Grilled Rib Eye Steak with Mushroom Wine Reduction Sauce

Grilled Rib Eye Steak with Mushroom Wine Reduction Sauce cooked on the Somerset III Gas Grill from Camp Chef.

Using a two-step cooking process then finishing up with a red wine reduction sauce with mushrooms and shallots.

(Closed Captioning available on this video)

More information on the Camp Chef Somerset III with Grill Box

Video Transcript:

Presenter
Hey, everyone, today we’re upping your grilling game with a nice Rib Eye Steak and a Mushroom Red Wine Reduction Sauce grilled a little bit different than you’re used to, on the Cooking Everything Outdoors show.
So before I go over the ingredients, I want to go over the setup that I’m using today.
I’m going to be grilling today with my Camp Chef Somerset III Gas Grill and the barbecue grill accessory.
And we’re also going to be using a skillet to get our sucks built-up or as you may know them as fond.
And you have a couple of choices.
You can go with your standard cast iron pan.
I’m actually going to go with a heavy all-clad pan because you’re going to be able to see it better on this video when I make my sauce, but either one of these are going to work just perfect for this.
On the Camp Chef barbecue grill box what I’m going to be doing is 2-zone cooking.
You’ve seen me do this on other gas grills and charcoal grills.
So, basically, I’m going to have the heat over here and I’m not going to use this side.
And then I’m going to have my cool zone over here, which I’m going to use to bring my steak up to temp.
And I’ll show you what I mean in a little bit.
Ingredient-wise, it’s pretty simplistic.
I have about 1½ pound of boneless rib eye and is nicely marbled, not ragout marbled but it looks really good.
You’ll need some fresh coarse ground black pepper, some coarse salt.
Let’s just coarse your salt.
And there is about 1½ tablespoons of chopped rosemary, 2 tablespoons of butter which I have just put into patties, 6 crimini mushrooms sliced, 1 shallot sliced and I did it so that I will get ringlets or half ringlets.
And a couple tablespoons of extra virgin olive oil.
So, to start with I want to aggressively season my steak with salt and pepper and don’t be shy on this.
So I’ve been preheating my pan for about 5 minutes now.
It’s starting to smoke.
It’s good and hot.
I’m going to add a little bit of olive oil.
I don’t want a ton in there.
And that looks good.
We have those nice ripples starting to smoke.
I want to add my steak in there before I put it in the grill.
And the reason I want to do this is I am going to build up some flavor in this pan.
I’m going to crust both sides of my steak.
And then I’m going to put it in the grill to offset cooking finish, very similar to a restaurant style steak.
And what this is going to give you is a overall crust that you normally wouldn’t get with grill grates.
So I’m going to have a full crust on both sides and cook it slowly up to temp.
And the residual fond or sucks that are in the bottom of this pan were they’re going to give me that incredibly rich sauce that I’m going to be putting on this when I’m done.
About 2 minutes each side.
Mind you I’m not cooking this steak.
I’m just building up that beautiful crust.
Okay, our stake is exactly where we want it.
Now, I want to put it in my 350-degree oven on my cool side for indirect cooking.
And I’m going to bring that up to temp.
Depending on what you like, it could be medium or medium rare or rare.
If you like it raw, it’s ready to go.
I’ve turned my heat off.
I don’t want to burn these.
Now, before I start my sauce I do have some asparagus I want to put on here just because I want a little green with my steak.
I guess I need some starch still.
So our steak has reached an internal temperature of 140 in the thickest part and I want to pull that off and let it rest.
I’ll pull my asparagus and we’ll get started on that sauce while this rest.
Okay, so our pan is heated up.
I will add just a tad bit more oil to that.
If you didn’t have the grease from the steak, you chose not to do it this way, you could put a little butter in there to get some fat in there, to sauté this.
But we’re going to pick up all that flavor and you can already see it coming up onto the onions.
We’re going to pick all that up.
And I’m going to sauté these down a little bit on low heat.
I don’t want a lot of heat on this.
So once they’ve gotten their color, they’re starting to get soft.
This is where I’m going to add my mushrooms.
And I’m adding my rosemary.
This is a rather tough herb in my opinion and takes a little bit of extra work to get those flavors released, little extra time.
I’m going to sautéed these down just a little bit.
I want my mushrooms to have a lot of character in there.
That’s why I’ve left them large like this.
When your mushrooms have cooked down a little bit, it’s time to add some wine.
I’m using a real nice local Zinfandel.
Be careful of flare-ups on this.
It can happen.
And I’m going to put about a couple of wine in there.
And we’re going to cook this at a steady, slow, simmer here until it is reduced about halfway.
While this is reducing, let’s go slice up that steak.
Now, I’m slicing mine.
You could just take a fork to it and cut off a piece at a time.
And that ought to appease those medium rare fanatics out there.
I know there’s a lot of you.
Our sauce wine has reduced by at least half and it’s looking really, really nice.
It’s picked up all the pieces in that pot.
I could just smell the aroma right now.
And so what I want to do is I want to finish this off with butter and just one pad at a time.
I want to work it in there.
And this is going to thicken it up.
It’s going to add a ton of richness to this and make it shine.
And you want to do this slowly.
Now, if you like your sauce thicker than this, you could spend more time reducing the wine.
That’s certainly acceptable.
There is our beautiful mushroom red wine reduction sauce that’s going to go on our steak.
You can, at this point, season it to taste with some salt and pepper.
I already know it’s a little salty and I’m going to add just a smidge of pepper to it.
Turn off my heat and let’s plate this up.
Take some of our sauce and our mushroom and shallots.
Like so.
And there you are, my friends, that is my idea of a grilled rib eye with mushroom and shallot reduction sauce, red wine reduction sauce.
I got to try a quick piece of the rib eye.
Oh my gosh!
That is so incredibly tender.
It is just a fabulous steak.
So that’s it.
I really hope you give this a try.
It’s a little different than what you’re used to, just throw in a steak on a grill.
It’s multi-step.
It’s a little bit of combination cooking using different techniques and adding a sauce to your recipe that is just rich and delicious.
Surely, it’s going to be a hit.
Now, I want to take a second, as I always do, to thank my sponsors Camp Chef and www.OutdoorCooking.com and www.IslandGrillstone.com because without them, as I always tell you, none of this would be possible.
Go visit them.
Go say hi.
Tell them Gary sent you.
Go buy something.
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