Ingredients:
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2 ribeye steaks
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2 tbsp olive oil
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1/2 cup red wine
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1 tbsp fresh rosemary, chopped
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Peppercorn Sea Salt for seasoning
Instructions:
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Preheat Grill or Skillet: Set to medium-high heat.
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Season the Steaks: Rub steaks with olive oil and generously season with Peppercorn Sea Salt and chopped rosemary.
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Cook the Steaks: Grill for 5-7 minutes per side for medium-rare or to your preferred doneness.
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Rest the Steaks: Remove from heat and let rest for a few minutes to allow juices to redistribute.
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Prepare the Red Wine Reduction: In the same pan, add red wine and simmer, stirring occasionally, until it reduces and thickens into a sauce.
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Serve: Drizzle the red wine reduction over the steak and garnish with additional Peppercorn Sea Salt for an extra burst of flavor.
Why Peppercorn Sea Salt?
Peppercorn Sea Salt brings out the steak’s natural umami flavors while adding a bold, peppery depth that complements the richness of the meat.
Serving Tip:
Pair this dish with roasted garlic mashed potatoes and sautéed greens for a restaurant-quality meal at home.
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