Grilled Rib-Eye Steak with Sauce Diane

I always bring steaks to room temperature by removing them from the fridge 30 minutes before I want to cook them. This recipe uses my favourite cut, the rib-eye, which is still nice and tender but with enough fat and textures to make for an exciting chew.

Ingredients


  • 4 x 225g (8oz) dry aged rib-eye steaks
  • 100 ml olive oil
  • 2 garlic cloves (crushed)
  • 1 tsp chopped fresh thyme
  • for the sauce:
  • 2 tblsp olive oil
  • 25 g butter
  • 1 shallot (finely chopped)
  • 120 ml brandy
  • 150 g button mushrooms (trimmed and sliced)
  • 150 ml white wine
  • 150 ml beef stock
  • 1 tblsp worcestershire sauce
  • good pinch sugar
  • 150 ml double cream
  • 1 tblsp chopped fresh flat-leaf parsley
  • squeeze of fresh lemon juice
  • salt and freshly ground black pepper
  • lightly dressed mixed green salad, to serve

Method

  1. Trim the rib-eye steaks of any excess fat and place in a non-metallic dish and add the olive oil, garlic and thyme, tossing to coat. Cover with clingfilm and leave in fridge to marinate overnight.
  2. To make the sauce, heat a pan and add one of the tablespoons of the oil and the butter, then swirl until the butter has melted and is foaming.
  3. Tip in the shallot and mushrooms and sauté for 2-3 minutes until tender.
  4. Pour over the brandy, then use a match or tilt up the pan to catch the flame. It will flare up for about 5-10 seconds and then subside when the alcohol flame burns off.
  5. Add white wine and simmer until reduced by half.
  6. Stir the stock into the pan with the Worcestershire sauce, sugar and cream.
  7. Bring to the boil, then reduce the heat and simmer for 20-25 minutes or until thickened and reduced to a sauce consistency which will coat the back of a wooden spoon, stirring occasionally.
  8. Stir in the parsley and lemon juice.
  9. Season to taste and use immediately or allow to cool down completely and store in a bowl covered with clingfilm in the fridge for up to 2 days.
  10. Remove the steaks from the fridge at least half an hour before you wish to cook them, then shake off any excess marinade and season to taste.
  11. Grill, barbecue or pan-fry the steaks over a fierce heat for 6-7 minutes for medium rare, or to your liking.
  12. Allow to rest for 5 minutes on warm plates.
  13. Reheat the sauce Diane gently in a pan when needed.
  14. Place the grilled steaks on warmed plates and spoon over the sauce and add some mixed salad to each plate to serve.




X
Join

Use your RTE ID to Join

  • Upload your style photos
  • Create and save recipes
  • Review and Comment
  • Have your say
help Whats this?
Don't have an RTE ID? register