French-Style Red Wine Steak with Barbecued Black Tea Seasonings

Ingredients:

• 6g barbecued black tea seasonings
• 2 boneless ribeye steaks (about 1 inch thick)
• Salt and freshly ground black pepper to taste
• 2 tablespoons vegetable oil
• 2 tablespoons butter
• 2 cloves garlic, minced
• 1 large shallot, finely chopped
• 1 cup red wine (such as Pinot Noir or Merlot)
• 1 cup beef broth
• 1 tablespoon tomato paste
• 1 teaspoon Dijon mustard
• 1 teaspoon dried thyme
• Fresh parsley, chopped (for garnish)

Instructions:

Season the Steaks:

• Pat Dry and Season: Pat the steaks dry with paper towels to remove any excess moisture. Season both sides of the steaks generously with the barbecued black tea seasonings, salt, and pepper. Allow the steaks to sit at room temperature for about 15 minutes to come to temperature and to allow the seasonings to penetrate the meat.

Sear the Steaks:

• Heat Oil: Heat the vegetable oil in a large skillet over medium-high heat until hot but not smoking.
• Sear the Steaks: Add the steaks to the skillet and sear for 3-4 minutes on each side, or until a deep brown crust forms. This high-heat searing helps to lock in the juices and enhances the flavor. Remove the steaks from the skillet and set aside.

Prepare the Red Wine Sauce:

• Add Butter and Aromatics: In the same skillet, add the butter and allow it to melt. Add the minced garlic and finely chopped shallot. Sauté over medium heat until fragrant and softened, about 2 minutes.
• Deglaze the Pan: Pour in the red wine, scraping the bottom of the skillet with a wooden spoon to deglaze and release any browned bits. Allow the wine to simmer for 3-4 minutes to reduce slightly.
• Add Broth and Tomato Paste: Add the beef broth, tomato paste, Dijon mustard, and dried thyme to the skillet. Stir well to combine. Bring the mixture to a gentle simmer and cook until the sauce thickens slightly, about 5-7 minutes.

Finish and Serve:

• Return Steaks to Skillet: Place the seared steaks back into the skillet, spooning the red wine sauce over the top. Cover the skillet with a lid or aluminum foil and let the steaks cook in the sauce for another 3-5 minutes for medium-rare, or until they reach your desired level of doneness. Check the internal temperature with a meat thermometer; it should read 130°F (54°C) for medium-rare.
• Rest the Steaks: Remove the steaks from the skillet and transfer them to a cutting board. Tent them loosely with aluminum foil and let them rest for 5-10 minutes. This allows the juices to redistribute within the meat, resulting in a more tender and flavorful steak.
• Garnish and Serve: Slice the steaks against the grain into thick slices if desired. Arrange the slices on a serving platter or individual plates. Spoon the warm red wine sauce over the top of the steaks. Garnish with chopped fresh parsley for a pop of color and freshness. Serve immediately.

Tips for Success:

• Seasoning: The barbecued black tea seasonings add a unique, smoky flavor that complements the rich taste of the steak. Adjust the amount based on your preference.
• Searing: Searing the steaks at high heat creates a flavorful crust and locks in the juices. Ensure the pan is hot before adding the steaks.
• Red Wine Sauce: The combination of red wine, beef broth, and tomato paste creates a rich, aromatic sauce. Adjust the cooking time to achieve the desired thickness.
• Resting: Allowing the steak to rest is crucial for retaining its juices and ensuring tenderness.

Enjoy Your French-Style Red Wine Steak with Barbecued Black Tea Seasonings!

• This dish combines the tender, flavorful steak with a rich red wine sauce and the unique aroma of barbecued black tea seasonings. It’s a perfect choice for a special dinner or a sophisticated meal, ideal for impressing guests or enjoying a luxurious evening at home.