French · Dinner
Grilled Rib Steak with Shallot Sauce
A bone-in rib steak grilled over high heat to a charred crust and rosy center, then rested and finished with a pan shallot sauce built on butter, white wine, and beef stock. Scattered with parsley, the sauce balances savoury richness against the meat's char.
$10
10 minsPrep
20 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
542Calories
42.8gProtein
36.4gFat
6.1gCarbs
1.8gSugar
0.5gFiber
1308mgSodium
180mgChol
16.8gSat Fat
638mgPotassium
40mgCalcium
4.2mgIron
3.4mcgVitamin B12
5.8mgVitamin C
gluten-free
protein-rich
low-carb
herb-salt
thirty-min-meals
hidden-gems
gluten-free
Instructions
1
Prep
Pat the steak dry and let it sit at room temperature for 15 minutes; season both sides with salt and black pepper.
2
Grill
Rub the steak with olive oil and grill over high heat for 4–5 minutes per side until deep grill marks form and internal temperature reaches 130°F (54°C) for medium-rare.
3
Rest
Transfer the steak to a plate and rest for 8 minutes, loosely tented with foil.
4
Sauté
Melt 1 tbsp butter in a small skillet over medium heat; sauté the shallots for 4–5 minutes, stirring often, until soft and translucent. Pour in the white wine and simmer for 2 minutes, scraping browned bits, until reduced by half. Stir in the beef stock and simmer for 3–4 minutes until the sauce coats the back of a spoon.
5
Finish
Off the heat, swirl in the remaining 1 tbsp butter until glossy, then stir in the chopped parsley.
6
Plate
Place the rested steak on a plate, spoon the shallot sauce over the top, and serve with the lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g bone-in beef rib steak
- 44 medium shallots (about 60g)
- 4 tbsp56g unsalted butter, divided
- 1/2 cup120ml dry white wine
- 1/2 cup120ml beef stock
- 2 tsp2 tsp fresh parsley
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 2 tsp2 tsp olive oil
- 22 lemon wedge
