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McCormick “Miami Spice” Back to Recipes
Pan Seared Rib Eye Steak Cabernet
Pan Frying a steak at high heat gives you a great all over caramelized crust with balanced complex flavors of the Miami Spice.
  • 2 10 ounce Rib eye steaks
  • 2 tablespoons Miami Spice
  • 2 tablespoons Vegetable Oil
  • 1 small Red onion finely diced
  • 1/4 cup Balsamic vinegar
  • 1 cup Cabernet sauvignon
  • 1 cup Beef stock
  • 2 tablespoon Pommery mustard
To prepare the Steak: Generously season both sides of the steaks with the Miami Spice, pressing slightly to make sure it adheres.

To Sear the Steak: In a heavy bottom pan, preferably just larger than the steaks fit without touching, heat oil over high heat until hot but not smoking. Add the steaks and sauté until well seared 3-4 minutes on each side, remove and set aside to a warm platter allowing the steaks to rest.

To finish the sauce: Drain the fat from the pan, add the onions and sauté approximately ½ minute until tender. Add the vinegar and wine and cook. Scrape the bottom of the pan to incorporate the caramelized pan bits, until reduced by half, 2-3 minutes. Add the stock and mustard, and continue to reduce for 5-6 minutes, by half again or until desired thickness. Drizzle sauce over steaks and serve.

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