Peppered Rib-Eyes with Watercress
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- 2 10- 12-ounce rib-eye steaks, about 1-inch thick
- 1 tablespoon(s) black pepper coarsely ground
- 2 tablespoon(s) butter
- 2 bunch(es) watercress stemmed
- Season steaks on both sides with pepper, lightly patting it on. Place a large cast-iron skillet over medium-high heat (I used medium-low and preheated the pan while I prepared the recipes). Season steaks to taste with salt, then place in dry skillet. Sear steaks without moving them until they are brown and crusty, about 4 minutes per side for medium-rare.
- Pour off fat and add wine to skillet. Cook over low heat (I left heat at medium-low) until wine is reduced by half, about 30 seconds. Pour wine reduction over steaks.
- Wipe out skillet and return to medium-low heat. Melt butter in skillet and add watercress. Toss until wilted, about 1 minute. Season with salt and pepper.
- To serve, cut steaks in half. Place a portion on each of four plates accompanied by a serving of watercress.
- Adapted by the NYT from "Fast: Over 150 Quick, Delicious Recipes in 30 Minutes or Less"
This recipe is a personal recipe added by jacmcginty and has not been tested or endorsed by MyRecipes.
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