Presentation By Food Stylist
Ribeye Steaks with Minus 8 Vinegar
Courtesy of “Food Arts” Magazine, May 2004 issue
Four for Main Course
For the Rib Eye Steaks
½ cup fresh Asian pear juice
1 tbsp garlic, minced
1 tbsp fresh ginger, peeled and minced
½ cup light sesame oil
1 cup low sodium soy sauce
1 tbsp wildflower honey
½ tbsp red pepper flakes
½ cup ABC soy sauce (see note below)
1 2 ½ lb rib eye steak, trimmed and cut into 4 pieces
Mix all ingredients except rib eye steaks in nonreactive bowl; stir; add rib eye steaks; marinate 4 hours. Place rib eye steaks on a platter; reserve.
Reduce marinade in nonreactive saucepan by 50 percent; remove from heat; reserve.
For the Red Wine Sauce
2 tbsp unsalted butter
1/4 cup carrot, peeled and diced
1/4 cup celery, diced
½ cup Spanish onion, diced
½ head garlic
2 cups red wine
1 qt. veal stock
3 drops Minus 8 vinegar
Heat butter in a saucepan set over medium-high heat; add carrot, celery, onion, and garlic; cook until caramelized.
Add wine; reduce by 90 percent.
Add stock; reduce by 70 percent; remove from heat; season with vinegar; strain through fine chinois; reserve (keep warm).