Cost information for the following is not included. Normally this is because the quantity or ingredient is unknown
FOR THE STEAKS:
4 rib eye steaks (8 to 10 ounces each)
Coarse (kosher or sea) salt and
Fresh cracked or ground black pepper, to taste
FOR THE BORDELAISE SAUCE:
1 cup homemade or other beef stock (the better the stock, the better the sauce!)
Coarse (kosher or sea) salt and freshly
ground black pepper, to taste
2 tablespoons chopped fresh Italian (flat-leaf) parsley for garnish