Player's Choice Steak with Signature Embroidered Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A premium steak dish featuring a rich, complex sauce with edible floral accents, mirroring the meticulous craftsmanship of authentic athletic jerseys. This american-inspired beef ready in about 45 minutes blends (8-ounce) steaks ribeye steak, teaspoon kosher salt, teaspoon black pepper into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 680 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 (8-ounce) steaks ribeye steak
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 2, finely minced shallots
• 2 cloves, minced garlic
• 1/2 cup dry red wine
• 1/2 cup beef stock
• 4 sprigs fresh thyme
• 8 pieces (nasturtium or pansy) edible flowers
• 2 tablespoons, thinly sliced chives

Instructions

1. Step 1: Pat steaks dry with paper towels and season both sides evenly with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Heat olive oil in a cast-iron skillet over medium-high heat until shimmering.
2. Step 2: Sear steaks for 3-4 minutes per side for medium-rare, then transfer to a plate. Add butter to the skillet, swirling to melt, then add shallots and garlic, cooking for 2 minutes until fragrant but not browned.
3. Step 3: Pour in red wine, scraping up all browned bits from the bottom of the pan. Simmer for 3 minutes until reduced by half. Add beef stock and thyme, bringing to a simmer and reducing by half again (about 5 minutes).
4. Step 4: Return the steaks to the skillet, spooning sauce over them, and cook for 1-2 minutes for a final sear. Remove steaks and set aside to rest.
5. Step 5: Strain the sauce into a small bowl, discarding thyme. Return the sauce to the skillet and simmer over medium heat until it thickens to a glossy sauce that coats the back of a spoon (about 2 minutes).
6. Step 6: Slice steaks against the grain, arrange on plates, and drizzle with the warm sauce. Garnish with chives, edible flowers, and a final pinch of flaky salt.