June 17th, 2008

Dock Yourself in This Port


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.