Rib eye steak with demiglas sauce

Wash the meat, dry it with a paper towel. Cut the meat into steaks about 2.5-3 cm thick, season each steak with salt and pepper.

To the frying pan (an important point is that it is better to take a cast-iron or steel frying pan, but in no case Teflon!) put a piece of butter, then add vegetable oil. Wait until the pan is well warmed up. Put the steaks in the oil (not tightly!).

Fry the meat on high heat for about 5 minutes (while the meat is frying, you can not move it from place to place, because until a crust has formed from below, it is tightly attached to the pan, and if you persistently try to tear it off, one of the most valuable components of the steak will be damaged - its ruddy crust).

Then turn the steaks to the other side and fry on the same heat for another 5 minutes. Make sure that no juice is released from the meat: if this happens, increase the heating even more (we need the juice inside, we can't lose it).

The finished steaks bleed a little inside (it's not visible from the outside, but if you cut it, it's obvious), so if you don't like to eat with blood, cover the meat with foil and immediately send it to the oven, preheated to 120 degrees, for 10-15 minutes. There the meat will reach full readiness.

After the cooking process is complete, let the steaks "rest".

In the meantime, you can prepare the sauce:
- cut the onion as small as possible;
- in the frying pan in which the meat was fried, put a part (about 20 grams) of butter and onion, which fry for 1-2 minutes;
- pour in the wine, add Demiglas, scrape off the sides of the frying pan all the toasting that remains after the meat: let it dissolve in the sauce and complement its taste;
- boil the sauce over medium heat until it becomes thicker (reduced in volume to about 100 ml);
- take a look at the steaks - a puddle of juice should form under them, which should be added to the sauce;
- add salt and pepper to the sauce to taste and boil it over high heat until very thick consistency for about 3-4 minutes;
- at the end of cooking, add the remaining piece of butter - it will add shine to the sauce;
- strain the whole mass through a fine sieve.

That's it, you can serve the dish. Pour aromatic sauce over steaks when serving and add any side dish (you can just use herbs and fresh vegetables).

It turns out very nice and appetizing!

Help yourself to health!