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Bone-In Ribeye Steaks with Cabernet Sauce

I’ve got a soft spot for rib steaks – it would be really hard to find a recipe that I wouldn’t like. However, this recipe combines my passion for ribeyes with my love of Cabernets. A beautifully marbled thick steak drizzled with a delicious reduction – it doesn’t get any better than this!

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Bone-In Ribeye Steaks with Cabernet Sauce

Serves: 4

Ingredients:

4 ribeye steaks, bone-in, each 1 1/2 inches thick
Salt
Freshly ground black pepper
1 cup Cabernet Sauvignon
2 tablespoons minced onion
1/2 teaspoon dried thyme leaves
1 cup beef broth
2 tablespoons unsalted butter or margarine

Preparation:

  1. Heat both sides of the grill over High heat. Preheat to ~600 degrees F.
  2. Meanwhile, make the Cabernet Sauce: In a saucepan, bring the wine, onion, and thyme to a boil. Reduce the heat to a simmer and cook until only 1/3 cup remains, about 15 mins. Add the stock; continue to reduce, over medium heat, until slightly thickened. Whisk in the butter or margarine. Season to taste with salt and pepper.
  3. Turn one side of the grill down to Low for later use. Season steaks with salt and pepper, to taste. Grill, covered, for 4 minutes on High, flipping once.
  4. Move the steaks to the Low heated side of the grill and grill covered for another 4 minutes, flipping once.
  5. Remove the steaks from the grill and allow to rest for a few minutes. Serve with Cabernet sauce.