Rib Eye Steaks, Diane style

Rib Eye Steaks, Diane style

Recipe by:

Chef Skip Laskody with Harris Teeter


2 1/2 lbs. Rib Eye Steaks

2 tbl. shallots, minced

1/4 tsp. ground pepper

1 tbl. fresh parsley, minced

2 tsp. Worcestershire sauce

2 tbl. Bold Olive Oil

2 tbl. cognac

1 kosher salt

1 tsp. fresh chives, minced

2 tbl. steak sauce

Heat olive oil in a large skillet over medium heat, add shallots and cook briefly then move them to the outside of the skillet and add steaks. Brown steaks on both sides for 3-4 minutes each, add cognac and flame to burn off the alcohol. Remove steaks and add remaining ingredients to heat and pour over steaks just before serving.