4 pieces 1” Thick Ribeye Steaks
To Taste Salt and Pepper
2 cups Beef Broth
1 cup Cabernet Sauvignon
1 T Balsamic Vinegar
1 T Fresh Shallots, chopped
1 tsp Fresh Parsley, chopped
Brush the steaks with oil and season with salt and pepper.
Place wine in a sauce pan over high heat, simmer until reduced by half.
Add the beef broth, balsamic vinegar and shallots and reduce by half again.
Add the parsley.
Grill the steaks over medium high heat to the desired doneness.
Allow to rest for 5 minutes prior to serving.
Serve with the Cabernet Sauce.