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Port Glazed Ribeye

Port Glazed Ribeye

4 (10 oz.) Ribeyes
2 cups beef stock
2 cups port wine
1 shallot, minced
1 sprig of thyme
2 tbsp. + 1 tsp. butter
salt and pepper
Directions: In a small sauce pan, sweat the shallot in 1 teaspoon butter, add thyme and beef stock and reduce to 1/4 cup. Add port wine and reduce to 1/3 cup and remove from heat. Whisk in the remaining butter, 1/2 tablespoon at a time. Grill steaks to desired doneness (about six minutes per side for medium, rotating a quarter turn every three minutes to create the cross hatch grill marks.) Using a pastry or basting brush, coat each Ribeye evenly with the glaze and serve.
Servings: 4
Source: The Kansas City Steak Company

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