Categories: dinner, not tried

Ingredients

• 1 rib-eye steak, about 1 pound and 1 1/2 inches thick
• 2 tablespoons olive oil
• Salt, to taste
• Freshly ground pepper, to taste
• 1/3 cup Bordelaise Finishing Sauce

Directions

1. Rub the steak on both sides with the olive oil.

2. Place the steak in a shallow dish, cover with plastic wrap and let stand at room temperature for about 1 hour.

3. Set a panini pan over medium-high heat, place the press inside the pan and preheat for 5 minutes.

4. Spray the pan and the press with nonstick cooking spray.

5. Generously season the steak with salt and pepper.

6. Place the steak in the pan, cover with the press and cook for 6 minutes for medium-rare, or until done to your liking.

7. Transfer the steak to a carving board, cover loosely with aluminum foil and let rest for 5 minutes.

8. Meanwhile, pour off any oil from the pan.

9. Pour the sauce into the pan, set over medium-low heat and cook, stirring occasionally, until hot, about 3 minutes.

10. Cut the steak into thin strips, drizzle with the sauce and serve immediately.

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