Salt + Pepper to taste (don’t be afraid to generously season your steaks! I do at least ½ tsp salt on each ribeye)
2 T canola oil
⅓ cup Creme de Cassis liqueur (black currant liquor, can use red wine if you don’t have)
1 T shallot, finely chopped
2 T butter
10 blackberries, finely chopped
Let your ribeyes rest at room temperature for 30 minutes.
Preheat your oven to 375 degrees.
Heat a large saute pan (oven proof) over high heat. Add 2 T canola oil and swirl to coat the pan evenly. Season your ribeyes generously with salt and pepper.
Add the ribeyes to the pan and allow to sear on high for 3 ½ minutes. Flip and sear the other side for another 3 ½ minutes. Place entire saute pan with ribeyes in the oven and let roast for 7 more minutes.
Remove the ribeyes from the pan and rest on a paper towel while making the sauce.
DO NOT WASH THE PAN!
Drain the excess oil but allow some oil to remain with all of the yummy steak bits leftover. Place that pan back on the burner and heat over medium heat. Add your shallots and saute for 30 seconds, stirring constantly.
Add your chopped blackberries and saute for 1 minute, stirring every 30 seconds. Add your creme de cassis and allow to simmer for 2 ½ minutes. Remove from the heat and whisk in the 2 T butter.
Slice the steak and pour the hot sauce over top and enjoy!