Maize Valley Market & Winery

Grilled Ribeye with Cabernet Sauvignon Sauce

Grilled Ribeye Steak with Cabernet Sauvignon Sauce

Serves: 4 as a main course

Ingredients:
1 cup Maize Valley Cabernet Sauvignon
1/2 cup beef broth
1 Tbsp. balsamic vinegar
2 Tbsp. minced garlic
1 tsp. chopped Italian parsley (use fresh if available)
4 boneless ribeye steaks (preferably aged corn-fed Black Angus beef)
2 Tbsp. olive oil
Kosher salt (Use Sparingly)
Fresh ground pepper

Directions:
Preheat the grill to medium-high heat, spray the grill with spray bottle containing oil.Bring the wine to a boil in a medium skillet over medium-high heat. Cook until reduced by half, about 10 minutes. Add the broth, vinegar and garlic. Bring to a boil. Cook until reduced by half, about 5 minutes. Remove from the heat and add the parsley. Brush the steaks with the oil and sprinkle both sides with the salt and pepper. Place on the grill and cook until both sides are browned and the center is medium rare, about 5 minutes per side. Serve with a spoonful of the sauce.