Ribeye steak with wine sauce

T

I'm afraid I returned the cookbook from which I took this recipe, so I'm going to try and remember the ingredients and instructions.
The meat was easy, salt pepper and then dry sear in a pan - keep them far enough apart that they aren't cooked with steam, because that will destroy the crunchy outside.

The sauce is a red wine reductions, which basically means you combine ingredients with 1/2 cup of red wine and simmer until it is reduced to 2 tablespoons. This recipe used diced carrots and mushrooms and parsley. You also include all the browned bits scraped up from the bottom of the pan after searing your steaks.
Note: When buying wine, make sure you have a cork screw! I had everything ready, the steak almost done, and it was time to add the wine, when I unwrapped it and discovered it was a submerged cork! My neighbors weren't home, and so I waited for Dave. He succeeded in breaking the cork half way down the neck. Then we Youtubed it. This is what we learned: wrap a towel around the base of the bottle, then gently hit it again a tree and watch as the cork slowly works its way out. It was amazing! It only took about 3 minutes, but I wonder what our neighbors thought seeing us out in the snow - baby too - pounding a bottle against a tree!