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Pan-Seared Garlic Rib-Eye Steak
The Washington Post Wine Club Pan-Seared Garlic Rib-Eye Steak

Pan-Seared Garlic Rib-Eye Steak

Type
Beef
Category
Fast
A small amount of flambéed bourbon and a little sugar gives the savory sauce for this pan-seared steak a slightly sweet, caramelized flavor that’s fantastic with rich red wines.
Wine Pairing
Wine Pairing
Ingredients:
1 1⁄2 tsp. canola oil
2 cloves garlic
One 1-inch-thick boneless rib-eye (8 to 10 oz.)
1⁄4 tsp. smoked paprika (pimenton; may substitute hot Hungarian paprika)
Kosher salt
Freshly ground black pepper
1⁄4 cup water
2 tsp. low-sodium soy sauce
2 Tbs. bourbon
Pinch sugar
Directions:
Line a small plate with paper towels.

Heat the oil in a medium cast-iron skillet over medium-high heat.

Meanwhile, mince the garlic. Once the oil shimmers, add the garlic and cook, stirring, for about 1 minute, until the garlic becomes golden brown but does not burn. Use a slotted spoon to transfer the garlic to the lined plate. Leave the skillet over medium-high heat while you season the steak on both sides with the smoked paprika and with salt and pepper to taste.

Place the steak in the skillet and sear until nicely browned on both sides; this should take a total of 8 to 10 minutes for medium-rare. Transfer to a plate to rest while you make the sauce. Leave the skillet over medium-high heat.

Carefully add the water and soy sauce to the skillet, using a wooden spatula to dislodge any crusty bits from the pan. Cook for about 1 minute; the liquid should reduce by half. Turn off the heat.

Stir in the bourbon and sugar; use a long lighter or match to ignite the sauce, then allow the flame to subside and burn out; this should take less than half a minute.

Transfer the steak to a cutting board; cut into thick slices and divide between individual plates. Spoon the sauce over each portion, then sprinkle with the garlic. Serve warm.

Adapted from “The Adobo Road Cookbook: A Filipino Food Journey—From Food Blog, to Food Truck, and Beyond,” by Marvin Gapultos (Tuttle, 2013). Tested by Bonnie S. Benwick.

©2016 The Washington Post and ©2016 Global Wine Company, Inc, San Rafael, CA. The Washington Post, where local law allows, has chosen Global Wine Company and its panel of experts to select the wines and operate the clubs on our behalf. In other jurisdictions, premium local retailers have been selected to provide such services.The Washington Post Wine Club is operated independently of The Washington Post’s newsroom. State laws prohibits the offer of free goods in conjunction with the sale of alcoholic beverages. The cost of all items in an offer is included in the advertised price. All wine sales are made by a licensed retailer in compliance with state laws and the licensed retailer assures all involved that it fully complies with all states’ laws applicable to it. Global Wine Co Logo All credit card payments will be facilitated by Global Wine Company, Inc., located at 1401 Los Gamos Dr. #230, San Rafael, CA 94903. Due to state laws, wine can be purchased only by adults 21 years and older. See shipping policy for states served.