RIB-EYE STEAK WITH ANCHOVY-RED WINE SAUCE
Another great, simple sauce based on anchovies (there are two in the pasta chapter; see pages 263 and 271). You get acidity, astringency, and fruitiness from the wine, piquancy from the garlic and anchovy, complexity from the thyme, and a smooth finish from the butter-all in about the time it takes to preheat a grill for the steaks. You don't need great red wine for this sauce, but it should be one with a fair amount of fruit and at least a little structure.
Yield makes 4 servings
Number Of Ingredients 7
Steps:
- Put the wine in a small saucepan and turn the heat to high. Reduce, stirring occasionally, to about 1/2 cup. Meanwhile, start a grill.
- When the wine is reduced, turn the heat down so the reduction simmers and stir in the garlic, anchovies, and thyme. Cook, stirring occasionally, until the anchovies dissolve. When the grill is ready, cook the steaks for about 3 minutes per side for medium-rare or a little longer or shorter according to your preference.
- Beat the butter into the sauce until it is smooth, then season to taste. Slice the steaks, drizzle with the sauce, and serve.
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