Galatoire's Bistro: Pan-seared rib eye
BATON ROUGE - Executive chef of Galatoire's Bistro, Kelley McCann, visited the set of News 2 at 4 Wednesday and left the kitchen smelling great with his recipe for pan-seared rib-eye steak.
1 Tbs. extra-virgin olive oil
1 medium onion, cut into medium dice (to yield about 1-1/2 cups)
2 tsp. granulated sugar
1 Tbs. balsamic vinegar
1 pint grape tomatoes, halved
1/4 cup thinly sliced fresh basil leaves
Kosher salt and freshly ground black pepper
2 Tbs. unsalted butter
4 boneless rib-eye steaks, 3/4 to 1 inch thick (6 to 8 oz. Each)
Heat the oil in a 12-inch skillet over medium-high heat until hot; add the onion and sugar. Cook the onion, stirring occasionally, until it begins to soften but not brown, 4 to 5 min. Add the vinegar and cook until the onions are soft, 2 to 3 min. Add the tomatoes and cook, stirring, until they just begin to soften, 1 to 2 min. Remove the skillet from the heat, stir in the basil, and season the mixture to taste with salt and pepper. Transfer the mixture to a bowl and keep warm.
Season the steaks generously on both sides with salt and pepper. Wipe out the skillet and melt the butter in the skillet over high heat. Cook two of the steaks until nicely browned on both sides and cooked to your liking, about 3 min. per side for medium rare. Transfer the steaks to plates or a platter and keep warm while you cook the remaining two steaks. Serve the steaks topped with the onion and tomato salsa.
Serve alongside a Pea, Butter Lettuce & Herb Salad.
To learn more about Galatoire's Bistro in Baton Rouge, check out the menu available at www.galatoiresbistro.com.
Desktop NewsClick to open Continuous News in a sidebar that updates in real-time.
LSU freshman with cancer flips coin at Saturday's game
LSU Parade Ground appears empty amid temporary tailgate restrictions
Greek Life imposes new tailgating guidelines in wake of student death
Video of Baker High fight sparks outrage among parents
LeBlanc's Boudin a total loss after fire