June 17th, 2008

Dock Yourself in This Port

By

What’s today? Tuesday?

Sounds like a good day for a steak.

Okay, any day sounds like a good day for a steak. So here’s a fun recipe that features port wine. You can’t go wrong there!

Port Glazed Ribeye
(Serves 4)

4 10 oz. Ribeye
2 Cups Beef Stock
2 Cups Port Wine
1 Shallot, minced
1 sprig, Thyme
2 Tbsp. + 1 tsp. Butter
Salt and Pepper

In a small sauce pan, sweat the shallot in 1 tsp. butter, add thyme and beef stock and reduce to ¼ Cup.  Add port wine and reduce to 1/3 Cup and remove from heat.  Whisk in the remaining butter, ½ Tbsp. at a time. Grill steaks to desired doneness (about six minutes per side for medium, rotating a quarter turn every three minutes to create the cross hatch grill marks.)  Using a pastry or basting brush, coat each ribeye evenly with the glaze and serve.


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About Me

Hi! My name is Dena P., and I love steak. In fact, I’ve been on a quest for the perfect steak for a few years now.

I love experimenting with food and I like to get my family, friends and neighbors involved. They add a lot to my cooking experience by helping me perfect techniques and sharing recipes.

Read More About Me »

Steak Widget