Search for recipes, cooking guides, how to videos, and tips from our chefs.

Rosemary Rib Eye Roast for Two with Shallot-Pinot Noir Sauce

  • 1.5 to 2 hours
  • 2 Servings
  • oven
  • moderate
Steaks

The Snake River Farms Cowboy Steak has all the rich, meaty flavor of a rib eye and the culinary advantages of a roast. We cook it slowly at a low temperature in the oven, then sear it on the stove right before serving.

The sauce may be made up to a day in advance and reheated.

Ingredients

  • Roast

    • Snake River Farms Gold Grade Cowboy Steak Buy Now +
    • 2 teaspoons chopped fresh rosemary
    • 1 3/4 teaspoons kosher salt
    • 3/4 teaspoons ground black pepper
  • Sauce

    • 3 tablespoons unsalted butter, divided
    • 1/2 cup finely chopped shallots
    • 1 1/2 cups pinot noir or other medium-bodied red wine
    • 1/2 cup chicken stock or unsalted chicken broth
    • 1 rosemary sprig
    • 2 tablespoons sugar
    • 2 teaspoons Dijon mustard
    • 1/4 teaspoon kosher salt

Directions

Roast

  • Combine the rosemary, salt and pepper in a small bowl and rub over the entire surface of the steak. Set the steak on a sheet pan and let stand at room temperature for 30 minutes.

    1
    Done
    30 minutes
  • Preheat the oven to 250°F.

    2
    Done
    1 minute
  • Transfer the sheet pan to the oven and bake until an instant read thermometer inserted into the thickest part of the steak registers 120°F, about 65-75 minutes.

    3
    Done
    65 to 75 minutes
  • While the steak bakes make the sauce.

    4
    Done
    x
  • Once the steak temperature reaches 120°F (for medium rare, 125°F for medium) remove it from the oven and let it rest 5 minutes.

    5
    Done
    10 - 15 minutes
  • Heat a large cast iron skillet over high heat until very hot. Add the steak and sear until well browned, 1 1/2 to 2 minutes per side.

    6
    Done
    10 minutes
  • Transfer the steak to a cutting board and let stand 5 to 10 minutes before slicing. Serve with the sauce spooned over the slices.

     

     

     

    7
    Done
    10 to 15 minutes

Sauce

  • Melt 1 tablespoon of the butter in a large skillet over medium heat. Add the shallots and cook, stirring occasionally, until starting to soften, about 2 minutes.

    1
    Done
    5 minutes
  • Pour in the wine, stock, rosemary sprig and sugar. Increase the heat to medium-high; bring to a boil and cook, stirring occasionally, until reduced by about two-thirds, about 12-13 minutes.

    2
    Done
    15 minutes
  • Discard the rosemary sprig. Stir in the mustard and cook 1 minute longer. Remove from the heat and swirl in the remaining 2 tablespoons butter and salt; keep warm.

    3
    Done
    5 minutes