Tuscan-Style Rib-Eye Steak

Created by Executive Chef Michael Johnston, CEC, CDM, CFPP
Classic Residence by Hyatt in Reno
Serves 4

• 4 steaks—8- to 12-oz. rib-eyes
• 1/2 cup olive oil
• 1/4 cup balsamic vinegar
• 1/2 cup brown sugar
• 1/2 cup burgundy or any hearty red wine 
• 1/4 cup low-sodium beef broth
• 3 tablespoons granulated garlic
• 3 tablespoons oregano
• 2 teaspoons dry black pepper
• 2 teaspoons dry basil
• 2 teaspoons dry thyme
• 2 tablespoons olive oil

1. To prepare marinade, combine all ingredients except 3 Tablespoons of olive oil.
2. Place steaks and marinade in a Ziploc bag.
3. Marinate at least 4 hours under refrigeration (the longer, the better). 
4. Just before cooking, remove steaks from marinade and pat dry.
5. Save marinade for sauce.
6. Place just enough, about 3 Tablespoons, olive oil to coat the bottom of a heavy cast-iron skillet (a good frying pan will do).
7. When pan starts to smoke, place two steaks in the pan and cover with a lid.
8.  Turn the heat down to medium high and cook until the natural juices start to come through the steaks.
9. Turn over and cook to desired doneness.
10. Remove steaks.
11. Wipe out pan with a paper towel.
12. Re-oil and repeat cooking with other two steaks.
13. Add remaining marinade to skillet and cook uncovered on medium heat until it reduces to a syrup consistency.
14. This make a great dipping sauce for the steak.