Ingredients
4 rib eye steaks (about 1 ½ to 2 pounds)
Kosher salt
Freshly ground black pepper
2 tablespoon canola oil
2 shallots, finely chopped
1 (14.5-ounce) can beef broth
1 tablespoon Worcestershire sauce
1 tablespoon brown gravy mix
1/4 cup grated dark chocolate
2 tablespoons cold butter, cut into cubes
2 tablespoons fresh parsley, chopped, for garnish
Directions
Let the steaks sit out for 30 minutes before cooking to come to room temperature. Heat canola oil in a cast iron skillet over medium high heat. Season the steaks with salt and pepper. Place them in the hot pan. Cook for about 3 minutes per side for medium rare. Remove the steaks from the pan, cover them loosely with foil, and let them rest for 5 minutes before slicing while you make the sauce.
Turn the temperate on the skillet down to medium. Add the shallots and cook until they soften a bit, about 2 minutes. Pour in the broth and Worcestershire sauce and bring it up to a simmer. While broth comes to a simmer, add the gravy mix to a small bowl and mix with 2 tablespoons water. Add to the broth, stir and let simmer until thickened. Stir in the chocolate and cold butter to thicken the sauce. Taste and adjust the seasoning with salt and pepper.
Place the steaks onto a serving platter, pour sauce over top or serve on the side and garnish with parsley. Serve with sautéed mushrooms and onions (recipe to follow)
