Grilled Rib Steak with Red Wine Sauce
Grilled Rib Steak with Red Wine Sauce
EASE OF PREPARATION: Easy
Grilled Rib Steak with Red Wine Sauce
Rib Steaks
4 rib steaks – approximately 1” thick
4 tablespoons olive oil (60ml)
2 teaspoons herbes de provence
salt and pepper to taste
Preheat barbecue to high heat
Pat rib steaks with paper towel. Drizzle them with olive oil and season with salt, pepper and the herbes de provence.
Oil the grill liberally. Place steaks on the grill. For medium-rare steaks cook the meat for 2-3 minutes. Turn the steaks 60 degrees and allow them to cook for another 3-4 min. Flip and repeat. Extend or reduce the cooking time as necessary to result in a well done or rare steak.
Remove the steaks from grill and cover with aluminum foil. Let stand for 10 minutes before serving.
Mushroom and Red Wine Sauce
½ small onion, diced (1/4”)
2 small carrots, diced (1/4”)
2 celery stalks, diced (1/4”)
2 garlic cloves minced
2 teaspoons olive oil (10ml)
1 teaspoon herbes de provence (5ml)
2 cups red wine (500ml)
2 cups beef stock (500ml)
½ cup dried wild mushrooms (125ml)
1 tablespoon cold butter, cut into cubes (15ml)
1 tablespoon olive oil
Dice onion, carrots, celery and garlic and place into a saucepan with oil and herbes de provence. Stir and sauté over medium heat for 3 minutes until tender, but not browned. Add the red wine and allow to simmer over low heat to reduce it to a few spoonfuls thick.
In a separate pot, add beef stock. Crumble in the dried wild mushrooms and bring to a simmer. Cook for 10 minutes.
Strain the beef stock into red wine sauce and leave to simmer and reduce for 15 minutes.
Strain the red wine sauce into the now empty beef stock pot to remove all of the vegetables. Place over medium high heat and simmer until 1 cup of liquid is remaining in pot. Remove the sauce from the heat. Add cold butter and whisk gently to incorporate. Do not place back on heat or butter will separate.
Yield: 1 cup
EASE OF PREPARATION: Easy
Grilled Rib Steak with Red Wine Sauce
Rib Steaks
4 rib steaks – approximately 1” thick
4 tablespoons olive oil (60ml)
2 teaspoons herbes de provence
salt and pepper to taste
Preheat barbecue to high heat
Pat rib steaks with paper towel. Drizzle them with olive oil and season with salt, pepper and the herbes de provence.
Oil the grill liberally. Place steaks on the grill. For medium-rare steaks cook the meat for 2-3 minutes. Turn the steaks 60 degrees and allow them to cook for another 3-4 min. Flip and repeat. Extend or reduce the cooking time as necessary to result in a well done or rare steak.
Remove the steaks from grill and cover with aluminum foil. Let stand for 10 minutes before serving.
Mushroom and Red Wine Sauce
½ small onion, diced (1/4”)
2 small carrots, diced (1/4”)
2 celery stalks, diced (1/4”)
2 garlic cloves minced
2 teaspoons olive oil (10ml)
1 teaspoon herbes de provence (5ml)
2 cups red wine (500ml)
2 cups beef stock (500ml)
½ cup dried wild mushrooms (125ml)
1 tablespoon cold butter, cut into cubes (15ml)
1 tablespoon olive oil
Dice onion, carrots, celery and garlic and place into a saucepan with oil and herbes de provence. Stir and sauté over medium heat for 3 minutes until tender, but not browned. Add the red wine and allow to simmer over low heat to reduce it to a few spoonfuls thick.
In a separate pot, add beef stock. Crumble in the dried wild mushrooms and bring to a simmer. Cook for 10 minutes.
Strain the beef stock into red wine sauce and leave to simmer and reduce for 15 minutes.
Strain the red wine sauce into the now empty beef stock pot to remove all of the vegetables. Place over medium high heat and simmer until 1 cup of liquid is remaining in pot. Remove the sauce from the heat. Add cold butter and whisk gently to incorporate. Do not place back on heat or butter will separate.
Yield: 1 cup
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