For the most tender and flavourful steaks, ask your butcher for ribeye cut from the sirloin end. This dish is rich, juicy, and perfectly paired with caramelized shallots. Serve with spinach and rösti for a complete meal.
Ingredients Needed:
- 30g (1oz) butter
- 3 echalion (banana) shallots, halved lengthways
- 30g (1oz) caster sugar
- 200ml (7fl oz) hot beef stock
- 2 ribeye steaks, about 200g (7oz) each (room temperature)
- 2 tbsp sunflower oil
- Salt and freshly ground black pepper
- 90ml (3fl oz) red wine
- 1 fresh red chilli, deseeded and finely chopped
- 1 garlic clove, finely chopped
- ½ tsp Dijon mustard
- 2 tbsp chopped fresh flat-leaf parsley
- 1 tbsp full-fat crème fraîche
How To Make Ribeye Steak with Caramelized Shallots
- Caramelize the shallots: Melt the butter in a non-stick frying pan over medium heat. Once bubbling, add the shallots and fry for 3–4 minutes on each side until golden. Sprinkle in the sugar, stir, and let it caramelize. Pour in half the stock, bring to a boil, then cover and simmer on low heat for 10 minutes, turning and basting halfway through.
- Grill the steaks: Preheat a chargrill pan over high heat for 5–10 minutes until piping hot. Meanwhile, pat the steaks dry, brush with sunflower oil, and season with black pepper. Grill the steaks for 2–3 minutes per side for rare to medium-rare. Remove from the pan, season with salt and more pepper if needed, and let them rest.
- Make the sauce: Pour the red wine and remaining stock into the chargrill pan, scraping up any browned bits. Stir in the chilli and garlic, then simmer until reduced by half. Remove from heat and whisk in the Dijon mustard and parsley.
- Serve: Reheat the shallots and stir in the crème fraîche. Arrange three shallot halves on each plate, spooning over their sauce. Place the steaks alongside or on top, then drizzle with the wine reduction.
Recipe Tips
- Perfectly caramelized shallots: Turn and baste with stock halfway through cooking to keep them soft but intact.
- Juicy, chargrilled steaks: Press gently with a spatula while grilling but don’t move them around to get beautiful char lines.
- Use echalion shallots: Their mild, slightly sweet flavour and firm texture make them perfect for this dish. If unavailable, regular shallots will work too.
How To Store & Reheat Leftovers
In the fridge: Store leftover steak and shallots in an airtight container for up to 2 days. Reheat the steak gently in a pan over low heat or serve cold in a salad.
In the freezer: Freeze cooked steak for up to 1 month in a freezer-safe container. Defrost in the fridge overnight before reheating in a pan with a little stock or butter to keep it moist.
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