Tysm for watchin! Here’s ya recipe:
For the Steak:
-1 Rib eye steak (1″ thick), trimmed and tied with butcher’s twine
-1 Tsp Salt
-1 Tsp Black pepper
-¼C Unsalted butter, divided
-1 Tbsp Olive oil
-¼C Shallots, diced
-½C Red wine
-1C Beef broth
1.) Season steak with salt and pepper. Melt 1 tbsp butter with oil in a large stainless steel skillet over med-high heat. Add steak and sear until crusty, browned, and fat is rendered (≈2 minutes); do this for the both sides and edges. Then, place steak flat in pan and reduce heat to medium. Cook to desired degree of doneness. Transfer steak to a cutting board, pour off the fat, and reserve the fond in the pan.
2.) Melt 1 tbsp butter in skillet with fond. Add shallots and cook, stirring often, until shallots are softened (≈2 minutes). Deglaze the pan with wine, then simmer until reduced by half (≈3 minutes). Add broth and simmer until sauce is thick enough to coat the back of a spoon.
3.) Add remaining butter to sauce and gently shake pan to incorporate as it melts ingredients. Drizzle steak with pan sauce and serve.
For the Fried Rice:
-3C Rice (Day-old)
-4 Eggs
-3 Green onions
-4 Cloves garlic
-Peas/Carrots
-¼C Soy sauce
-2 Tbsp Oyster sauce
-2 Tsp Sesame oil
1.) Using the same pan, add a little more butter to the pan, cook/scramble eggs, and remove from pan. Then, add garlic and white parts of onions, cooking until fragrant.
2.) Add cold rice, breaking up clumps. Add peas/carrots and cook until heated through.
3.) Add soy sauce, oyster sauce, and sesame oil to taste. Toss in steak and eggs and mix well. Garnish with green onion tops.