Grilled Cowboy Ribeye Steaks with Red Wine Shiitake Pan Sauce

Grilled Cowboy Ribeye Steaks with Red Wine Shiitake Pan Sauce paired with Mira Jimmy D’s Red Blend Napa Valley 2017

 

The thick look of a Cowboy Ribeye Steak will catch the attention of anyone at your next cookout. A “Cowboy Steak” is essentially a bone-in extra thick cut ribeye. If you can’t find one, ask the butcher and they should be able to cut you one around 3 inches thick. This steak is not only a showstopper, it will amaze the taste buds with its beefy flavor complemented by a decadent red wine shiitake pan sauce featuring the Mira Jimmy D’s Red Blend.

Prep Time: 15 minutes
Cook Time: 30 minutes
Serves: 2

Recommended Tools:
Long Tongs
10-inch non-reactive pan like stainless steel
Wireless Bluetooth Thermometer
Instant Read Thermometer
High Heat Gloves

Ingredients
Steaks:
3 pound bone-in ribeye steak (be sure it’s 2 ½ – 3 inches thick)
2 tablespoons extra virgin olive oil
¼ cup beef rub (see notes)

Pan Sauce:
2 tablespoons olive oil
3 tablespoons unsalted butter
4 ounces sliced shiitake mushrooms (about 2 loosely filled cups)
2 tablespoons finely diced shallots
2 cloves garlic, finely diced
½ cup Mira red wine blend
1 cup beef broth (bone broth preferred)
2 tablespoons balsamic vinegar
8 sprigs thyme
¼ teaspoon kosher salt

Instructions:
1. Prepare grill for two-zone grilling, targeting 500 degrees Fahrenheit (F) in the cooking chamber. While the grill is warming up coat the steaks on all sides with olive oil and beef rub.
2. When the grill hits the target temperature, place the steak over direct heat and close the lid. Grill for 3 minutes or until you see a nice crust form. Flip the steak and then continue grilling direct for another 3 minutes.
3. When you see a nice crust form, move the steak to the indirect side of the grill to finish cooking. Optional: Insert a Bluetooth thermometer in the thickest part of the steak to monitor the internal temperature of the meat.
4. Remove the steak from the grill when it reaches your desired internal temperature. For rare, remove when it’s 120 degrees F measured at the thickest part of the steak and let it rest for 15 minutes prior to serving.
5. For the Pan Sauce: Place the pan on the grill over direct heat and add the oil and one tablespoon of butter. When it’s melted and slightly smoking, add the mushrooms. The pan will be hot and you will hear a sear. Let the mushrooms sauté for about 3 minutes and then begin stirring them. After 3 – 5 additional minutes the mushrooms should be browned. Next, add the shallots and stir for two minutes to soften. Add the garlic and stir for one minute.
6. Then add the wine. It will immediately start to simmer. Then add the broth, balsamic vinegar, thyme, and salt. Stir and close the lid. Let the sauce come to a simmer and reduce by half. About 4 minutes.
7. After the sauce has reduced in half, remove the pan from the heat, add the remaining 2 tablespoons of butter and stir to melt the butter. The sauce will start to thicken.
8. Serve the sauce over the sliced steak.

Notes:

Beef Rub: A simple beef rub is a mix of kosher salt, granulated garlic, and coarse black pepper. In this recipe use 2 tablespoons of each for just under 1/3 cup of beef rub. You will need ¼ cup to 1/3 cup depending on the exact size of your steaks.

Gas Grills: Use the same two-zone method with one burner on high for direct grilling, and one burner off for indirect grilling.

Resting: Resting allows carry over cooking to happen whereby the steak will continue to rise in temperature another 5 degrees. After 15 minutes, slice along the bone to separate, and then slice the steak into pencil thick slices. Serve with the pan sauce and your favorite grilled side.

Pan Sauce: The secret to a thick sauce is to let the liquids reduce in half. If you don’t let it reduce the sauce will be runny. When using a grill for making the sauce, temperatures under the pan may vary, so be sure to add butter when it is reduced enough. Alternatively you can make the pan sauce on a stove top.

RANGES FOR BEEF LEVELS OF DONENESS
• Rare: 120-130 degrees F
• Medium Rare: 130-140 degrees F
• Medium: 140-150 degrees F
• Medium Well: 150-160 degrees F
• Well Done: 160 degrees F (and not recommended)

 

Recipe, photo and video developed by Vindulge