Seared Rib Eye Steak with Fried Potatoes and Beurre Rouge Pan Sauce Four 10 oz rib eye steaks 2 tbsp dried crushed rosemary 4 tbsp vegetable oil (divided) 3 shallots, sliced thin 2 cups chianti wine 1 lb cold butter 4 tbsp duck fat 1 lb fingerling potatoes, halved lengthwise Salt and pepper to taste Preheat large skillet over medium heat. Season both sides of the steak with the rosemary, salt, and pepper. Then set aside and let sit for 30 minutes at room temperature. Heat 2 tbsp oil in the preheated pan, then add two of the steaks. Sear for 8 minutes per side, then remove from the pan and place on a plate to rest. Then repeat with the remaining oil and steaks. (Note: tent a piece of tinfoil over the plate to keep the steaks warm.) In a separate saute pan set over medium-high heat, melt the duck fat, then add the potatoes, cut side down. Cook for 5-6 minutes, then flip over and cook another 3-4 minutes or until the potatoes are fork-tender. Then remove from heat and set aside. Add the shallots to the pan the steaks were cooked in and saute for 3 minutes. Add the wine and reduce by 75%. Then turn off the heat and whisk in the butter, 1 tbsp at a time. Taste and season with salt and pepper as needed. Once the steak has rested, slice and serve with the potatoes, drizzled with the red wine butter sauce. Approximate Nutritional Values: http://www.food.com/recipe/beef-rib-eye-roast-with-potatoes-mushrooms-and-pan-gravy-155384