Grilled Rib-Eye Steak with Red Wine Sauce

Grilled Rib-Eye Steak with Red Wine Sauce
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About This Recipe

Greetings, Napa Valley food lovers, home chefs, and wine enthusiasts! I'm Lily, and today I'm thrilled to share my scrumptious Grilled Rib-Eye Steak with Red Wine Sauce recipe. This dish embodies the essence of Napa Valley, showcasing the region's exceptional wines and fresh, locally sourced ingredients.

Creating this recipe was a labor of love, inspired by the picturesque vineyards, rolling hills, and spectacular flavors of the Napa Valley. I wanted to pay homage to the region's rich culinary history and create a dish that would be both mouthwatering and memorable.

For side dishes that complement the bold flavors of the rib-eye steak and red wine sauce, consider serving a simple yet delicious grilled vegetable medley, featuring local favorites like zucchini, bell peppers, and asparagus. Additionally, a creamy, garlic-infused mashed potato or a rustic polenta would make an excellent accompaniment, adding a touch of comfort to this indulgent meal.

For dessert, a decadent flourless chocolate cake with a touch of Napa Valley Cabernet Sauvignon reduction will beautifully echo the flavors of the main course. Alternatively, a refreshing lemon and basil sorbet will cleanse the palate and provide a light, zesty finish to the meal.

To embrace the farm-to-table spirit of the Napa Valley, source your ingredients from local farmers' markets or specialty shops. The Napa Farmers' Market and Oxbow Public Market offer a fantastic selection of fresh, high-quality produce and meats.

When selecting the perfect red wine for your sauce, consider exploring Napa Valley's renowned Cabernet Sauvignon options. Wineries like Frog's Leap and Silver Oak produce exceptional wines with bold, complex flavors that will elevate your red wine sauce to new heights. Don't forget to pour a glass for yourself and your guests to fully appreciate the harmony between the dish and the wine.

In conclusion, my Grilled Rib-Eye Steak with Red Wine Sauce recipe celebrates the rich flavors and culinary traditions of the Napa Valley. By using locally sourced ingredients and wines, you can bring a taste of this enchanting region to your table and create an unforgettable dining experience.

Bon appétit and cheers to your Napa Valley-inspired culinary journey!

Hero Ingredient Spotlight: Rib-Eye Steak

Rib-eye steak stands out as one of the most marbled and flavorful cuts of beef. Sourced from the upper rib cage of the cow, its intricate fat marbling ensures a juicy, tender steak experience when cooked. This high-quality meat not only provides a luxurious taste but also offers essential nutrients like protein, iron, and B vitamins. When you're investing in a rib-eye, you're not just bringing home a piece of meat; you're embracing a steak that's rich in flavor, history, and culinary potential.

How To: Perfectly Grill Your Rib-Eye Steak

  1. Preheat Your Grill: Ensure your grill reaches a consistent medium-high heat. A hot grill ensures an instant sear, sealing in the steak's natural juices.
  2. Season Generously: A good rib-eye steak doesn't require a myriad of seasonings. Liberal salt and pepper application can elevate its natural flavors.
  3. Room Temperature: Let your steak sit out for 20 minutes before grilling. This ensures even cooking.
  4. Keep an Eye on the Time: For a medium-rare finish, grill each side for 4-5 minutes. Adjust according to your desired doneness.
  5. Let It Rest: Before serving, let your steak rest for about 5 minutes. This allows the juices to redistribute, ensuring every bite is as juicy as the last.

FAQs

  1. Can I use another type of steak for this recipe? While rib-eye is known for its marbling and flavor, you can substitute it with sirloin or New York strip. Adjust cooking times based on the steak's thickness.
  2. Which red wines can I use if I can't find a Napa Valley Cabernet Sauvignon? Merlot or a robust Pinot Noir can be viable alternatives. The key is to choose a wine with enough body and flavor to complement the steak and enhance the sauce.
  3. Is there a dairy-free alternative for butter in the sauce? Olive oil or dairy-free margarine can be used as butter substitutes. They'll offer a different, yet delightful, flavor profile.
  4. How do I store leftover red wine sauce? Store any leftover sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat before serving.
  5. Can this dish be cooked using a stovetop griddle instead of an outdoor grill? Absolutely! Ensure your griddle is heated well and follow similar cooking times. You might miss the smoky flavor from an outdoor grill, but the steak will still be delicious.

Tips for Success

  1. High-Quality Ingredients Matter: For a truly memorable dish, invest in high-quality rib-eye steaks and a good bottle of red wine. This makes a world of difference in taste.
  2. Monitor Your Grill's Temperature: Keep a consistent medium-high heat for even cooking. If it's too hot, the steak may char too quickly, and if it's too cool, you might miss out on that perfect sear.
  3. Pair with Complementary Sides: Balance the richness of the steak with lighter sides like a green salad or steamed veggies. Alternatively, grilled asparagus or creamy mashed potatoes can further elevate the dining experience.

Recipe Overview

Recipe:
Grilled Rib-Eye Steak with Red Wine Sauce
Author:
Lily Anderson
Season:
Winter
Yield:
4 servings
Calories Per Serving:
575
Prep Time:
PT20M
Cook Time:
PT20M
Total Time:
PT40M

Ingredients List

Rib-eye:

  • 4 rib-eye steaks, about 1-inch thick (approx. 12-14 ounces each)
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste

Red Wine Sauce:

  • 2 tablespoons butter
  • 1 medium shallot, finely chopped
  • 2 cloves garlic, minced
  • 1 cup red wine (preferably a bold Napa Valley Cabernet Sauvignon)
  • 1 cup beef broth
  • 1 sprig fresh rosemary
  • 1 sprig fresh thyme
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons cold unsalted butter, cubed

Step-by-Step Directions

  1. Preheat your grill to medium-high heat. Let the rib-eye steaks come to room temperature for about 20 minutes before grilling. Rub the steaks with olive oil and season generously with salt and pepper.
  2. Place the steaks on the preheated grill and cook for 4-5 minutes per side for medium-rare, or until desired doneness is reached. Remove the steaks from the grill and let them rest for at least 5 minutes to allow the juices to redistribute.
  3. While the steaks are grilling, start preparing the red wine sauce. Melt 2 tablespoons of butter in a saucepan over medium heat. Add the chopped shallot and cook until softened, about 2-3 minutes. Stir in the minced garlic and cook for an additional 1 minute.
  4. Pour in the red wine, beef broth, rosemary, and thyme. Bring the mixture to a boil, then reduce the heat and let it simmer until the sauce is reduced by half, approximately 10-12 minutes.
  5. Strain the sauce through a fine-mesh sieve to remove the solids, then return the sauce to the saucepan. Over low heat, whisk in the cold, cubed butter one piece at a time, until fully incorporated and the sauce is silky smooth. Season with salt and pepper to taste.
  6. Serve the grilled rib-eye steaks with a generous drizzle of the red wine sauce. Pair with your favorite Napa Valley red wine and enjoy!

Share Your Results

Was it everything you dreamed it could be? Let me know how it turned out for you and share a picture on social media with the hashtag #LilyCooksNapa

Hello and welcome to Napa Home Chef! We're thrilled you're joining us to explore the vibrant world of wine country cooking. Our team has crafted bold, creative recipes inspired by Napa Valley's lush landscapes, bountiful harvests, and world-renowned wines. We hope you enjoy the journey with us!

Get ready to experience the rich flavors and unique culinary delights that embody the essence of wine country living. Happy cooking!

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