Ribeye Steaks with Minus 8 Vinegar

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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).

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