Rib Eye Steaks with Red Wine Butter
Yet another variation on my favorite dish: Grilled Rib Eye Steaks with a butter sauce. In this instance, a flavored red wine reduction is blended with some creamy sweet butter to create a sophisticated and full-flavored sauce that marries perfectly with the steak. And, as an added bonus, if you’re drinking the wine that you used to make the red wine butter, there’s an incredible synergy between everything. I thought this was an amazing dish. Here’s the recipe:
Rib Eye Steaks with Red Wine Butter, based on this recipe
4 Rib Eye steaks, about 12-16 ounces each, at room temperature
Extra Virgin Olive Oil
Freshly Ground Black Pepper
1 1/4 cups red wine, pinot noir is a nice choice
2 garlic cloves, roughly chopped
1 bay leaf
8 black peppercorns
11 T unsalted butter (1 stick plus 3 T)
Place the wine, garlic, bay leaf, and peppercorns in a small saucepan and bring to a boil. Continue to boil until the mixture reduces to 2 T. Strain the mixture into a small bowl and let cool. When cool, add the butter and a bit of salt and pepper. Taste and adjust any seasonings.
Lightly cover steaks with olive oil and season aggressively with the salt and pepper. Then cook using your favorite method. I suggest pan-searing or grilling. (Check out the recipe index of this blog for examples.) Let the meat rest for about five minutes after it’s done cooking and then serve, dividing the butter evenly amongst the steaks.
A few notes: 1) The original recipe asks the cook to shape the butter into a log after it was mixed with the red wine reduction. The butter is then refrigerated to “firm it up.” I don’t really disagree with this but I think it adds an unnecessary step to the recipe. Sure, a nice slice of butter is very attractive but it’s going to be cold on top of the steak. Which means less melting, which means I think it is quite as good as it could be. I’m fine with a little bit of “ugliness” for room temperature butter. It just integrates so much better with the steak. 2) In recipes like this, ingredients really matter, so use top-shelf stuff whenever possible.
Here’ a picture of the recipe with Home Fries.