Grilled Ribeye Steak With Cabernet Sauvignon Saucebeef, sauces 4 boneless rib eye steaks 2 tablespoon peanut oil salt and pepper 1 cup Cabernet Sauvignon 1/2 cup beef stock 1 tablespoon balsamic vinegar 1 tablespoon shallot; chopped 1 teaspoon Italian parsley; chopped fresh Brush steaks with oil and season with salt and pepper. Cabernet Sauce: Place wine in a saucepan over high heat. Simmer until reduced by half. Add the beef stock, balsamic vinegar and shallots. Reduce again by half. Add the parsley. Grilling: Prepare a fire in your grill. When ready, grill the steaks as soon as the flames subside. Serve with the Cabernet sauce. |
