Grilled Rib-Eye Steak With Red Wine Marinade and Herbed Oil
serves 2
If you want a crunchy surface on your steak, baste the meat with oil, rather than the water-based marinade.
Read more about this recipe at The Washington Post.
For steak:
2 (8-ounce) boneless rib-eye steaks, preferably 3/4- to 1-inch thick
Red Wine Marinade and Herbed Oil (see recipe below)
Sunflower or canola oil, for basting the steaks on the grill
For marinade:
1/2 cup red wine (preferably 1/4 cup red wine reduction and 1/4 cup red wine)
1 to 3 medium cloves garlic, minced
2 tablespoons finely chopped onion or shallot
2 teaspoons finely chopped flat-leaf parsley
1 to 2 teaspoon bruised or chopped thyme leaves
1 bay leaf, crushed
1 tablespoon low-sodium soy sauce
1 teaspoon coarsely ground black pepper
1 teaspoon sugar (optional)
1 tablespoon brandy (optional)
1 tablespoon Dijon-style mustard (optional)
For the herbed oil:
1 handful various herbs, such as parsley, thyme and sage
1 medium clove garlic (optional)
1/4 cup olive or sunflower oil
2 to 3 tablespoons Red Wine Marinade (optional)
prep: 20 minutes
total: 45 minutes, plus 1 hour to marinate steak
plastic ziplock bags
mixing bowl
large baking dish
grill (gas or charcoal)
spray water bottle
tongs
instant-read food thermometer
mortar and pestle
For the steak:
1. Place the steaks in the bag with the marinade; remove most of the air from the bag and seal. Lay the bag flat in a large baking dish. If possible, let it sit in the marinade at room temperature for up to 1 hour, not so much to marinate but to bring the meat closer to room temperature before grilling.
2. Prepare the grill for direct and indirect heat. If using a gas grill, preheat to medium-high (450F). If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are ready, distribute them under the cooking area for direct and indirect heat. For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for about 4 or 5 seconds. Have ready a spray water bottle for taming any flames. Lightly coat the grill rack with oil and place it on the grill.
3. Remove the steaks from the bag, scraping off most of the marinade. Pour the marinade into the baking dish, discarding the bag. Brush the steaks with a little of the sunflower or canola oil. Cook them over the direct-heat side of the grill for 5 minutes; use tongs to turn them frequently until the meat is nicely browned.
4. Return the steaks to the marinade in the baking dish and turn them over to coat both sides. This will cool down the meat, like a turbocharged resting process. (In addition, there will be some absorption of marinade in the cooked surface areas.)
5. Return the steaks to the grill, this time over indirect heat. Cook for 2 minutes, then use tongs to transfer the steaks back to the marinade for a second coating; return to indirect heat and cook for 2 minutes. Repeat the process (about 12 to 15 minutes total) until the internal temperature of the meat registers 135 to 140F on an instant-read thermometer, for medium-rare. (The cooking process makes it unnecessary to let the meat rest before serving.) Just before serving, spoon a little of the herbed oil over the meat.
For the marinade and herbed oil:
For the marinade: Combine the red wine, garlic to taste, onion or shallot, parsley, thyme, bay leaf, soy sauce and black pepper, and the sugar, brandy or mustard, if desired, in a large resealable plastic food storage bag. Taste and adjust seasoning. (If making the herbed oil, reserve 2 to 3 tablespoons of the marinade in a separate bowl before the marinade is used for the meat.)
For the herbed oil: Use a mortar and pestle to gently crush the herbs and garlic (if using) together. Add the oil and crush together for a few seconds to release flavor. Add the reserved red wine marinade, if using.
This recipe is from Gastronomer Andreas Viestad.
