Ribeye Steak With Red Wine Sauce - Atkins - 5 Net Carbs - cooking recipe

Ingredients

1/4 cup olive oil
2 boneless rib eye steaks, 1 lb each, about 1/2-inch thick
2 tablespoons butter
4 garlic cloves, large, minced
1/3 cup shallot, finely chopped
1 cup red wine
1/2 cup beef broth, reduced sodium
1/2 teaspoon pepper, freshly ground
salt
Optional
tarragon
rosemary

Preparation

Note: If you have access to fresh herbs, add some chopped tarragon or rosemary to the sauce (optional).
Heat 2 tbsp oil in large heavy skillet over med-high heat, until hot, but not smoking.
Lower heat to med, add one steak and cook for 6 min each side for medium.
Remove the steak from skillet and keep warm. Repeat with remaining 2 tbsp oil and second steak.
Add butter to skillet and heat until the foam subsides.
Add garlic and shallots, cook, stirring for about 5 min, until shallots are transparent.
Add the wine, broth, pepper, and salt, and bring to a boil, scraping up any browned bits from the bottom of the pan. Lower the heat and simmer for 3 minute.
Slice steaks into thin strips and top with the wine sauce.
Serve immediately.