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Sliced ribeye steak on a platter with roasted tomatoes and borderalaise sauce

Seared Ribeye with Blistered Tomatoes and Bordelaise Sauce

Course: Entree
Cuisine: American / French
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Servings: 4 peoplee
Calories: 346kcal
Author: Kris Longwell
This Seared Ribeye with Blistered Tomatoes and Bordelaise Sauce is a stunning dish that is without doubt sure to please. The steak matches perfectly with the deeply flavorful roasted tomatoes and succulent bordelaise sauce.  A truly special dish. 
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Ingredients

  • 2 10 oz ribeye steaks about ¾-inch thick

FOR THE BLISTERED TOMATOES

FOR THE BORDELAISE SAUCE

  • 1 tablespoon unsalted butter
  • 1 large shallot chopped
  • 1 ¼ cups robust red wine Burgundy, Cabernet or Zinfandel
  • 1 fresh thyme sprig
  • 2 fresh bay leaves or 1 dried
  • ½ cup purchase demi-glace veal or beef
  • ¼ to ½ cup beef stock as needed
  • Kosher salt and freshly ground black pepper to taste

Instructions

  • Liberally salt and pepper the steaks all over

PREPARE THE BLISTERED TOMATOES

  • Turn broiler on high.
  • Meanwhile, heat the oil in a large oven-safe skillet, preferably cast iron, over medium-high heat.
  • Add the tomatoes, thyme and a healthy pinch each of salt and pepper to the skillet.
  • Cook, stirring occasionally with a wooden spoon, until tomatoes have become soft and starting to release some of their liquid, approximately 12 minutes.
  • Carefully place the tomatoes in the skillet under the broiler until lightly charred on top, 2 to 4 minutes. Watch closely, as broilers vary. 
  • Sprinkle the blistered tomatoes with the chopped basil.

PREPARE THE BORDELAISE SAUCE

  • Meanwhile, heat the butter in a medium saucepan over medium-low heat.
  • Add the shallots and cook until translucent, about 4 to 5 minutes.
  • Add the wine, thyme and bay leaves and raise the heat to medium-high. Let simmer until reduced by half, about 10 minutes.
  • Remove and discard the herbs and strain the sauce.
  • Return sauce to the pan and stir in the demi-glace and ¼ teaspoon each of salt and pepper. Cook for 3 to 4 minutes, stirring often. 
  • Add the beef stock one tablespoon at a time until the consistency is smooth and slightly syrupy. Turn off heat, cover, and set aside.

COOK THE STEAKS AND PLATE THE DISH

  • Either heat grill to medium-high heat, or heat a large cast iron skillet over medium-high heat.
  • Grill, or sear, the steaks for about 3 to 4 minutes, per side, for medium-rare, 140°F-150°F.
  • Let steaks rest for 10 minutes. Meanwhile, gently warm the bordelaise sauce over medium-low heat. 
  • Slice steaks against the grain and place on warmed plates.
  • Spoon blistered tomatoes over the sliced steaks and drizzle sauce over the top.
  • Serve at once, passing sauce at the table.

Nutrition

Calories: 346kcal