Pan-Fried Ribeye Steaks with a Caper, Brandy, Cream Sauce
This Ribeye with Caper Brandy Sauce is luxurious yet simple: golden-seared ribeye steaks basted with butter, rosemary, and thyme, finished with a silky caper-studded brandy cream sauce. Perfect for...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.ameliaisnotachef.com.
Cooking tools:
- Skillet
- Stove
- Tongs
- Cutting board
- Chef's knife
- Measuring spoon
- Mixing bowl
- Spoon
- Plate
- Aluminum foil
- Paper towel
- Serving platter
- Saucepan
- Whisk
- Measuring cup
- Kitchen towel
Ingredients
- 2 ribeye steaks
- 2 tablespoons olive oil
- 4 tablespoons butter, divided (2 for basting, 2 for the sauce)
- 1 shallot, finely diced
- 1 garlic clove, minced
- 3 tablespoons capers, drained
- 1 cup beef stock
- ⅓ cup brandy
- ½ cup heavy cream
- 2–3 sprigs fresh rosemary
- 2–3 sprigs fresh thyme
- Salt
- freshly ground black pepper
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