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Herbed Ribeye with Garlic, Chile and Fig Reduction

Pairs beautifully with our Bourbon Barrel Cabernet Sauvignon - BUY NOW

 

FOR THE REDUCTION

  • 3 sprigs thyme
  • 1 T shallot, diced
  • ½ t black peppercorns
  • ¼ c dried figs (unsweetened)
  • 2 c balsamic vinegar

FOR THE RIBEYE

  • 4 12 oz Ribeye steaks
  • 1 T oregano, chopped
  • 1 T thyme, chopped
  • 1 T flat leaf parsley, chopped           
  • 6 cloves garlic, chopped
  • 1 T chili flake
  • 1 t freshly ground pepper
  • 2 T high-quality extra virgin olive oil

For the reduction, combine vinegar, thyme, shallot, peppercorns and figs in stainless sauce pan. Over medium-low heat reduce until about 1/3 of a cup remains (should not be too syrup-like as the reduction will thicken slightly as it cools). Remove the solids by pouring through a fine mesh strainer, as it cools. Reserve and set aside.  

For the ribeye, combine thyme, garlic, chili flake, pepper and olive oil in a small bowl and mix together to create a paste. Coat each steak with the paste then place in a non-reactive dish and cover with plastic wrap. Refrigerate 10 hours or overnight.

When ready to cook, pre-heat the outdoor grill or broiler. 

Prepare the steaks by removing from dish and brushing off excess paste with brush or paper towel. Allow the steaks to come to room temperature. Season both sides of meat with salt. Cook steaks over med-high heat until medium rare (about 4-5 minutes per side for a 1 ½ inch thick steak). Allow to rest about 10 minutes.

Drizzle the fig reduction and extra virgin olive oil over each steak, then serve.

Pairs perfectly with our Bourbon Barrel Cabernet Sauvignon - BUY HERE