October 27th, 2007

Diavola Ribeyes

Peter Halferty
Corpus Christi, TX

Diavola Ribeyes

1 tablespoon olive oil
4 each Kansas City Steak Company 9.5 ounce Garlic-Herb Ribeye Steaks
Salt/Pepper to taste
1/2 cup dry marsala wine
1/2 cup dry red wine
1 1/2 teaspoons minced garlic
1 teaspoon fennel seed
1 tablespoon tomato paste diluted in 1 tablespoon water
1 teaspoon crushed red pepper flakes, or to taste
2 tablespoons minced chives or broad-leaf parsley

If a grill is used, rub steaks with olive oil.  If a skillet is used, use a ribbed cast iron skillet and heat the oil over high heat.  Grill or saute steaks over medium-high heat, to desired doneness (we like our steaks rare)….Season Steaks as needed, after cooking.  Meanwhile, in the skillet (or if skillet not used get a sillet and heat 1 teaspoon Olive oil in it over medium-high heat).  Add the liquids to the pan and reduce the liquid slightly.  Add the garlic, fennel seed, diluted tomato paste and pepper flakes.  Cook and stir until the sauce is thick and syrupy, about 1 minute.  Add the steaks just long enough to coat with the sauce.  Transfer to warm plates and spoon the remaining sauce over each of the steaks.  Serve hot…garnished with herbs..

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