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Grilled Rib-Eye Steak with Bordelaise Sauce

A classic French sauce, Bordelaise originated in Bordeaux, a renowned center of gastronomy and one of France's most respected wine regions. The sauce combines red wine, sauce espagnole (brown sauce) or demi-glace, and marrow, the soft, rich tissue from the hollow center of beef bones. In this recipe, we streamline preparation by incorporating our ready-to-use Bordelaise sauce.

Ingredients:

  • 1 rib-eye steak, about 1 lb. and 1 1⁄2 inches
     thick
  • 2 Tbs. olive oil
  • Salt and freshly ground pepper, to taste
  • 1/3 cup Bordelaise finishing sauce

Directions:

Rub the steak on both sides with the olive oil. Place the steak in a shallow dish, cover with plastic wrap and let stand at room temperature for about 1 hour.

Set a panini pan over medium-high heat, place the press inside the pan and preheat for 5 minutes. Spray the pan and the press with nonstick cooking spray. Generously season the steak with salt and pepper. Place the steak in the pan, cover with the press and cook for 6 minutes for medium-rare, or until done to your liking.

Transfer the steak to a carving board, cover loosely with aluminum foil and let rest for 5 minutes.

Meanwhile, pour off any oil from the pan. Pour the Bordelaise finishing sauce into the pan, set over medium-low heat and cook, stirring occasionally, until hot, about 3 minutes.

Cut the steak into thin strips, drizzle with the sauce and serve immediately.
Serves 2.
Williams-Sonoma Kitchen.