Prime Rib Eye Steaks with Savory Beef Gravy

Name: Prime Rib Eye Steaks with Savory Beef Gravy
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 6
Cuisine: Global
Ingredients: 473 milliliters Progresso® beef-flavored broth; 59 milliliters butter; 59 milliliters Dijon mustard; 59 milliliters all-purpose flour; 3 Tbsps coarsely chopped fresh thyme leaves; 20 cloves garlic, peeled; 118 milliliters extra-virgin olive oil; 177 milliliters Progresso® Italian style panko crispy bread crumbs; 177 milliliters finely grated fresh Parmesan cheese; 3 boneless beef rib eye steaks, 1 1/2 to 2 inches thick, cut in half horizontally; 6 servings Gray sea salt and freshly ground black pepper

Prime Rib Eye Steaks with Savory Beef Gravy might be just the main course you are searching for. This recipe serves 6. One serving contains 591 calories, 31g of protein, and 46g of fat. It will be From preparation to the plate, this recipe takes approximately 55 minutes.

Instructions

Heat oven to 450°F. In 8-inch skillet, heat oil over medium-low heat.

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Cooking Oil

Equipment you will use

Frying Pan

Oven

Add garlic to oil; cook 5 to 7 minutes, tossing only once, until golden brown.

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Garlic

Cooking Oil

Drain garlic through strainer (reserve oil to brush on steaks); cool. In small bowl, mash cooled garlic roughly with a fork into a chunky paste.

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Garlic

Steak

Cooking Oil

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Sieve

Bowl

Add thyme to garlic paste, mashing until well blended yet still chunky. Stir in mustard; set aside.

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Garlic Paste

Mustard

Thyme

Heat 12-inch skillet over high heat until hot. Season steaks with salt and pepper; drizzle both sides of steaks with reserved oil.

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Salt And Pepper

Steak

Cooking Oil

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Frying Pan

Add steaks to hot skillet, browning on both sides until crust forms.

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Steak

Crust

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Frying Pan

Place on cookie sheet; spread garlic-mustard mixture over tops of steaks.

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Mustard

Garlic

Spread

Steak

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Baking Sheet

In medium bowl, toss together bread crumbs and Parmesan cheese. Top steaks generously with bread crumb mixture, spreading to edges.

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Parmesan

Breadcrumbs

Steak

Bread

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Bowl

Bake uncovered 25 to 35 minutes or until instant-read thermometer inserted in center reads 135°F for medium-rare or 150°F for medium (temperature will continue to rise about 10°F upon standing).

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Kitchen Thermometer

Oven

Meanwhile, make beef gravy. In same 12-inch skillet, cook flour and butter over medium heat 3 to 4 minutes, stirring constantly, just until a blonde roux forms. Stir in broth.

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Beef Gravy

Butter

Broth

All Purpose Flour

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Frying Pan

Heat to boiling over high heat, stirring constantly. Reduce heat and simmer, stirring constantly, just until thickened.

Allow steaks to rest a few minutes before slicing.

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Steak

Serve gravy over steaks. If desired, serve with mashed potatoes.

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Potato

Steak

Gravy

Equipment

Ingredients

Servings:

473milliliters

Progresso® beef-flavored broth 59milliliters

butter 59milliliters

Dijon mustard 59milliliters

all-purpose flour 3Tbsps

coarsely chopped fresh thyme leaves 20cloves

garlic, peeled 118milliliters

extra-virgin olive oil 177milliliters

Progresso® Italian style panko crispy bread crumbs 177milliliters

finely grated fresh Parmesan cheese 3

boneless beef rib eye steaks, 1 1/2 to 2 inches thick, cut in half horizontally 6servings

Gray sea salt and freshly ground black pepper

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are my top picks for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. You could try Provenance Vineyards Napa Valley Merlot. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 34 dollars per bottle.