Ribeye Steak with Red Wine Sauce, Blue Cheese, Pancetta, and Candied Pecans
Try this delicious ribeye steak with red wine sauce! Salty pancetta, creamy blue cheese, sweet pecans, and a rich, luxurious sauce make it irresistible!
Ingredients
- 1 tablespoon olive oil
- 2-3 ounces pancetta, diced
- 2 ribeye steaks (approximately 1 inch thick)
- garlic powder
- Salt and freshly ground black pepper to taste
- 3-4 tablespoons blue cheese
- 1/4 cup candied pecans (diced)
- 3/4 cup red wine
- 1/4 cup water
- 1/2 teaspoon salt
- 3 tablespoons butter
Directions
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Step 1
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| Add the olive oil to a heavy skillet over medium-high heat. Add pancetta and cook until brown and rendered, about 5 minutes. While the pancetta is cooking, sprinkle both sides of the steaks with salt, pepper, and garlic powder. Remove pancetta from pan using a slotted spoon. Place on a paper towel and reserve for later. |
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Step 2
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| Add the steaks to the hot pan and cook for about 4 minutes on one side (for medium-rare steaks), then flip and cook for an additional 4 minutes. Remove the steaks to a plate. Sprinkle the blue cheese onto them, then cover the plate with aluminum foil. This will slightly melt the blue cheese while the steaks rest. |
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Step 3
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| Meanwhile, drain oil from the pan, leaving approximately 1 tablespoon (make sure not to wipe the pan; you want the brown bits to stay in for flavor). Add the wine and bring to a boil; continue to boil until the wine has reduced by half, about 3 to 4 minutes. Add water, ½ teaspoon salt, and any meat juices that have collected on the plate with the steaks. Boil for an additional 3 to 4 minutes. Reduce heat to medium-low and whisk in the butter, 1 tablespoon at a time, until slightly thickened. |
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Step 4
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Transfer the steaks to two clean plates. Top with the pancetta and candied pecans. Spoon red wine sauce over the steaks. Serve any extra red wine sauce in a small bowl on the table, so people can pour it over their steaks if desired. Enjoy!
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