Grilled Ribeye Steak With Bordelaise Recipe
Savor the rich, juicy flavors of our grilled ribeye steak, perfectly paired with a classic bordelaise sauce for a truly indulgent experience.
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Ingredients
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Steaks & seasoning
Bordelaise sauce
Finishing & garnish
Method
Steaks & seasoning
- 1
Bring steaks to room temperature
Remove ribeye steaks from the refrigerator 45–60 minutes before cooking so they come to room temperature. This ensures even cooking.
- 2
- 3
- 4
Grill the steaks
Place the steaks over the hottest part of the grill. For 1 to 1 1/4-inch thick ribeyes: sear 3–4 minutes per side for medium-rare (internal temp 125–130°F / 52–54°C). For thicker cuts, sear 4–5 minutes per side and move to a cooler zone to finish until desired doneness. Adjust times for thickness and doneness preference.
- 5
Rest and finish
Transfer steaks to a cutting board. Top each steak with 1 tablespoon unsalted butter and tent loosely with foil. Rest 8–10 minutes so juices redistribute. While resting, finish the bordelaise sauce (below). If using lemon, squeeze a few drops over the finished steak just before serving.
Bordelaise sauce
- 6
Sauté shallots
In a medium saucepan over medium heat, add 1 tablespoon butter (from the butter allotted) or a small splash of oil. Add the finely minced shallots and sauté until translucent and softened, about 2–3 minutes. Do not brown.
- 7
Deglaze with wine
Increase heat to medium-high, add the dry red wine and the thyme sprigs and bay leaf. Bring to a brisk simmer and reduce the wine by about two-thirds, until syrupy and reduced to roughly 1/3 cup. This concentrates flavor and burns off alcohol.
- 8
Add stock and reduce
Add the beef or veal stock to the reduced wine, return to a simmer, and reduce by about half until the sauce coats the back of a spoon. This should yield roughly 3/4 cup of reduced liquid. Remove thyme sprigs and bay leaf.
- 9
Finish with butter and marrow
Lower heat to very low. Off the heat (or on the lowest heat) whisk in the cold cubed unsalted butter, a few cubes at a time, until incorporated and the sauce is glossy and slightly thickened (monter au beurre). If using, stir in the finely chopped beef marrow for a richer mouthfeel. Season with salt and freshly ground black pepper to taste.
- 10
Strain (optional)
For an extra-smooth bordelaise, strain the sauce through a fine-mesh sieve into a warm container, pressing lightly on solids to extract flavor. Keep warm (do not boil) until plating.
Finishing & garnish
- 11
- 12
Garnish
Sprinkle the chopped fresh parsley over the sauce or steak for color. If using, finish with a tiny squeeze of lemon for brightness, but use sparingly so as not to overpower the bordelaise.
