Bone-in Rib-Eye Cowboy Steak with Guinness Reduction
by Itta Bena Chef Kevin Quinnell
1 bone in rib eye (preferably large 12 to 16 oz)
1 tablespoon olive oil
1 medium shallot (chopped)
1 clove garlic (minced)
1 tablespoon tomato paste
1/2 cup guinness beer
1/2 cup beef stock
1 tablespoon worcestershire sauce
4 tablespoons butter
Fresh cracked black pepper
Step 1: Preheat over to 350 degrees.
Step 2: Cover the bottom of a large cast iron skillet with oil and set over medium high heat.
Step 3: Season steak on both sides with salt and pepper.
Step 4: Once skillet is hot, sear steak on both sides until browned, about
2 minutes per side.
Step 5: Collect the drippings from pan and set aside.
Step 6: Leave the steak in the skillet and place in the oven.
Step 7: Cook for 8 to 12 minutes for a medium rare to medium steak.
Step 8: In another pan, heat the steak drippings over medium high heat, and add the shallots and garlic.
Step 9: Sauté for 1 or 2 minutes or until translucent.
Step 10: Add the tomato paste and cook another minute or so.
Step 11: Pour in the Guinness and allow to reduce by half, about 2 or 3 minutes.
Step 12: Then add worcestershire and beef stock, and again reduce by half, an additional 2 to 3 minutes.
Step 13: Once sauce is thick, remover from heat and stir in butter.
Step 14: Stir sauce continuously until butter has melted and incorporated.
Step 15: Fine tune flavor with additional salt and pepper if necessary.
Step 16: Enjoy!
Itta Bena Restaurant
143 Beale Street (above BB King’s on the corner of Beale & Second Ave.)