Recipe information
Total Time
25 minutes
Yield
2 Servings
Ingredients
2
tablespoons chopped fresh oregano
2
teaspoons ground cumin
2
teaspoons Hungarian sweet paprika
2
3/4-inch-thick rib-eye steaks
1
tablespoon olive oil
3
/4 cup beef broth
2
teaspoons Sherry wine vinegar
2
teaspoons honey
2
tablespoons chilled butter
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Preparation
Step 1
Mix oregano, cumin, and paprika in small bowl. Sprinkle steaks with salt and pepper, then sprinkle each side of each steak with generous 1 teaspoon spice mixture, pressing to adhere.
Step 2
Heat oil in large nonstick skillet over medium-high heat. Add steaks and cook to desired doneness, about 5 minutes per side for medium-rare. Transfer to platter. Combine broth, vinegar, honey, and remaining spice mixture in same skillet; boil until sauce is slightly reduced, about 3 minutes. Remove from heat; whisk in butter. Season sauce with salt and pepper. Pour sauce over steaks and serve.