Seared Rib Eye in White Wine Reduction, Horseradish Mustard and Braised Greens
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon dried, crushed thyme
- 2 tablespoons unsalted butter
- 1 rib eye steak, or two depending on your appetite
- white wine
- 1 tablespoon pure, minced horseradish
- 1 tablespoon Dijon mustard
- 1 tablespoon plain yogurt
- 2–3 tablespoons olive oil
- 3–4 cloves garlic, coarsely chopped
- 1 inch ginger root, minced or coarsely chopped
- 1 bunch winter greens, rinsed and coarsely chopped
- 1/3 cup white wine
- sea salt
- freshly ground black pepper
- Preheat the oven to 350. Mix the seasonings in a small bowl. Rinse the steak and pat dry with paper towel. Rub the steak with the seasonings, coating both sides generously. In a cast iron skillet or a frying pan that can be put in the oven, heat the butter. When the butter is melted, sear the steak. Using tongs or a fork, turn the steak until each side is browned and sizzling in its juices. When there are no more raw surfaces, transfer the skillet to the oven. Cook for about 7 minutes. Remove, flip over, and return to the oven for another 10 minutes. If you prefer your steak rare, cook for less time. If you prefer it well done, cook for more. Check by slicing through part of the middle to check the color. When satisfied, remove to another plate and cover to keep warm.
- Add the wine to the skillet and over low heat reduce the juices in the pan. Simmer until the wine is thick and dark brown. Transfer to a small dish. When serving drizzle over the steak lavishly.
- Horseradish Mustard:
- Mix together in a small dish and serve with a dollop on the steak or on the side to suit your fancy. Adjust the quantity of mustard and horseradish for more spicy or more mustardy.
- Wipe the same skillet or pan with a paper towel, or give it a quick rinse. Dry and heat the olive oil. Saute the garlic. When it begins to turn golden, add the ginger, greens, wine, salt and pepper. Stir quickly and cover with a lid until greens are wilted. Stir and cover for five more minutes. The longer you cook them, the less chewy they become (but you also cook out some of those powerful nutrients). Remove and dress with a spritz of lemon juice if you like.