Grilled Buffalo Rib Eye with Cabernet Sauvignon Sauce


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Prepare Buffalo Rib Eye with Sea Salt and Black Pepper and bring to room temperature. Prepare grill on high. Place steak on grill and sear on both sides. Continue turning until medium rare.

Prepare sauce in a small saute pan. Melt 2 T butter until foamy. Over medium heat, saute the shallots and garlic until the shallots are translucent, 2-3 minutes. Stir in the tomato and cook 1-2 minutes longer. Pour in the wine and vinegar, slightly increasing the heat, reducing the sauce until 1/2 cup remains. Pour in the chicken stock and reduce by half. Strain into a clean pan. Finish the sauce by whisking in the remaining butter and season to taste with salt and pepper. Keep warm. Sauce makes enough for 6 servings.

Ingredients (sauce):
6 T Butter
3 Shallots, chopped
2 Garlic Cloves, chopped
2 Cups Cabernet Sauvignon
1 T Balsamic vinegar
1 C Chicken stock
1 C Tomatoes, chopped

Serves: 6
Difficulty: Quick & Easy
Serving Suggestion: Mashed Potatoes, pour sauce over both and serve.
Type: American
Source: Lisa Pacey, S. Anderson Vineyard

Flank Steak, Skirt Steak, Chuck Steak, Flat Iron, Sirloin Tip Steak, Top Sirloin Steak, N.Y. Steak, T-Bone Steak, Rib Eye

  • Date: 2.50 pm, 8 November 2015
  • Category: Entrées