Happy Birthday to my mother-in-law, Susan! She wants steak tonight!
Rib Eyes with Red Wine Mushroom Pan Sauce
2 boneless rib-eye steaks, about 2 inches thick
2 tablespoons butter
8 sprigs thyme
Garlic salt, to taste
Red Wine Mushroom Pan Sauce
Extra virgin olive oil
1 stick unsalted butter, separated
8 ounces shiitake, cremini or white mushrooms, sliced
1 shallot, finely diced or red onion, halved and sliced into half-moons
4 cloves garlic, finely diced
8 sprigs thyme
1 cup dry red wine
1 cup beef broth
4 tablespoons balsamic vinegar
Kosher salt, to taste
Fire the grill for two-zone grilling at about 500 degrees. While the grill is warming up, coat the steaks on all sides with olive oil and liberally season with garlic salt.
Place the steaks on the grill over the fire. When you see a nice crust form, move the steak to the indirect side of the grill and top with butter and thyme to finish cooking.
Remove the steak from the grill when it reaches your desired internal temperature. For rare, remove when it’s 120 degrees at the thickest part of the steak and let it rest for 10 minutes before serving.
Red Wine Mushroom Pan Sauce
Place a cast iron skillet on the grill over direct heat and add the oil and 1 tablespoon of butter. When it’s melted and slightly smoking, add the mushrooms. The pan will be hot, and you will hear a sizzle. Let the mushrooms sauté for about 3 minutes and then begin stirring them. After 3 – 5 additional minutes, the mushrooms should be browned. Next, add the shallots or onion and stir for 2 minutes to soften. Add the garlic and stir for 1 minute.
Add the wine. It will immediately start to simmer. Then add the broth, balsamic vinegar, thyme, and salt. Stir and close the lid. Let the sauce come to a simmer and reduce by half (about 4 minutes).
After the sauce has reduced in half, remove the pan from the heat, add the remaining 2 tablespoons of butter and stir to melt the butter. The sauce will start to thicken. Serve the sauce over the steak.