Pan-Grilled Rib-Eye Steaks with Pan Sauce

I usually order something from Niman Ranch for my dad for Christmas (this year was the steak lover's pack), but this year I also ordered a couple of rib-eye steaks for us to try. I like the principle of Niman Ranch, and I love their pork. The steaks were good, but I've had better. Lots of marbling and a they tasted a bit like grass-fed, although I don't think they were.

I made a quick pan sauce with shallots, beef stock, cognac and thyme. The carrots and potatoes were both very good, although I used medium-sized red potatoes this time. I definitley like small Yukon Golds better. The macaroons were especially for Jay. They were good but very moist - I think they probably should have cooked longer. The recipe for the carrots is also in Fine Cooking's Quick & Delicious 2006 special issue, and the macaroons are also in Fine Cooking's Chocolate 2006 special issue.

• Pan-Grilled Rib-Eye Steaks with Pan Sauce
• Glazed Carrots & Shallots with Thyme (Fine Cooking #55, January 2003, p. 54)
• Potatoes Fondantes (Fine Cooking #64, May 2004, p. 59)
• Chocolate Cherry Coconut Macaroons (Fine Cooking #61, Holiday Baking 2003, p. 84)

Wine: Rafanelli 2002 Cab (Dry Creek Valley, California). Excellent as usual. One of the better vintages for Rafanelli.