Dusted Ribeye with Red Wine Reduction Sauce
I feel like people often try to recreate a sauce at home that they had in a restaurant and time after time, it fails. I would bet (almost) my entire banking account that the number one reason people struggle to recreate restaurant-like sauces is because they don’t give it enough time. It’s called PATIENCE people…which is quite funny coming from me because I’m probably the most impatient and antsy person I know. But, when it comes to food, I know that low and slow will make the magic happen every single time. If I am ever unsatisfied with a dish or a flavor I know I just need to take a deep breath and give it a little more time.
I’ve seen a lot of red wine reduction recipes that say you should simmer your sauce until it reduces by about half. I personally think it needs to be reduced a LOT more than half in order to get the flavor and consistency you are looking for. No one wants a watery sauce.
What's amazing about this sauce is that it is a true reduction. There is no roux or thickener to make it into a syrup, it is all in the time and the reduction.
Reason number two people struggle to recreate sauces that they’ve tasted in a restaurant…they aren’t using enough butter! I’m not recommending people eat sticks of butter on a weekly basis, but if you are trying to cook something delectable that calls for butter, just don’t skimp. I promise you those chefs cooking in steakhouses around the world have a whole bucket of butter they are tapping into for every plate they put out. All that being said, I cannot express enough how important the butter is to this dish. If you don’t have butter…don’t make it. It is an ingredient that cannot be missed and it absolutely, positively has to be added at the very end once the sauce is off the heat. The butter elevates the flavor, makes the sauce even more silky, and takes away that punch from the reduced wine and balsamic.
If you put warm butter into the sauce or even butter into the pan while it’s still over your heat source, chances are you will break your sauce. This means the butter will become more of an oil and it will want to sit outside of the red wine-reduced syrup vs. being nicely incorporated within.
I know this all sounds complicated. I promise you, it’s not. If you follow the simple tips and tricks I laid out above you will have a wonderful and impressive sauce in just minutes!
As for the steak, you can use whatever cut you like the most, but I love the richness of the sauce with the fattiness of a ribeye. If you are going to indulge, you might as well go all the way!
This sauce could be good paired with other meat like chicken, but I prefer red meat. If you use chicken it would be similar to a Coq au Vin, but the chicken wouldn't have stewed for hours so it really wouldn't be the same.
Dusted Ribeye with Red Wine Reduction Sauce Recipe
Ingredients:
- 12oz Ribeye
- Dusted Seasoning
- ½ cup red wine (I use cabernet)
- ½ cup beef stock
- 1.5 tbsp balsamic vinegar
- 2-3 fresh rosemary springs
- 2 tbsp cold butter
Recipe Instructions
- Pour ½ cup beef stock, ½ cup red wine, and 1 tbsp of balsamic vinegar into a sauté pan on medium-high heat.
- Throw in three full fresh springs of rosemary and bring to a simmer.
- While simmering your sauce heat your BBQ grill to high heat, and season your steak generously with Dusted seasoning.
- Place your steak on the grill and grill on each side for 3 minutes, starting by rendering the fat cap.
- Continue to simmer your sauce until it has reduced by ¾ and starts to thicken into a syrup. Once it’s dark in color and has a silky consistency that sticks to the back of a wooden spoon remove from heat.
- Off the heat, add your 2 tbsp of cold butter to the sauce and slowly melt in the butter to ensure your sauce doesn’t split to break.
- Take your steak off the grill, let it rest for 2-4 minutes, slice, and top with the red wine reduction sauce.
