Ribeye with Zinfandel Mushroom sauce
Made with Terra d’Oro Zinfandel.
These reverse-seared ribeyes feature a savory zinfandel mushroom sauce. Pair with a glass of Terra d’Oro Zinfandel, an elegant & full-bodied wine.
Ingredients
- 2 boneless ribeyes
- 4 cups portobello mushrooms, sliced
- 2 shallots, diced
- 4 cloves garlic, thinly sliced
- ¾ stick butter
- 2 tbsp all purpose flour
- 1 tbsp worcestershire sauce
- 1.5 cups beef broth
- 2 cups Terra D’Oro Zinfandel
- rosemary
- thyme
- salt, pepper & garlic
Directions
- Preheat grill to 220F.
- Season steaks with salt, pepper, and garlic using olive oil as a binder.
- Smoke the steaks until 110F internal temperature.
- While the steaks are smoking, prepare the sauce by slicing the vegetables.
- Preheat a cast iron skillet to a high heat. Sear the ribeyes about 1 minute each side. Remove and let rest.
- Using the same cast iron, add in garlic, shallots, and mushrooms at a medium temp.
- Once they start to brown, add in 1 tbsp Worcestershire Sauce.
- Once browned, add 1 cup of Terra D’Oro Zinfandel. Continue to cook then remove from skillet.
- Add in 3 tbsp butter rosemary and thyme. Baste steaks at a low temp for about 30 seconds. Let rest.
- Form a roux by adding 3 tbsp flour and stir until smooth. Add 1 cup Zinfandel, followed by 1 cup beef broth. Bring to a simmer and fold in mushrooms.
- Slice steaks and serve in sauce with fresh thyme.
