Rib Eye Steak With Polenta Red Wine Sauce Recipes

Steps:

• WINE SAUCE: Melt butter in large saucepan over medium heat. Add onion and next 5 ingredients and saute until brown about 12 mins. Add wine and boil until reduced to glaze about 7 mins. Add broths and tomato paste, boil until reduced to about a cup stirring occasionally about 28 mins. Season with salt and pepper. Can me made 2 days ahead. Cover and chill. FOR ONIONS: Melt butter in small skillet over medium-high heat. Ass onions and saute until brown. Add broth and sugar. Boil until onions are tender and broth is reduced to a glaze, stir occasionally about 4 mins. Stir in vinegar, season with salt and pepper. CAN BE MADE 2 Days ahead. Cover and Chill. STEAKS: Brush steaks with olive oil and thryme, salt, and pepper, Grill about 6 mins per side for medium rare. Divide prepared polenta on 4 plates, place 1 steak on each plate, drizzle some warmed sauce over steaks, garnish with warmed onions and serve passing extra sauce separately.

Steps:

• Pat steaks dry, then sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper (total).
• Heat 1 tablespoon oil in a 12-inch heavy skillet over high heat until it shimmers, then sauté steaks in 2 batches, turning once, about 4 minutes per batch for medium-rare. Transfer to a large plate and cover with foil.
• Pour off fat from skillet, then sauté garlic in remaining tablespoon oil over medium-high heat until pale golden, about 30 seconds. Add wine and boil, stirring and scraping up brown bits, until reduced by half, 2 to 3 minutes. Add water, soy sauce, and any meat juices from plate and boil until reduced by half, 3 to 4 minutes.
• Reduce heat to medium-low and whisk in butter, 1 piece at a time, until slightly thickened. Stir in parsley and pour sauce over steaks.

Steps:

• Whisk together all ingredients but the steak. Pour into a large ziplock bag. Add steaks and smoosh them around to coat. Allow the steak to marinate in the fridge for several hours. Mine went about 8, but I think you could do overnight.
• Allow steak to come back to room temperature so the meat cooks evenly. Grill on a charcoal grill to your desired doneness.

Steps:

• Season the steaks with salt. Heat the oil in a frying pan large enough to fit both steaks, then add half the butter and once melted and foaming, add the garlic and thyme. Carefully put the steak in the pan and cook for 3 mins for rare, 4 mins for medium and 6 mins for well done, flip the steak and repeat. Once cooked, add a squeeze of lemon juice to the pan and spoon the lemony butter over the steak. Transfer the steaks to a warm plate and cover.
• Pour off the fat from the pan, discard the garlic and thyme and wipe out with kitchen paper. Place the pan back on the heat, add half the remaining butter, and once melted, add the shallot and fry for 30 seconds, then add the wine and reduce to a glaze. Pour in the stock and bring up to the boil, then add the pastrami and chilli and warm through. Finally, stir in the parsley. Put the steaks on plates and spoon over the sauce, with the ketchup (see recipe below) and chips on the side.