{"id":10191,"date":"2014-05-16T10:04:03","date_gmt":"2014-05-16T17:04:03","guid":{"rendered":"http:\/\/cooking-outdoors.com\/?p=10191"},"modified":"2017-02-08T11:50:06","modified_gmt":"2017-02-08T19:50:06","slug":"grilled-rib-eye-steak-with-mushroom-wine-reduction-sauce","status":"publish","type":"post","link":"https:\/\/cooking-outdoors.com\/grilled-rib-eye-steak-with-mushroom-wine-reduction-sauce\/","title":{"rendered":"Grilled Rib Eye Steak with Mushroom Wine Reduction Sauce"},"content":{"rendered":"<h2>Grilled Rib Eye Steak with Mushroom Wine Reduction Sauce<\/h2>\n<p>&nbsp;<\/p>\n<p>Grilled Rib Eye Steak with Mushroom Wine Reduction Sauce cooked on the Somerset III Gas Grill from Camp Chef.<\/p>\n<p>Using a two-step cooking process then finishing up with a red wine reduction sauce with mushrooms and shallots.<\/p>\n<p>&nbsp;<\/p>\n<p><iframe loading=\"lazy\" width=\"1080\" height=\"608\" src=\"https:\/\/www.youtube.com\/embed\/yfjscWfF9W0?feature=oembed\" frameborder=\"0\" allowfullscreen><\/iframe><\/p>\n<p>&nbsp;<\/p>\n<h6>(Closed Captioning available on this video)<\/h6>\n<p>More information on the <a title=\"Camp Chef Somerset III with Grill Box\" href=\"http:\/\/www.outdoorcooking.com\/somerset-iii-outdoor-range.html\" target=\"_blank\" rel=\"nofollow\">Camp Chef Somerset III with Grill Box<\/a><\/p>\n<p>&nbsp;<\/p>\n<blockquote><p><strong>Video Transcript:<\/strong><\/p>\n<p>Presenter<br \/>\nHey, everyone, today we\u2019re upping your grilling game with a nice Rib Eye Steak and a Mushroom Red Wine Reduction Sauce grilled a little bit different than you\u2019re used to, on the Cooking Everything Outdoors show.<br \/>\nSo before I go over the ingredients, I want to go over the setup that I\u2019m using today.<br \/>\nI\u2019m going to be grilling today with my Camp Chef Somerset III Gas Grill and the barbecue grill accessory.<br \/>\nAnd we\u2019re also going to be using a skillet to get our sucks built-up or as you may know them as fond.<br \/>\nAnd you have a couple of choices.<br \/>\nYou can go with your standard cast iron pan.<br \/>\nI\u2019m actually going to go with a heavy all-clad pan because you\u2019re going to be able to see it better on this video when I make my sauce, but either one of these are going to work just perfect for this.<br \/>\nOn the Camp Chef barbecue grill box what I\u2019m going to be doing is 2-zone cooking.<br \/>\nYou\u2019ve seen me do this on other gas grills and charcoal grills.<br \/>\nSo, basically, I\u2019m going to have the heat over here and I\u2019m not going to use this side.<br \/>\nAnd then I\u2019m going to have my cool zone over here, which I\u2019m going to use to bring my steak up to temp.<br \/>\nAnd I\u2019ll show you what I mean in a little bit.<br \/>\nIngredient-wise, it\u2019s pretty simplistic.<br \/>\nI have about 1\u00bd pound of boneless rib eye and is nicely marbled, not ragout marbled but it looks really good.<br \/>\nYou\u2019ll need some fresh coarse ground black pepper, some coarse salt.<br \/>\nLet\u2019s just coarse your salt.<br \/>\nAnd there is about 1\u00bd tablespoons of chopped rosemary, 2 tablespoons of butter which I have just put into patties, 6 crimini mushrooms sliced, 1 shallot sliced and I did it so that I will get ringlets or half ringlets.<br \/>\nAnd a couple tablespoons of extra virgin olive oil.<br \/>\nSo, to start with I want to aggressively season my steak with salt and pepper and don\u2019t be shy on this.<br \/>\nSo I\u2019ve been preheating my pan for about 5 minutes now.<br \/>\nIt\u2019s starting to smoke.<br \/>\nIt\u2019s good and hot.<br \/>\nI\u2019m going to add a little bit of olive oil.<br \/>\nI don\u2019t want a ton in there.<br \/>\nAnd that looks good.<br \/>\nWe have those nice ripples starting to smoke.<br \/>\nI want to add my steak in there before I put it in the grill.<br \/>\nAnd the reason I want to do this is I am going to build up some flavor in this pan.<br \/>\nI\u2019m going to crust both sides of my steak.<br \/>\nAnd then I\u2019m going to put it in the grill to offset cooking finish, very similar to a restaurant style steak.<br \/>\nAnd what this is going to give you is a overall crust that you normally wouldn\u2019t get with grill grates.<br \/>\nSo I\u2019m going to have a full crust on both sides and cook it slowly up to temp.<br \/>\nAnd the residual fond or sucks that are in the bottom of this pan were they\u2019re going to give me that incredibly rich sauce that I\u2019m going to be putting on this when I\u2019m done.<br \/>\nAbout 2 minutes each side.<br \/>\nMind you I\u2019m not cooking this steak.<br \/>\nI\u2019m just building up that beautiful crust.<br \/>\nOkay, our stake is exactly where we want it.<br \/>\nNow, I want to put it in my 350-degree oven on my cool side for indirect cooking.<br \/>\nAnd I\u2019m going to bring that up to temp.<br \/>\nDepending on what you like, it could be medium or medium rare or rare.<br \/>\nIf you like it raw, it\u2019s ready to go.<br \/>\nI\u2019ve turned my heat off.<br \/>\nI don\u2019t want to burn these.<br \/>\nNow, before I start my sauce I do have some asparagus I want to put on here just because I want a little green with my steak.<br \/>\nI guess I need some starch still.<br \/>\nSo our steak has reached an internal temperature of 140 in the thickest part and I want to pull that off and let it rest.<br \/>\nI\u2019ll pull my asparagus and we\u2019ll get started on that sauce while this rest.<br \/>\nOkay, so our pan is heated up.<br \/>\nI will add just a tad bit more oil to that.<br \/>\nIf you didn\u2019t have the grease from the steak, you chose not to do it this way, you could put a little butter in there to get some fat in there, to saut\u00e9 this.<br \/>\nBut we\u2019re going to pick up all that flavor and you can already see it coming up onto the onions.<br \/>\nWe\u2019re going to pick all that up.<br \/>\nAnd I\u2019m going to saut\u00e9 these down a little bit on low heat.<br \/>\nI don\u2019t want a lot of heat on this.<br \/>\nSo once they\u2019ve gotten their color, they\u2019re starting to get soft.<br \/>\nThis is where I\u2019m going to add my mushrooms.<br \/>\nAnd I\u2019m adding my rosemary.<br \/>\nThis is a rather tough herb in my opinion and takes a little bit of extra work to get those flavors released, little extra time.<br \/>\nI\u2019m going to saut\u00e9ed these down just a little bit.<br \/>\nI want my mushrooms to have a lot of character in there.<br \/>\nThat\u2019s why I\u2019ve left them large like this.<br \/>\nWhen your mushrooms have cooked down a little bit, it\u2019s time to add some wine.<br \/>\nI\u2019m using a real nice local Zinfandel.<br \/>\nBe careful of flare-ups on this.<br \/>\nIt can happen.<br \/>\nAnd I\u2019m going to put about a couple of wine in there.<br \/>\nAnd we\u2019re going to cook this at a steady, slow, simmer here until it is reduced about halfway.<br \/>\nWhile this is reducing, let\u2019s go slice up that steak.<br \/>\nNow, I\u2019m slicing mine.<br \/>\nYou could just take a fork to it and cut off a piece at a time.<br \/>\nAnd that ought to appease those medium rare fanatics out there.<br \/>\nI know there\u2019s a lot of you.<br \/>\nOur sauce wine has reduced by at least half and it\u2019s looking really, really nice.<br \/>\nIt\u2019s picked up all the pieces in that pot.<br \/>\nI could just smell the aroma right now.<br \/>\nAnd so what I want to do is I want to finish this off with butter and just one pad at a time.<br \/>\nI want to work it in there.<br \/>\nAnd this is going to thicken it up.<br \/>\nIt\u2019s going to add a ton of richness to this and make it shine.<br \/>\nAnd you want to do this slowly.<br \/>\nNow, if you like your sauce thicker than this, you could spend more time reducing the wine.<br \/>\nThat\u2019s certainly acceptable.<br \/>\nThere is our beautiful mushroom red wine reduction sauce that\u2019s going to go on our steak.<br \/>\nYou can, at this point, season it to taste with some salt and pepper.<br \/>\nI already know it\u2019s a little salty and I\u2019m going to add just a smidge of pepper to it.<br \/>\nTurn off my heat and let\u2019s plate this up.<br \/>\nTake some of our sauce and our mushroom and shallots.<br \/>\nLike so.<br \/>\nAnd there you are, my friends, that is my idea of a grilled rib eye with mushroom and shallot reduction sauce, red wine reduction sauce.<br \/>\nI got to try a quick piece of the rib eye.<br \/>\nOh my gosh!<br \/>\nThat is so incredibly tender.<br \/>\nIt is just a fabulous steak.<br \/>\nSo that\u2019s it.<br \/>\nI really hope you give this a try.<br \/>\nIt\u2019s a little different than what you\u2019re used to, just throw in a steak on a grill.<br \/>\nIt\u2019s multi-step.<br \/>\nIt\u2019s a little bit of combination cooking using different techniques and adding a sauce to your recipe that is just rich and delicious.<br \/>\nSurely, it\u2019s going to be a hit.<br \/>\nNow, I want to take a second, as I always do, to thank my sponsors Camp Chef and www.OutdoorCooking.com and www.IslandGrillstone.com because without them, as I always tell you, none of this would be possible.<br \/>\nGo visit them.<br \/>\nGo say hi.<br \/>\nTell them Gary sent you.<br \/>\nGo buy something.<br \/>\nCome back and watch a video.<br \/>\nSubscribe if you haven\u2019t and if you have, thank you very much for subscribing.<br \/>\nWe\u2019ll see you when we see you.<\/p><\/blockquote>\n<p>&nbsp;<\/p>\n<p><a href=\"http:\/\/www.cooking-outdoors.com\/grilled-rib-eye-steak-with-mushroom-wine-reduction-sauce\/grilled-rib-eye-steak-with-mushroom-wine-reduction-sauce-2\/\" rel=\"attachment wp-att-10193\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-10193\" src=\"http:\/\/www.cooking-outdoors.com\/wp-content\/uploads\/2014\/05\/Grilled-Rib-Eye-Steak-with-Mushroom-Wine-Reduction-Sauce-300x168.jpg\" alt=\"Grilled Rib Eye Steak with Mushroom Wine Reduction Sauce\" width=\"300\" height=\"168\" srcset=\"https:\/\/cooking-outdoors.com\/wp-content\/uploads\/2014\/05\/Grilled-Rib-Eye-Steak-with-Mushroom-Wine-Reduction-Sauce-300x168.jpg 300w, https:\/\/cooking-outdoors.com\/wp-content\/uploads\/2014\/05\/Grilled-Rib-Eye-Steak-with-Mushroom-Wine-Reduction-Sauce-148x83.jpg 148w, https:\/\/cooking-outdoors.com\/wp-content\/uploads\/2014\/05\/Grilled-Rib-Eye-Steak-with-Mushroom-Wine-Reduction-Sauce-38x21.jpg 38w, https:\/\/cooking-outdoors.com\/wp-content\/uploads\/2014\/05\/Grilled-Rib-Eye-Steak-with-Mushroom-Wine-Reduction-Sauce-382x215.jpg 382w, https:\/\/cooking-outdoors.com\/wp-content\/uploads\/2014\/05\/Grilled-Rib-Eye-Steak-with-Mushroom-Wine-Reduction-Sauce-510x286.jpg 510w, https:\/\/cooking-outdoors.com\/wp-content\/uploads\/2014\/05\/Grilled-Rib-Eye-Steak-with-Mushroom-Wine-Reduction-Sauce.jpg 800w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Grilled Rib Eye Steak with Mushroom Wine Reduction Sauce &nbsp; Grilled Rib Eye Steak with Mushroom Wine Reduction Sauce cooked on the Somerset III Gas Grill from Camp Chef. Using a two-step cooking process then finishing up with a red wine reduction sauce with mushrooms and shallots. &nbsp; &nbsp; (Closed Captioning available on this video) [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":10193,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[284,25,499],"tags":[797,95,848,5360,3275,2048,36,7,417,516,45,3820,3819,3821,26,1755,424,1877,506,1161,2568,2872,3429,798,1796,87],"class_list":["post-10191","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-beef-recipes-tips-and-techniques","category-grilling-recipes-tips-and-techniques","category-how-to-videos","tag-cooking-everything-outdoors","tag-food","tag-how-to-grill","tag-bbq","tag-bbq-bbq-bbq","tag-bbq-recipes","tag-cooking","tag-cooking-outdoors","tag-cooking-video","tag-gary-house","tag-grill","tag-grilled-rib-eye-steak","tag-grilled-rib-eye-steak-with-mushroom-wine-reduction-sauce","tag-grilled-steak-recipe","tag-grilling","tag-grilling-recipes","tag-grilling-steak","tag-grilling-tips","tag-grilling-video","tag-how-to-bbq","tag-how-to-cook","tag-how-to-grill-steak","tag-how-to-video","tag-how-to","tag-outdoor-cooking","tag-recipe"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.3 (Yoast SEO v26.3) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Grilled Rib Eye Steak with Mushroom Wine Reduction Sauce<\/title>\n<meta name=\"description\" content=\"Grilled Rib Eye Steak with Mushroom Wine Reduction Sauce cooked on the Somerset III Gas Grill from Camp Chef. 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