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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

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
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
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.

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