Rib Steaks With Butter Sauce
For 4 servings: 4 tsp. cornstarch 1 tbsp. butter 1 clove garlic, minced or pressed 1 green onion, minced 2 tbsp. red wine vinegar 1/2 c. beef broth 1/2 c. butter, cut up Chopped parsley for garnish.[ad#ad-1]
TIPS: Buy the first cut of chuck steaks or roasts when on sale. Cut out the rib steak, wrap and freeze. When you have sufficient on hand for a company meal, thaw the steaks and prepare them this way.
For 2 servings, half of the ingredients.
For 8 servings, double the ingredients.
1. Rub each side of the steaks with 1/2 teaspoon cornstarch.
2. Heat butter in wide, heavy pan. Add garlic. Cook 1/2 minute.
3. Add the steaks, cooking on high heat. Saute until steaks are done to your liking, 4 to 5 minutes on both sides for rare, up to 10 minutes for well done.
4. Remove steaks onto heated platter or plates.
5. Add onion to pan. Cook over high heat. Add the vinegar and beef broth. Bring to boiling.
6. Add butter, piece by piece, whisking until sauce is smooth and well blended, about 3 minutes. It should bubble as it cooks.
7. Pour sauce over steaks. Serve immediately, garnished with parsley.
Good served with broiled tomatoes, baked or sauteed potatoes, hot bread, fruit for dessert.