Grilled Ribeye Steak with Cabernet Sauvignon Sauce

Grilled Ribeye Steak with Cabernet Sauvignon Sauce

Ready in 45 minutes

Try this Grilled Ribeye Steak with Cabernet Sauvignon Sauce recipe, or contribute your own. "Mondavi" and "Cheese" are two of the tags cooks chose for Grilled Ribeye Steak with Cabernet Sauvignon Sauce.

"Delicious, including the red sauce. As a guideline, I found the reduction time to be approximately 8 minutes in each case (first for the wine reduction, then for the wine beef broth reduction). Delicious final product -- be sure to let the ribeye rest for at least 5 mins before carving."

- stevemur

Top-ranked recipe named "Grilled Ribeye Steak with Cabernet Sauvignon Sauce"

4.7 avg, 3 review(s) 100% would make again

Ingredients

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4 Boneless ribeye steaks
2 tb Peanut oil
Salt and pepper
1 c Woodbridge Cabernet
1/2 c Beef stock
1 tb Balsamic vinegar
1 tb shallot; Chopped
1 ts fresh Italian; Chopped

Original recipe makes 4 Servings

Servings  

Preparation

Brush steaks with oil and season with salt and pepper. Place wine in a saucepan over high heat. Simmer until reduced by half.

Add the beef stock, balsamic vinegar and shallot. Reduce again by half. Add the parsley. Prepare a fire in your barbecue. When ready, grill the steaks as soon as the flames subside. Serve with the Cabernet sauce. Serves 4 (or more)

Notes: Savor with Woodbridge Cabernet Sauvignon

Recipe by: Woodbridge Recipes www.woodbridgewines.com/

Let rest 15 minutes before slicing photo by stevemur stevemur

photo by stevemur stevemur

Calories Per Serving: 79 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews for Grilled Ribeye Steak with Cabernet Sauvignon Sauce

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Lovely recipe! Me and my boyfriend loved it. I used the sauce as a marinade instead.
erika_harding_7 9 months ago
Lovely recipe. I substituted garlic for shallots and used the sauce as a marinade rather than as a serving. The steaks were delightfully darkened by being marinaded and we enjoyed them with a green salad and garlic ciabatta. Delicious!
J-aseymour 3 years ago
Delicious, including the red sauce. As a guideline, I found the reduction time to be approximately 8 minutes in each case (first for the wine reduction, then for the wine beef broth reduction). Delicious final product -- be sure to let the ribeye rest for at least 5 mins before carving.
stevemur 7 years ago
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