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Ruby Hill Winery
 
June 17, 2020 | Ruby Hill Winery

Father's Day Flat Iron Steak with Ruby Hill Reserve Cabernet Sauce

Sunday is Father's Day and we are looking forward to spending a little bit of time with our dads to celebrate them. If you want to give Dad a break from manning the grill, we are sharing a wonderfully simple recipe of Flat Iron Steak with a Ruby Hill Reserve Cabernet Sauce. Did you think you could only drink wine with steak? We are firm believers that when you cook with wine, you should only use wine that you'd drink. That's why we're using our 2016 Ruby Hill Cabernet Sauvignon. This 2016 Reserve Cabernet is a bold and rich representation of the old Bordeaux classic. The fruit was carefully farmed and vinified to produce a rich, well balanced, and flavorful wine. It has flavors and aromas of boysenberries, dark cherry, and vanilla with hints of chocolate, toasted oak, and black pepper. It's the perfect wine for a well-seasoned steak like this one. 

We hope you enjoy celebrating all the father figures who support and champion us!

 

Flat Iron Steak with Ruby Hill Reserve Cabernet Sauce

Ingredients

  • 1 (1 1/2-pound) flat iron steak
  • 1 cup beef broth
  • 1 cup Cabernet Sauvignon (recommended: 2016 Ruby Hill Reserve Cabernet)
  • 3 tablespoons canola oil
  • 1 tablespoon grill seasoning
  • 1 shallot, diced
  • 4 tablespoons unsalted butter
  • Kosher salt and freshly ground black pepper

Directions

  1. Take the steak out of the refrigerator 20 minutes before you are ready to cook it so that it can come to room temperature. This will help it cook more evenly.
  2. In a small pot over high heat, add the broth and wine and simmer until reduced by half, about 10 minutes.
  3. Heat oil in a cast iron skillet over medium-high heat until it is very hot. Season the steak with the grill seasoning and put it in the skillet. Cook about 3 minutes per side for medium-rare. Remove it from the pan, cover it with foil, and let it rest for 5 minutes while you finish the sauce.
  4. Reduce the heat under the skillet to medium and add the shallots. Cook until they begin to soften, about 3 minutes. Add the reduced broth and wine mixture and cook until thickened, about for about 5 minutes. Stir in the butter and cook until the butter is melted and incorporated into the sauce. Taste and adjust the seasoning with salt and pepper, if needed.
  5. Slice the steak against the grain into thin slices, arrange them on a serving platter and serve with the sauce on the side or poured over top.

recipe via Food Network

 

Need a break from cooking? Support our local Tri-valley restaurants as they begin to welcome back customers! Not close enough to see Dad this week? Send him a gift. Our Ruby Red Pack is a perfect gift for the dad that loves to grill. 

 

 

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