Rib-Eye Steak with Porcini Jus
Here is a recipe for Rib-Eye Steak with Porcini Jus from one of our favorite cookbooks, Flavorwalla. This is an equally elegant and showstopping dish, perfect for small and intimate dinner parties, serving approximately 8 people.
- 2 tablespoons canola oil
- 2/3 cup sliced shallots
- 4 garlic cloves, smashed
- 1 cup red wine, such as cabernet sauvignon or pinot noir
- 2 tablespoons red wine vinegar
- one 6-inch rosemary sprig
- four 4-inch thyme sprigs
- 1 and 1/2 teaspoons black peppercorns, ground medium-fine, plus more for the steaks
- 2 cups demi-glace
- 4 pounds rib-eye steaks, about 1 and 1/2 inches thick
- kosher salt
- 1/4 cup porcini powder
- In a medium saucepan, heat the oil over medium heat until it simmers. Add the shallots and garlic and cook until translucent, 5 to 8 minutes.
- Add the wine and vinegar, bring to a simmer, and cook until the liquid is reduced by half. Add the rosemary, thyme, pepper, and demi-glace and simmer for 20 minutes.
- Strain the sauce through a fine-mesh strainer and discard the solids. Clean the saucepan and return the strained sauce to it. (The sauce can be made ahead and set aside at room temperature for 4 hours.)
- Prepare a high-heat grill. Season the steaks with salt and pepper and let stand at room temperature while the grill heats.
- Cook the steaks for 5-6 minutes per side for medium-rare, or to the desired doneness. (Keep an eye out for the fat hitting the hot coals and flaming.) Remove the steaks from the grill, transfer to a cooling rack, and let rest for 10 minutes.
- While the steak is resting, reheat the sauce over medium heat if necessary. Add the porcini powder to the sauce, season with salt to taste, and simmer for 4 minutes. Keep warm.
- Slice the steak. Arrange the steak on a platter and pour the sauce over it. Serve.
Recipe from Flavorwalla, by Floyd Cardoz