Grilled Steak with Red Wine Sauce
- 3 T salt
- 3 T paprika
- 2 T fresh ground black pepper
- 1 T garlic powder
- 1 T onion powder
- 2 tsp thyme
- 2 tsp oregano
- Combine all seasoning ingredients. Set steaks out to reach room temperature and press seasoning mixture into all areas of steaks. Set aside and prepare grill.
- A gas grill was used on these steaks. Heat grill to 450 - 475 degrees F. When grill reaches that temp and steaks are room temp, sear steaks on hottest part a grill 3 minutes. Rotate steaks a quarter turn (for the 'X' type grill marks) and grill another 3 minutes. Flip steaks to other side and grill 3 minutes, rotate 1/4 turn and grill another 3 minutes. At this point, move steaks to a cooler area of the grill and continue cooking until your preferred doneness.
- You can use this method to check doneness of the meat.
- Allow steaks to rest 5 minutes before cutting.
- Start Sauce while steaks are grilling and resting.
- Red Wine Sauce
- T butter, softened
- /2 c finely chopped onion
- /4 c dry red wine
- (13 3/4 or 14 1/2 oz) beef broth
- Cook onion in 1 T butter over medium heat 1 to 2 minutes or until tender. Add wine and broth to onions; bring to a boil over medium-high heat. Cook 12 to 13 minutes or until reduced by about 1/3. Reduce heat to low. Combine butter and flour in a small bowl until smooth. Whisk into wine sauce; cook and stir 1 mintue or until sauce is thickened. Serve warm over steaks.
Instead of the Red Wine Sauce you may want to spread a cube of Compound Butter on your steak instead. I thought this was incredibly strange the first time I heard of it, but then I tried it at Ruth’s Chris steak house and have been hooked on the butter/steak combo!