Springdell Rib Steak with Shallot and Parsley Pan Sauce

This is a yummy weeknight dinner that I think will spoil you.  It takes a little forethought, but does not take a lot of time to make.  Take your steak out of the freezer and put it in a in the fridge a day or two in advance.

The Springdell Rib steak is basically a Delmonico with a little extra meat, fat and rib bone. This makes it the ideal candidate for making a savory pan sauce. I used parsley, but rosemary could be added, or experiment with other herbs as you see fit! Simple sides such sweet potato carrot mash or sautéed spinach make great accompaniments! I’ll include some tips about that dinner below. Mushroom wild rice would be a nice addition, too!

Some quick details, let the thawed and seasoned (salt/pepper/Herd Nerd SPICE) steak rest at room temp for 30 minutes before cooking. Medium heat for your pan, toss in some butter, sear on one side until we’ll crusted (5-7 minutes). Turn and cook another 5-7 depending on how you like it. Remove from the pan and tent with aluminum foil. Add 1/4 cup minced shallot to the pan, 2 tbsp each butter and red wine vinegar. Simmer for a couple of minutes, add 2 tbsp chopped parsley,and simmer for a minute. Taste and adjust accordingly. (A dash of Worcestershire if not too salty, a splash of red wine if too salty, make it yours.) Pour over your steak and enjoy!

Quick tips for a weeknight dinner:  Put your thawed steak on the counter as soon as you walk in the door from work and prep ingredients/unwind while it rests. Pop your sweet potato and carrots in the pressure cooker for a quick one-button prep. While the steak is tented, wilt your spinach, prep your sauce and mash your carrots and sweet potato. Bam! (Oh wait, that’s Emeril’s thing…) Zow!!!!

About Jess

Jess Anderson is the creator of CSA|365 and is passionate about the local food movement. A long time member of Springdell and a busy mother of two, Jess loves keeping her family fed by honest local food.