Ribeye with Zinfandel Mushroom sauce

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

1. Preheat grill to 220F.
2. Season steaks with salt, pepper, and garlic using olive oil as a binder.
3. Smoke the steaks until 110F internal temperature.
4. While the steaks are smoking, prepare the sauce by slicing the vegetables.
5. Preheat a cast iron skillet to a high heat. Sear the ribeyes about 1 minute each side. Remove and let rest.
6. Using the same cast iron, add in garlic, shallots, and mushrooms at a medium temp.
7. Once they start to brown, add in 1 tbsp Worcestershire Sauce.
8. Once browned, add 1 cup of Terra D’Oro Zinfandel. Continue to cook then remove from skillet.
9. Add in 3 tbsp butter rosemary and thyme. Baste steaks at a low temp for about 30 seconds. Let rest.
10. 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.
11. Slice steaks and serve in sauce with fresh thyme.