Grilled Steak with Red Wine Reduction

By danand

Ingredients

• 3 tablespoons butter
• • 1 medium Vidalia onion, peeled and finely chopped
• • 2 cloves garlic, peeled and finely chopped
• • 1 1/4 teaspoons fresh thyme, marjoram or oregano leaves (or 1/4 teaspoon dried)
• • 1 1/4 cups dry red wine (preferably the same wine you'll be drinking)
• • 3 tablespoons Champagne vinegar
• • 6 New York strip or rib eye steaks, 1 inch to 1 1/2 inches thick
• • Salt and freshly ground black pepper to taste

Details

Servings 6
Adapted from winespectator.com

Preparation

Step 1

1. Make the sauce before cooking the steaks, then reheat on the stovetop (or grill, if cooking outdoors). Heat 2 tablespoons of the butter in a sauté pan over medium heat until it foams and subsides, then add the onions. Cook, stirring frequently, until the onions are soft and translucent but not browned, about 4 minutes. Stir in the garlic and herbs and cook for another 2 minutes. Stir in the wine, bring to a boil, and let cook for about 10 minutes or until the volume of the liquid is reduced by half. Add the vinegar, return to a boil and cook for another 5 minutes, at which point the sauce should be slightly thickened. Whisk in the remaining tablespoon of butter and season the sauce with salt and pepper to taste. Remove from the heat and set aside while the steaks cook.
2. Preheat your grill so that it is very hot. Brush the grill lightly with oil and let it get hot before putting the meat on. Have a spray bottle of water ready to extinguish any grease flare-ups as the steaks cook.
3. Arrange the steaks on the grill without letting them touch (air must circulate to brown them evenly) after seasoning with salt and pepper. Watch the top surface carefully. After 5 to 7 minutes, little drops of red juice will start to bead on the surface. This is the signal to turn the steak.
4. Turn the steaks using tongs. Season them lightly on the uncooked side. Watch for the telltale beading again. This signals a rare to medium rare steak. Allow another 1 to 2 minutes for medium, and another 2 to 3 minutes for well-done, turning again halfway through the additional time. Let steaks rest 10 minutes before slicing and serving. Re-warm sauce on stovetop or grill and drizzle over meat to serve