The Briny Lemon: Grilled Steak with Red Wine-Mushroom Sauce

Steaks sold as “prime rib” are really just bone-in rib steaks, very similar to rib-eyes. Whatever your butcher shop calls them, the bottom line is the same—they’re delicious. Especially on the grill. And like rib-eyes, bone-in rib steaks have a lot of marbling and usually considerable fat around the edges. So even if you buy a one-pound steak, you’ll end up with much less meat to eat.

Prime Rib Steaks

While I usually prefer to enjoy a steak with only salt and pepper, this time my husband asked for a mushroom topping. But those mushrooms need a little sauce of their own, and that’s where red wine comes in. In the sauce, and in the glass.

Serves 2

Ingredients

1 tbsp olive oil, plus more for rubbing
1 garlic clove, finely chopped
1 tbsp finely chopped shallot
2 oz button mushrooms, very thinly sliced
1/3 cup dry red wine
1/4 cup low-sodium beef broth
2 tsp unsalted butter
1 tsp finely chopped fresh rosemary
sea salt
freshly ground black pepper
2 prime rib steaks, about 1-inch thick

Mushrooms, Shallot, and Garlic

Preparation

Light a grill for medium-high heat.
Heat a small saucepan over medium heat and add 1 tablespoon of oil. Add the garlic and shallot and cook, stirring frequently, until softened, 2 minutes.
Add the mushrooms and cook until they begin to release liquid, about 3 minutes.
Add the wine and broth. Bring to a simmer and cook until slightly reduced, about 5 minutes.
Remove from the heat and stir in the butter and rosemary. Season with salt and pepper and keep warm while the steaks grill.

Garlic and Shallot

Mushrooms Added

Wine and Broth Added

Red Wine-Mushroom Sauce

Rub the grill grate lightly with oil. Season the steaks with salt and pepper and grill until medium-rare, turning 2 to 3 times, about 12 minutes total, or until desired degree of doneness. Transfer to a plate or board and let rest 3 minutes.