Special Ingredient: Ribeye Steaks with Blackberry and Red Wine Reduction

This month, our special ingredient is blackberries.  They're perfectly sweet and in season right now!  Since I don't do a ton of baking, I wanted to make a blackberry reduction, and the best thing to drizzle this over is a nice, juicy steak.

Ingredients:

2 1/2 lb. ribeye steaks, cut about 1 inch thick
2 tbs. butter
salt and pepper
1 tbs. olive oil
3 tbs. red wine
parsley for garnish

Blackberry reduction:
3/4 cup red wine
1 sprig rosemary
couple of fresh blackberries
1/4 cup blackberry jam
2 shallots, minced
2 tbs. butter
1 tbs. olive oil



To make the reduction, first sauté the scallions in the olive oil in a small sauce pan.  Once the scallions are translucent, add the wine, rosemary, and jam and bring to a low boil.  Stir to make sure the jam is well incorporated, and once the sauce is reduced by half, add the butter and the blackberries.  Turn the heat down to low, and simmer for 10 minutes.



Set the steaks on a plate and coat each side with salt and pepper.  Bring the steaks first to room temperature before cooking.  In a medium sauté pan on medium high heat, drizzle the pan with olive oil, and once the pan is quite hot, add the steak.  Since the steaks are thick, you'll need to cook them on each side for about 5 minutes for medium rare.



Try not to move the steak around while it cooks on each side- let it get a nice brown crust( as in the picture below).  Once the steaks have cooked on both sides, add the butter and red wine to the pan, tilting the pan and spooning the liquid over the steaks.  Transfer the steaks to a cutting board, and let them rest for 5 minutes before serving.



Spoon the reduction over the steaks and serve.