Rib-Eye Steaks with Red Wine Sauce

Joan

TVWBB Pro
WEBER - DH made this back in 2013. And the only note I made on the recipe was "I had lobster". Sorry, never got DH's review of the recipe. But hey, it's a Jamie Purviance recipe, it MUST have been delicious!!!!

Rib-Eye Steaks with Red Wine Sauce
serves 4

Sauce:
2 TB. minced shallot
1 1/2 cups dry red wine
1 TB. tomato paste
2 tsp. balsamic vinegar
1/2 tsp. Worcestershire sauce
3 TB. butter, cut into 3 pieces
Kosher salt
ground black pepper

4 rib-eye steaks, each about 8 oz. and 1" thick, trimmed of excess fat
Extra-virgin olive oil
1 TB. kosher salt
1 tsp. ground black pepper

1. In a medium saucepan over high heat, bring the shallot and wine to a boil. Then immediately reduce the heat to medium and simmer until the wine has reduced to about 1/2 cup, 15 to 20 minutes. Add the tomato paste, vinegar and Worcestershire sauce. Remove from the heat and add the butter piece by piece, whisking to incorporate the butter into the sauce. Season with salt and pepper.

2. Lightly brush the steaks on both sides with oil and season evenly with the salt and pepper. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling.

3. Prepare the grill for direct cooking over high heat (450 to 550F).

4. Brush the cooking grates clean. Grill the steaks over direct high heat, with the lid closed as much as possible, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once or twice (if flare-ups occur, move the steaks temporarily over indirect heat). Remove from the grill and let rest for 3 to 5 minutes. While the steaks rest, reheat the sauce over medium heat. Serve the steaks warm with the sauce.

Source: Weber's On the Grill: Steaks & Sides-Jamie Purviance 2010
 

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