Growing up I ate steak without sauce and never needed sauce to enjoy a good steak. I really do enjoy to make a nice sauce to compliment a great steak. Red wine and steak go together so well. My favorite beef seasoning is Back of the Yards, from Spice House.
Ingredients:
2 steaks, seasoned Back of the Yards
Sauce:
1 large shallot, diced
1 clove garlic, minced
1 tablespoon olive oil
1/2 cup red wine
1/2 cup beef stock
salt and pepper, to taste
1/2 teaspoon rosemary
1 tablespoon butter
Preparation:
1. Season steak and set aside. Heat grill to medium heat.
2. In a medium saucepan, heat olive oil. Add garlic and shallots. Cook until translucent.
3. Add red wine, beef stock, salt and pepper and rosemary. Cook until liquid is reduced by half.
4. Grill steak over medium, 15-17 minutes for medium-rare.
5. While steak is cooking, finish sauce. Once liquid is reduced by half, place mixture in the food processor. Blend until uniform consistency.
6. Return to skillet over low heat and whisk in butter. Cook for another 3-5 minutes, until thickened. Remove from heat to cool.
7. Remove steak from grill and allow to rest for 3-5 minutes before cutting. Serve with red wine reduction sauce and Mashed Red Potatoes.
Ingredients:
2 steaks, seasoned Back of the Yards
Sauce:
1 large shallot, diced
1 clove garlic, minced
1 tablespoon olive oil
1/2 cup red wine
1/2 cup beef stock
salt and pepper, to taste
1/2 teaspoon rosemary
1 tablespoon butter
Preparation:
1. Season steak and set aside. Heat grill to medium heat.
2. In a medium saucepan, heat olive oil. Add garlic and shallots. Cook until translucent.
3. Add red wine, beef stock, salt and pepper and rosemary. Cook until liquid is reduced by half.
4. Grill steak over medium, 15-17 minutes for medium-rare.
5. While steak is cooking, finish sauce. Once liquid is reduced by half, place mixture in the food processor. Blend until uniform consistency.
6. Return to skillet over low heat and whisk in butter. Cook for another 3-5 minutes, until thickened. Remove from heat to cool.
7. Remove steak from grill and allow to rest for 3-5 minutes before cutting. Serve with red wine reduction sauce and Mashed Red Potatoes.