This was a non traditional Christmas dinner for us. My oven broke and Zach, owner of THE MEAT DEPARTMENT, came to the rescue. He gave me this amazing recipe (that I slightly modified) for barbecued Rib-eye steaks with a luscious velvety smooth Madeira sauce. Soo yummy, it may just have become the new favourite in our house!
8 Rib-eye steaks
Barberian's Steak House Seasoning (definitely my new favourite!)SAUCE:
1 1/2 cups Madeira wine
2 tablespoons fresh lemon juice
2 shallots, finely chopped
1 garlic clove, finely chopped
1 tablespoon tomato paste
3 whole black peppercorns
1 bay leaf
2 tablespoons heavy cream
1 cup unsalted butter
1 1/2 teaspoons kosher salt or to taste
METHOD:Take out steaks and let sit at room temperature for 1 hour.
Just before you put them on the grill season lightly with the Barberian's steak seasoning. Do not season too early or the juices will run out of the meat.
SAUCE DIRECTIONS:
Prepare sauce before you put steaks on the grill and keep warm until it is served.
Whisk the Madeira, lemon juice, shallots, peppercorns, garlic, tomato paste, and bay leaf in a large skillet. Bring to a simmer over medium high heat and then lower heat to medium-low and cook until only 1/4 cup of liquid is left in the pan. Approximately 10 -12 minutes. Stir in the cream and cook for 2 to 3 minutes. And then whisk in the cold butter a tablespoon at a time. Lastly taste for seasoning and add salt. Turn off the heat and cover to keep warm until steaks are ready. You may need to give the sauce a quick whisk before you serve.Serve along the side of each steak as a dipping sauce or drizzle over.
TIPS:
1. Always let steaks sit at room temperature for at least an hour before you grill. This will help keep them tender and juicy.
2. Cook steaks to your liking but remember to sear first and only turn once.
3. Do not substitute the Madeira wine with regular wine or Port.
4. This sauce can be served with any type of beef roast or any other cut of steak.
