A rich mushroom sauce puts these rib-eye steaks over the top. The dish is impressive enough for guests yet is easy to prepare. Have all the sauce ingredients at the ready, then make the sauce while the grilled steaks rest.
Grilled Rib Eye with Mushroom-Cabernet Sauce
2 boneless rib-eye steaks, each 12 to 14 oz. (375 to 440 g)
Kosher salt and freshly ground pepper, to taste
Olive oil for brushing, plus 1 Tbs.
8 oz. (250 g) cremini mushrooms, trimmed and quartered
1 large shallot, finely chopped
1 tsp. beef or veal demi-glace
1/2 cup (4 fl. oz./125 ml) Cabernet Sauvignon
1 cup (8 fl. oz./250 ml) chicken or beef stock
1 Tbs. unsalted butter
Generously season the steaks with salt and pepper. Let stand at room temperature for 30 minutes.
Preheat a grill pan over medium-high heat until just smoking. Brush the pan with olive oil. Place the steaks on the pan and cook, turning once, until nicely grill-marked, about 6 minutes per side for medium-rare, or until done to your liking. Transfer the steaks to a platter, cover loosely with aluminum foil and let rest for 10 minutes.
In a sauté pan over medium-high heat, warm the 1 Tbs. olive oil. Add the mushrooms and cook, stirring occasionally, until nicely browned, 6 to 8 minutes. Transfer to a bowl. Add the shallot and demi-glace to the pan and cook, stirring constantly, until the shallot begins to soften, about 1 minute. Add the wine and simmer until reduced by half, about 2 minutes. Add the stock and simmer until slightly thickened, 4 to 6 minutes. Return the mushrooms to the pan and stir until warmed through.
Remove the pan from the heat and stir in the butter. Transfer the steaks to individual plates and top with the mushroom sauce. Serve immediately. Serves 2 to 4.
