Grilled Ribeye Steak With Bordelaise Recipe

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.

Season

Pat steaks dry with paper towels. Rub each steak lightly with olive oil, then liberally season both sides with kosher salt and freshly ground black pepper. Press the seasoning into the meat so it adheres.

Preheat grill

Preheat a gas or charcoal grill for high direct heat (about 500°F / 260°C). If using a charcoal grill, arrange coals for a hot direct zone. Oil the grates lightly to prevent sticking.

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.

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.

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.

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.

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.

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.

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.

Plate

Slice the rested ribeye against the grain if serving sliced, or leave whole. Spoon 2–3 tablespoons of warm bordelaise sauce over each steak or serve the sauce on the side in a warmed ramekin.

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.