Ingredients:
2 Rib-Eye Steaks
1 Tbsp. Garlic with Rosemary Oil
4 Tbsp. Zesty Garlic Seasoning
1 tsp. chopped fresh parsley
Ingredients for Demi-glaze
4 oz. Red wine
2 Tbsp. Butter
4 oz. Beef Stock
Directions:
Two hours before cooking, rub both sides with olive oil.
Rub the Zesty Garlic Seasoning into the steak. Push it in between seams of fat and meat. Allow to marinate for 1 hour.
Heat up a cast iron skillet.
When hot, add 1tps. of Garlic with Rosemary Oil.
Add steaks and cook for 1 to 2 minutes on 1 side until caramelized (do not turn the steak during caramelizing process)
Finish the other side of the steak on a hot grill to your desired degree of doneness.
Remove from the grill and let rest for 3 to 5 minutes.
For the sauce:
Deglaze skillet by adding 4 oz. of Red Wine and 4 oz. beef stock to the iron skillet used to caramelize the steak on medium heat.
Stir the pan to pick up all of the goodies left in the pan.
Reduce liquid by half.
Whisk in 2 oz. of butter 1 oz. at a time.
Remove sauce from the heat and stir in 1 tsp chopped fresh parsley.
Pour sauce over meat and serve.