These were thin cut ribeyes so I went with direct high heat at four minutes per side. This got them to a little above Medium Rare. Seasoning was salt and pepper only. These are really fun to grill!
Next add 6 oz of rough chopped fresh mushrooms and add a teaspoon of salt to help draw out the moisture.
After about five minutes the mushrooms will have cooked down. At this point add 15 oz of low sodium beef broth. Bring the mix to a steady boil.
Let the mushrooms boil in the beef broth until the volume of the broth has reduced by half.
Remove the sauce from the heat and slowly whisk in 1/4 cup of heavy cream. Perfect!
Just like our last sauce, start by sauteing a diced shallot in a tablespoon of butter until golden.
Next add a cup of red wine (I used a California Cab) and bring to a boil.
When the wine has reduced by about two thirds remove the mixture from the heat. Whisk in three tablespoons of butter one at a time.
Stay tuned for more Weber is Grilling Adventures!