Grilled Ribeye with Red Wine Sauce and Pan-Fried Oysters
Suggested Pairing: Pair with a high quality Cabernet wine.
- 4- Ribeye steaks 8-10oz
- ¼ cup olive oil
-
½ cup steak seasoning (I use Cowboy blend from Spicewalla Asheville, NC)
- Rub steaks with olive oil and coat each side of steak with seasoning, set aside.
Red Wine Sauce:
- 1 cup Cabernet wine
- ½ cup beef stock
-
2 TBSP balsamic vinegar
-
1 TBSP minced shallots
-
1 TBSP balsamic glaze
- 1 TBSP honey
- 1 tsp chopped Italian parsley
- Salt & Pepper to taste
- 2 TBSP cold butter
Place wine in a small sauce pan over med-high heat and simmer until reduced by half. Add beef stock, balsamic vinegar, & shallots and reduce by half again. Stir in balsamic glaze, honey, and parsley.
Prepare BBQ grill for the steaks.
For the oysters:
- 16oz jar of fresh shucked oysters
- 2 cups seasoned panko bread crumbs
- ¼ cup olive oil
Dredge oysters in bread crumbs in batches and let sit in breading for 5-10 minutes to coat well and absorb moisture from oysters.
Put oysters on a plate and set aside. Grill steaks on pre-heated grill 3-4 mins per side or until desired doneness. While steaks are resting heat oil in a large skillet or cast iron pan. Pan-fry oysters in batches and place on paper towel lined plate.
Bring sauce back to temp, season with salt & pepper and stir in butter.
Sauce steaks and serve with oysters and your favorite potato and vegetable.
Good one chef J.