Seared Rib-Eye with Olive Demi-Glace
A Demi-glace (or demi-glaze) is a brown sauce that is rich, concentrated and deeply flavorful. It is traditionally served with red meats.
Olives bring the flavor to this dish to a whole new level. The only difference between green olives and black olives is ripeness. Unripe olives are green, whereas fully ripe olives are black (green olives must be soaked in a lye solution before brining–this preserves their color, whereas ripe black olives can proceed straight to bribing). Spanish olives are called for in this recipe, however it is really up to your personal preference.
Here are the different types of olives available for you to choose from:
- Manzanilla: Spanish green olive, lightly lye-cured then packed in salt and lactic acid brine
- Picholine: French green olive, salt-brine cured
- Kalamata: Greek black olive, harvested fully ripe, almond-shaped, brine-cured
- Niçoise: French black olive, harvested fully ripe, small in size
- Liguria: Italian black olive, salt-brine cured
- Ponentine: Italian black olive, salt-brine cured, packed in vinegar
- Gaeta: Italian black olive, dry-salt cured, then rubbed with oil, wrinkly in appearance
- Lugano: Italian black olive, very salty
- Sevillano: Californian, salt-brine cured, preserved with lactic acid
Seared Rib-Eye with Olive Demi-Glace
A Demi-glace is a brown sauce that is rich, concentrated and deeply flavorful-perfect over a grilled steak.
Ingredients
- 2 rib-eye steaks
- 3 Tbsp olive oil
- 2 shallots finely diced
- 1 clove garlic minced
- ½ cup GF beef broth
- 2 Tbsp GF Worcestershire sauce
- 2 Tbsp sherry vinegar
- 2 Tbsp butter or margarine cold and cubed
- ¼ cup Spanish olives sliced
- 1 Tbsp fresh chives finely diced
- Fresh pepper
Instructions
- Pat dry the steaks with a paper towel, rub each side with a bit of oil, and sprinkle with salt and pepper, then place in a hot cast iron skillet. Add an additional 2 Tbsp of oil to skillet, and cook according to your preference. Once done, set aside while you make sauce.
- Reduce heat to medium and add shallots and garlic (add a bit more oil if needed). Sauté until golden, then add broth, Worcestershire, vinegar and bring to a boil. Cook until reduced by half, then whisk in butter, stirring until thickened. Add olives and heat.
- To serve, over each steak pour sauce, then sprinkle with fresh chives and some pepper.
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