COMMENT:
As with the steaks grilled at Ruth's Chris Steak House this cut
should always be prime. Prime has the most marbling and is therefore
the juiciest. I always recommend bringing the steaks to room temperature
before grilling. This not only cuts the cooking time, it helps with
tenderizing.
INGREDIENTS:
- 4 (12-ounce) dry-aged Prime sirloins
- 2 tbsps vegetable oil
- 2 cloves garlic, minced
- 2 sprigs fresh rosemary, roughly chopped
- 3 sprigs fresh thyme, roughly chopped
- 3 cups red wine
- 1/4 cup shallots, chopped and peeled
- 1 cup veal stock (demi-glace)
- 2 tbsps butter
- salt and pepper to taste
- wood chips for grilling
METHOD:
In a large mixing bowl, combine vegetable oil, garlic, rosemary
and thyme. Rub the steaks in this mixture and allow to to sit at
room temperature for 4 hours prior to grilling. While meat is marinating,
combine red wine and shallots in a small saucepan. Simmer over high
heat until reduced to 1/2 cup. Add veal stock and continue to reduce
until mixture is approximately 1 cup in volume. Remove from heat
and set aside. Heat barbecue pit according to manufacturer's directions.
When coals are white hot, add your favorite wood chips. Season the
steaks with salt and pepper and grill until done to your taste,
approximately 3-5 minutes on each side for medium. When ready to
serve, bring sauce to a simmer and whisk in 2 tbsps of butter. Serve
each steak with a generous portion of the red wine sauce. |
