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Rib Eye Steak topped with Red Wine Mushroom Sauce
Serves 4
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Ingredients:
| 4 boneless rib eye steaks |
| Extra-Virgin Olive Oil |
| Steak rub seasoning |
| 1/2 cup unsalted butter, divided use |
| 2 teaspoons fresh minced garlic |
| 1 lb sliced fresh mushrooms |
| 1 teaspoon Worcestershire sauce |
| 2 teaspoons chopped fresh thyme, or 1 tsp. dried |
| 2 tablespoons flour |
| 1 cup red wine |
| 1 can beef broth, (14.5 oz) |
| Sea salt |
| Freshly ground pepper |
Directions:
- Preheat grill to medium-high heat.
- Rub steaks all over with olive oil and sprinkle both sides with steak rub. Grill to desired doneness, about 5 minutes per side for medium-rare.
- While steak is grilling, make the sauce. Preheat large skillet over medium-high heat. Add 2 tablespoons of the butter, garlic, mushrooms, Worcestershire sauce and thyme. Sauté until mushrooms are lightly browned.
- Sprinkle with flour, stir well, and cook 2 more minutes. Stir in the red wine and beef broth; bring to a boil. Reduce heat and simmer uncovered to reduce by half, about 5 minutes.
- Add remaining butter, a little at a time, and season, to taste, with sea salt and freshly ground pepper. Serve sauce over top of grilled steaks.
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