- 1 Ribeye
- 1 Cup orange juice freshly squeezed
- 1 Tbs Clementine Zest Julienne
- 2 Tbs Brown Sugar
- Salt and Pepper
- 2 Tbs Cooking Oil
- 1 tbs butter.
Preheat a pan on high. Preheat oven to 375F.
Prepare a baking sheet with a cooling rack on top.
Salt both sides of the steak and coat in oil. Once pan is screaming hot, sear the steak for 2 minutes per side turning every minute until nice and golden on both sides.
Remove the steak from pan and place on cooling rack. Drain the juices from pan on top the steak, add black pepper then place the steak in the oven for about 10 minutes.
Return the pan to a medium heat to make the orange pan sauce.
Pour in 1 cup orange juice and deglaze pan. Add brown sugar, salt, pepper and julienne clementine zest.
Reduce until thick (dragging a spoon through sauce should leave streaks). Add pats of butter, stir well and remove from heat.
Once steak reaches your desired state, remove from oven, rest then coat in orange sauce.