Ribeye Steak with Chianti Sauce

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Executive Chef
Jun 3, 2004
Ribeye Steak with Chianti Sauce


4 boneless ribeye steaks
2 Tablespoons peanut oil
Salt and pepper
1 Cup Chianti
1/2 Cup beef stock
1 Tablespoon balsamic vinegar
1 Tablespoon shallots, chopped
1 teaspon Italian parsley, chopped


Brush the steaks with the oil and season to taste with the salt and pepper. Set aside.

Place wine in a saucepan and bring to a boil over high heat. Lower heat and simmer until reduced by half.

Add the beef stock, balsamic vinegar and shallots. Continue simmering until it is again reduced by half.

Add the parsley and keep the sauce warm.

Broil or grill the steaks to desired doneness. Serve with the sauce, some vegetables, and a good bottle of Chianti.
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