Warm oven to 425 degrees.
Salt and pepper both sides of rib eye.
Take next 5 ingredients(after salt and pepper) and puree. Pour marinade over steak for 2 to 24 hours.
Heat olive oil in oven-proof pan until almost smoking.
Brush most of marinade off of steak and sear steak on both sides until brown.
Put in oven for approximately 7-12 minutes, or until a meat thermometer reaches 135 degrees (for rare).
Remove steak from pan.
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