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Creole Red Wine Ribeye Recipe

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This recipe for Creole Red Wine Ribeye, by , is from On the Grill with Tony Fatso, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Monday, September 10, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 rib eye steaks nice and thick
3 Tbsp. of Tony Fatso’s Blackening rub
1 Tbsp. olive oil
2 Tbsp. fresh oregano, chopped finely
1 Tbsp. fresh thyme, chopped finely
1 Tbsp. fresh rosemary, chopped finely
1 tsp. garlic, minced
1 cup Burgundy wine

Directions:
Directions:
Preheat your grill for direct high heat grilling. To start this recipe, rub the steaks on both sides with the blackening rub, adding salt and pepper to taste.
Bring the steaks out to a heated grill and sear the steaks 2
minutes on each side. Remove steaks to platter. In a saucepan, heat the oil and sauté herbs and garlic in oil until they turn slightly brown. Reduce heat to low and add Burgundy. When wine starts to bubble throw in the seared ribeyes for 3 minutes. Remove steaks to platter and keep warm. Boil liquid
until reduced by half. Spoon sauce over steaks and serve it up.

 

 

 

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