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cooking
4
Servings
20
min
Prep Time
15
min
Cook Time
ingredients

  • 4 (10 oz.) Kansas City Boneless Ribeye Steak
  • 2 cups beef stock
  • 2 cups port wine
  • 1 shallot, minced
  • 1 sprig of thyme
  • 2 tbsp. + 1 tsp. butter
  • salt and pepper
  • Source Customer Submission

Details

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 Kansas City Boneless Ribeye Steak evenly with the glaze and serve.