My F&W
quick save (...)

Peppered Rib-Eye Steaks with Pan-Fried Watercress

  • FAST
  1. Two 10- to 12-ounce rib-eye steaks, cut 1 inch thick
  2. 1 tablespoon coarsely ground pepper
  3. Salt
  4. 1/4 cup dry red wine
  5. 2 tablespoons unsalted butter
  6. 2 bunches watercress, stemmed
  1. Season the steaks on both sides with the pepper, lightly patting it on.
  2. Set a large cast-iron skillet over moderately high heat. Season the steaks with salt, add them to the skillet and cook until brown and crusty, about 4 minutes. Turn and cook for 4 minutes longer for medium-rare meat. Transfer the steaks to a platter. Pour off the fat from the skillet, add the wine and cook until reduced by half, about 30 seconds. Pour the sauce over the steaks.
  3. Wipe out the skillet and add the butter. Add the watercress and cook over high heat, tossing, until wilted, about 1 minute. Season with salt. Cut the steaks in half, transfer to plates and serve with the watercress.


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.