Shelly's Recipe

RIBEYE STEAK WITH CABERNET SAUVIGNON SAUCE

Category: Beef Steaks

4 boneless ribeye steaks
2 tbsp peanut oil
Salt and pepper
1 cup Cabernet Sauvignon
1/2 cup beef stock
1 tbsp balsamic vinegar and chopped shallot
1 tsp chopped fresh Italian parsley

Brush steaks with oil and season with salt and pepper. Place wine in a saucepan over high heat. Simmer until reduced by half. Add the beef stock, Balsamic vinegar and shallot. Reduce again by half. Add the parsley. Prepare a fire in your barbecue. When ready, grill the steaks as soon as the flames subside. Serve with the Cabernet sauce. Serves 4 (or more)