Ribeye with Caper Sauce
This was originally going to be steak au poivre, but I didn’t feel like manually crushing black peppercorns, and I couldn’t fine brined green peppercorns at the local grocery store, so I pivoted and turned this into a caper brandy sauce and it was BEYOND. I served the steak and sauce over some super velvety mashed potatoes. Contrary to the luxury of this dish, it was decently simple to make!
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Ribeye with Caper Brandy Sauce
Ingredients
Serves 2-4 depending on how much you eat
2 Ribeye steaks
1 shallot, diced
1 garlic clove, diced
3 tablespoons capers, drained
4 tablespoons butter
1/2 cup heavy cream
1 cup beef stock
1/3 cup brandy
2-3 sprigs of rosemary
2-3 sprigs of thyme
Salt and crushed black pepper
Instructions to cook steak:
Prepare the Steaks: Take the ribeye steaks out of the refrigerator and let them sit at room temperature for about 30 minutes. Pat them dry with paper towels to remove any excess moisture and season both sides generously with salt and pepper.
Place a large skillet or frying pan on the stove over medium-high heat. Allow the pan to heat up for a few minutes until it's hot.
Once the pan is hot, add 2 tablespoons of olive oil. Swirl the oil around the pan to coat the bottom evenly. The oil should shimmer slightly when it's hot enough.
Carefully place the seasoned ribeye steaks into the hot pan. Cook them without moving them for about 3-4 minutes on the first side. This allows a nice sear to form.
After 3-4 minutes, use tongs to flip the steaks to the other side. Cook for an additional 3-4 minutes for medium-rare doneness, adjusting the cooking time according to your desired level of doneness.
Once the steaks are almost done cooking, add the unsalted butter to the pan along with a few sprigs of fresh thyme and rosemary. Allow the butter to melt and foam. Spoon the butter over the steaks continuously for about 1-2 minutes, basting them with the melted butter and herbs.
To ensure the steaks are cooked to your liking, you can use a meat thermometer inserted into the thickest part of the steak. For medium-rare, it should register around 130-135°F (54-57°C). Remember that the temperature will rise slightly as the steaks rest, so you can remove them about 10° lower than your desired doneness.
Once the steaks are cooked to your desired doneness, remove them from the pan and transfer them to a plate. Allow them to rest for about 5 minutes before serving. This allows the juices to redistribute throughout the meat, resulting in juicier and more flavorful steaks.
Caper Sauce Instructions:
Follow the previous instructions for cooking the ribeye steaks to your desired level of doneness. Once cooked, transfer the steaks to a plate and tent them with foil to keep warm.
In the same pan used to cook the steaks, reduce the heat to medium. Add 1 tablespoon of butter and sauté the diced shallot until softened, about 3-5 minutes. Add garlic and cook until fragrant, about 2 minutes. Add in capers and stir.
Pour in the brandy and scrape up any browned bits from the bottom of the pan with a wooden spoon. Using a long-handled lighter, carefully ignite the brandy. Allow it to flambe until the flames subside naturally, about 20-45 seconds. Be cautious and keep a lid nearby to smother the flames if necessary.
Stir in the beef stock. Let the mixture simmer until slightly thickened, about 5 minutes, allowing the flavors to meld together.
Reduce the heat to low and pour in the heavy cream. Continue to simmer gently until the sauce thickens slightly, about 3-4 minutes. Season with salt and pepper to taste.
Place the cooked ribeye steaks on serving plates and spoon the caper cream sauce over the top.
Serve the ribeye steaks with caper cream sauce immediately while hot. Pair with your favorite side dishes and enjoy a delicious meal!
