Grilled Ribeye with Red Wine Sauce and Pan-Fried Oysters

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.

One thought on “Grilled Ribeye with Red Wine Sauce and Pan-Fried Oysters

Leave a Reply

Your email address will not be published.