Braised grass-fed ribeye with blue cheese and red-wine reduction sauce

Grass-fed beef has a stringer flavor than feedlot beef, so sometimes a bit of sauce can help. Here, we also used some farmhouse cheese we picked up at Sweet Home Farms in Baldwin county, Alabama.

1 grass-fed steak, 1 inch thick
butter
blue cheese
red wine

Salt the steak on both sides with coarse sea salt and let rest at room temperature for one hour.

Preheat cast iron skillet over high heat for 4 minutes. Add a teaspoon or two of butter, and when it melts, add steak. brown for 2 minutes on the first side, then turn and brown 2 minutes on the second side. Turn heat to medium and brown 2 more minutes each side.

Add enough red wine to come halfway up the steaks, then cover and reduce heat to low. Braise 5 to 10 more minutes until done to your liking.

Remove steak to a cutting board and tent with foil. Let rest for 10 minutes. Meanwhile, turn heat to high and stir wine with a spatula to deglaze the pan; keep boiling until reduced to a syrup.

Slide the steak, crumble blue cheese on top, and pour sauce over the cheese.

We served it with steamed okra from the farmer’s market tossed with a little butter.

Comments are closed.