Marry Me Steak
By Emily Carter
Ingredients
Steak:
- 2 ribeyes 1–1¼ inch thick ·
- 1½ tsp salt ·
- 1 tsp pepper ·
- ½ tsp garlic powder ·
- ½ tsp smoked paprika ·
- 1 tsp oil
Sauce:
- 2 tbsp sun-dried tomato jar oil ·
- 4 garlic cloves minced ·
- 1 tbsp double-concentrated tomato paste ·
- ⅓ cup 55g sun-dried tomatoes chopped ·
- ½ cup 120ml red wine or beef broth to deglaze ·
- ¾ cup 180ml low-sodium beef broth ·
- 1 cup 240ml heavy cream 36%+ ·
- ½ cup 50g block Parmesan off heat ·
- 2 handfuls spinach ·
- ¼ tsp red pepper flakes ·
- ½ tsp Italian seasoning ·
- ¼ cup fresh basil off heat
Instructions
- Remove steaks from the fridge 30 min before. Pat dry. Rub with oil. Season both sides generously. Press firmly.
- Heat the cast iron over high heat until smoking. Sear steaks 3–4 min without moving. Flip once. Sear 2–3 min until 125°F / 52°C. Transfer to plate.
- Tent with foil. Rest 5 minutes.
- Reduce to medium-high. Add tomato oil to the fond. Garlic 60 sec. Tomato paste 90 sec until brick red. Sun-dried tomatoes 30 sec.
- Deglaze with wine or broth, scrape the pan bottom. Reduce by 90 sec. Add beef broth, reduce for 2 min. Reduce to medium-low. Cream + seasonings simmer gently for 3 min. Spinach wilt 60 sec.
- Off heat Parmesan in 3 stages, stirring fully between each.
- Slice the steak against the grain. Return to the pan. Spoon sauce over. Rest 2 min in the sauce. Basil off heat. Serve immediately.
Notes
Steak overcooked: Did not account for carryover. Pull at 125°F, sauce adds 5–7°F. Sauce too thin: Simmer 2 extra minutes before cream. Ensure 36%+ cream. Grainy Parmesan: Pre-shredded, used or added to simmering sauce. Always block Parmesan, always off heat. No cast iron: Use the heaviest stainless skillet available; nonstick cannot handle the heat needed for a proper steak sear.