Steaks with Red Sauce and Gorgonzolas Cheese
4 medium sized Rib Eye Steaks
Salt & Pepper
1/3 cup grape juice (not white, it is too sweet)
¼ cup balsamic vinegar
1 tablespoons olive oil
2 tablespoons diced shallots, (could use red onions)
1 garlic clove, minced
1 teaspoon dried thyme
1 tablespoon soften buttered
1 tablespoon flour
¼ cup Gorgonzolas crumbles
Season steaks with salt and pepper on BOTH sides. Sear steaks for 3 minutes on both sides. Don’t move them around, don’t touch them…just sear and flip after 3 minutes. After both sides have been seared place in a casserole dish. Add oil to your pan and sauté your shallots and garlic on medium heat. When they are soft and translucent add your grape juice and vinegar, then add Thyme. Turn to high heat and reduce for 3 minutes, your liquid should reduce in volume almost by half. Meanwhile in a small bowl mix your soften butter and flour until you make a nice golden paste. Add this to your liquid mixture and whisk. When the liquid starts to thicken slightly remove from heat and pour over steaks. Cover dish with foil and place in a 350 degree oven for another 5 minutes, this will produce a medium rare steak. If you want something more done, leave in for an extra 3 minutes. When serving sprinkle with the gorgonzolas crumbles.
***serve with a green veggie and your favorite potato (try my crispy parmesan potatoes)
4 medium sized Rib Eye Steaks
Salt & Pepper
1/3 cup grape juice (not white, it is too sweet)
¼ cup balsamic vinegar
1 tablespoons olive oil
2 tablespoons diced shallots, (could use red onions)
1 garlic clove, minced
1 teaspoon dried thyme
1 tablespoon soften buttered
1 tablespoon flour
¼ cup Gorgonzolas crumbles
Season steaks with salt and pepper on BOTH sides. Sear steaks for 3 minutes on both sides. Don’t move them around, don’t touch them…just sear and flip after 3 minutes. After both sides have been seared place in a casserole dish. Add oil to your pan and sauté your shallots and garlic on medium heat. When they are soft and translucent add your grape juice and vinegar, then add Thyme. Turn to high heat and reduce for 3 minutes, your liquid should reduce in volume almost by half. Meanwhile in a small bowl mix your soften butter and flour until you make a nice golden paste. Add this to your liquid mixture and whisk. When the liquid starts to thicken slightly remove from heat and pour over steaks. Cover dish with foil and place in a 350 degree oven for another 5 minutes, this will produce a medium rare steak. If you want something more done, leave in for an extra 3 minutes. When serving sprinkle with the gorgonzolas crumbles.
***serve with a green veggie and your favorite potato (try my crispy parmesan potatoes)
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