What a great combination! This delicious seared steak is just perfect when topped with a sweet and savory blackberry olive coulis. Our friends from HEB Cooking Connection shared this recipe.
For a wine pairing, try a Michel Torino Cuma Malbec. Cheers!
Steak Preparation
Prepare grill to medium high heat. (You can also broil, pan sear or use a grill top on your stove to prepare this same recipe.) Also heat oven to 400, as you will need to finish these thick-cut steaks in the oven. Rub oil on both sides of steak, followed by the Adams Reserve seasoning. Cook steaks 5-7 minutes on each side or until nicely seared. Remove seared steak to an oven safe skillet and finish cooking in the oven until the internal temperature reaches 130-135. Remove steak from the oven and let rest covered loosely with foil for 5-10 minutes. Serve warm topped with Blackberry Olive Coulis if desired.
Blackberry Olive Coulis Preparation
In a small sauce pan melt butter over medium heat and saute shallots until translucent and soft, about 4-6 minutes. Add jam, Chicken broth, soy sauce, wine, olives and half of black berries and warm sauce through about 2-3 minutes. Adjust seasoning with salt & pepper. Pour over cooked steaks and garnish with reserved blackberries.
Ingredients
Steaks
- 2-pound “Cowboy Cut” Ribeye Steak (thick cut, bone in)
- 2 tablespoons Ottavio Grapeseed oil
- 1 tablespoon Adams Reserve Rib Roast & Steak Seasoning
Blackberry Olive Coulis
- 2 tablespoons butter
- 1/3 cup shallot, finely chopped
- 1/4 cup seedless Blackberry jelly or jam
- 1/4 cup Central Market Organic Chicken Broth
- 1 teaspoon soy sauce
- 1 tablespoon malbec wine
- 1/4 cup green olives, finely chopped
- 20 Blackberries, divided use
- Salt & Pepper, to taste