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July is one of our favorite months. My husbands birthday is at the beginning of the month and mine is at the end. We normally use the month for celebrating and often take our vacation in July.
Since the kitchen heats up so much in the summer, most of our meals are prepared on the grill. So when it was time to choose what to make for my husband’s birthday it was between crab cakes and ribeye steaks. Both would be great for his birthday but I chose ribeyes since we could make them on the grill.
We are partial to Ribeyes in this house and make them a lot. An easy ribeye recipe is this Juicy Air Fryer Ribeye Steak. For holidays our favorite recipe is this Garlic and Herb Crusted Ribeye Roast. For game day we can’t get enough of these Pepper Crusted Ribeye Sliders with Cheese Sauce.
Normally when we cook steaks on the grill I put them in a marinade and then my husband cooks them off on the grill. However, ribeyes are such a great cut of beef that I didn’t want to marinate them and cover up the flavor.
I was thinking that a sauce, poured over top of the steaks, would be a much better choice. I immediately thought of using a delicious red wine and I had a bottle of Gallo Family Vineyards Merlot in the cupboard.
I also thought that mushrooms would be wonderful in a red wine sauce. I also thought that we could drink the remainder of the Merlot with our dinner.
To start the ribeyes I simply rubbed them with olive oil, sea salt, and fresh ground black pepper. I allowed them to sit for an hour then my husband started up the grill. While he grilled them I started on the Merlot sauce. The sauce is made with the Merlot, some garlic, shallots, and the mushrooms. It simmers until the sauce reduces by half and the sauce thickens and darkens.
I poured a spoonful of the sauce, along with a spoonful of the sauce soaked mushrooms, on top of each ribeye. The ribeye had developed a thin crunch on the outside from the salt and pepper rub and the inside was pink, juicy, and delicious. The Merlot sauce on top was incredible and pairing it with the leftover Merlot made the dinner just about perfect. My husband was thrilled by both the ribeyes and the sauce as his birthday dinner.
After a hot grilled dinner I always am looking for a cool dessert. I made Pomegranate White Wine Panna Cotta using Gallo Family Vineyards Sweet White Wine Blend. The smooth and creamy panna cotta was delicious with the tart pomegranate seeds and sweet white wine blend syrup on top. It was a great ending to a fabulous meal.
- 2 boneless rib-eye steaks
- 1 Tablespoon coarse sea salt
- 1 Tablespoon fresh ground black pepper
- 2 Tablespoons olive oil
- 8 oz. thinly sliced mushrooms
- 3 garlic cloves, minced
- 1 large shallot, minced
- 1/2 c. Gallo Family Vineyards Merlot
- 1 c. beef stock
- 1 teaspoon sugar
- 1 Tablespoon cornstarch
- 1 Tablespoon butter
- Brush both sides of the ribeyes with olive oil. Sprinkle with sea salt and black pepper. Wrap in plastic wrap and set on the counter for 30 minutes.
- Heat a gas grill to high heat. Place the ribeyes on the grill. Grill for 6-8 minutes per side or until the steaks are medium-rare. Remove from the grill and place on a plate tented with foil. Set aside.
- In a medium saute pan heat the remaining olive oil over medium high heat. Add the mushrooms and cook for 5-6 minutes, or until the mushrooms are beginning brown. Remove the mushrooms to a bowl.
- Add the garlic and shallot to the saute pan and cook for 1 minute. Pour the wine into the pan and cook until it has reduced by half.
- Add the beef stock to the pan and cook for 5 minutes. Place a couple of spoonfuls of the sauce in a small bowl. Add the sugar and cornstarch to the bowl and whisk until smooth. Stir the cornstarch mixture into the sauce in the saute pan and cook for 1 minute.
- Remove the sauce from the heat and add the butter. Stir until it has melted.
- Place the ribeye steaks on two plates. Top with the mushrooms and Merlot sauce. Enjoy.
Source: Adapted from Williams-Sonoma