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. 

INGREDIENTS:

  • 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 

DIRECTIONS:

  1. 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.
  2. 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.
  3. 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.)
  4. Prepare a high-heat grill. Season the steaks with salt and pepper and let stand at room temperature while the grill heats. 
  5. 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. 
  6. 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. 
  7. Slice the steak. Arrange the steak on a platter and pour the sauce over it. Serve.

 

Recipe from Flavorwalla, by Floyd Cardoz

October 05, 2017 by Erin Karonis
Tags: meat