Cajun Ribeye Burgundy
This recipe was the winning entry in the 1997 Texas Beef Cookoff.
Prep: 10 minutes
Cook: 20 minutes
Servings: Serve 4
4 beef rib eye steaks (6-ounces) cut 1-inch thick
3 Tbsp. Cajun spice mix
1 Tbsp. olive oil
2 Tbsp. fresh oregano, chopped fine
1 Tbsp. fresh thyme, chopped fine
1 Tbsp. fresh rosemary, chopped fine
1 tsp. garlic, minced
1 cup Burgundy wine
-- salt and pepper to taste
Rub steaks on both sides with Cajun spice mix, adding salt and pepper to taste.
In a heavy skillet, preheated over high heat, quickly brown the steaks 2 minutes
on each side. Remove steaks to platter.
Reduce heat to medium and add oil. Saute herbs and garlic in oil until fragrant
and slightly brown.
Reduce heat to low and add Burgundy. When wine starts to bubble, return steaks
to skillet. Reduce heat to a simmer. Cover and cook for 5 minutes.
Remove steaks to platter and keep warm. Boil liquid until reduced by half. Spoon
sauce over steaks and serve.
If fresh herbs are unavailable you may
substitute dried as follows: 1 Tbsp. dried oregano leaves, 2 tsp. dried thyme
leaves, 2 tsp. dried rosemary (chopped fine).
Top loin strips (NY Strip) can be substituted for the ribeye steaks.