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Rib Eye with Chocolate Spice Sauce
1 cup meat flavored pasta sauce (Prego) 1 cup low sodium beef broth (Swanson) 1/4 cup red wine 1 oz. semisweet chocolate (Nestle) 1/3 t. pumpkin pie spice (McCormick) 1/4 t. red pepper flakes (McCormick) Salt and pepper 2 T. unsalted butter
In a medium pan, combine pasta sauce, broth, wine, chocolate, pumpkin pie spice, and red pepper flakes. Bring to a boil over medium high heat. Stir occasionally. Reduce heat to low. Simmer sauce for 30 minutes. Meanwhile, season steaks generously on both sides with salt an pepper, patting the seasoning into the meat. Heat a large heavy skillet, preferably cast iron, over medium heat. Add butt to hot skillet. When melted, add the steaks and cook until seared and well crusted on 1 side, about 4 minutes. Turn and cook 3 minutes more for medium rare and 4 minutes more for medium. Transfer steaks to cutting board and let rest for 5 minutes, covered loosely with foil. Place steaks on plate and spoon sauce over top. Serves 2 Source: Unknown