Fire Roasted Steak Recipe
Marinated then rubbed with herbs and spices served alongside a smokey ancho chile demi-glace
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Ingredients
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Steak Marinade
Steak
Demi-Glace
Method
Marinating the Steak
- 1
Prepare the Marinade
In a large bowl, combine olive oil, soy sauce, minced garlic, chopped rosemary, chopped thyme, black pepper, and salt. Whisk until well combined.
- 2
Marinate the Steak
Place the ribeye steaks in the marinade, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour, preferably overnight for maximum flavor.
Preparing the Steak
- 3
Preheat the Grill
Preheat your grill to high heat, about 450°F (232°C).
- 4
Season the Steak
Remove the steaks from the marinade and shake off excess. Rub each steak with olive oil and season with smoked paprika, garlic powder, onion powder, and cayenne pepper.
- 5
Grill the Steak
Place the seasoned steaks on the grill. Cook for 4-5 minutes on each side for medium-rare, or until your preferred doneness is reached.
Making the Demi-Glace
- 6
Prepare the Ancho Chiles
Remove stems and seeds from the dried ancho chiles. Soak them in hot water for 15 minutes to soften.
- 7
- 8
Blend the Chiles
Once the chiles are softened, blend them with a bit of the stock mixture until smooth. Stir this back into the saucepan.
- 9
Thicken the Sauce
Simmer the sauce for about 20-30 minutes until it has thickened to a demi-glace consistency. Adjust seasoning if needed.