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Grilled prime rib with Ginger-shallot gastrique


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  • ginger-shallot Gastrique
  • 12 T unsalted butter
  • 3 thinly slice shallots
  • 1 -3 inch piece of ginger, sliced thin
  • pinch of sugar
  • 3 sliced garlic cloves
  • 8 whole black pepper corns
  • 1/2 cup honey
  • 1/2 cup soy sauce
  • 5 T sherry wine vinegar
  • Rib -Eye steak
  • 2 2 inch thick rib eye steak(about 3#)
  • kosher salt and ground pepper to taste
  • 1 # brussels sprouts, outer leaves removed and cut in half
  • 1/2 cup extra virgin oil
  • pinch of sugar
  • 1 pound fingerling potatoes
  • sprig of thyme



Step 1

place 4 tablespoons of butter in a large sauce pan over med high heat and cook until golden brown. add shallots, ginger and sugar, lower heat to med and cook 4-5 minutes until lightly camelized. Add garlic and cook until fragrance is released, about 1-2 in. Add pepper corns, honey, soy sauce and vinegar and bring to a boil. Lower heat and simmer for 10 minutes. Remove from heat, cover and let stand for 30 minutes. strain and discard solids.(can be made several hours in advance). when ready to serve, bring it to a simmer. cut remaining 8 T of butter into 1/2 inch cubes. add the butter pieces while shisking constantly, until all the sauce has emulsified. add more vinegar and honey to taste.

Preheat oven to 450. Liberally season steaks with salt and pepper. toss brussel sprouts in a bowl with 1/4 cup of olive oil a pinch of sugar, and salt and pepper. Place in roasting pan. Toss potatoes in a bowlwith reamining olive oil and place in a roasting pan. Place both roasting pans in the oven uncovered and cook until golden brown, about 15-20 minutes for the potatoes and 20-25 minutes for the brussel sprouts. Cover both loosely with foil to keep warm. Heat grill to high for 10 minutes. add steaks and grill until seared on outside, about 10 minutes per side for med/med rare. transfer steaks toa platter and let sit for 10 min, covered loosely with foil. Cut steak into 1/2 thick slices and serve with hot gastrique sauce potatoes and sprouts.

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