- 1/2 cup vegetable oil
- 1/2 cup Creole seasoning
- 4 bone-in Dry Aged Rib-Eye steaks, (about 20 to 22 ounces each)
- 1 tablespoon butter
- 1/4 cup chopped shallots
- 1 tablespoon garlic
- 1/4 cup dry red wine
- 1 cup demi-glace
- 4 cups Mashed Potatoes, (hot)
- 1 tablespoon finely chopped fresh parsley leaves
In a small bowl, combine the oil and Creole seasoning. Mix well. Spread each side of the steaks completely with the Creole seasoning mixture. Place in a shallow pan, cover with plastic wrap and refrigerate for at least 4 hours. Remove and bring to room temperature before grilling, about 30 minutes.
Preheat the grill. In a saucepan, over medium heat, melt the butter. Add the shallots and garlic. Season with salt and pepper. Sauté for 1 minute. Add the red wine and bring to a boil. Reduce the heat to medium and stir in the demi-glace. Simmer for 2 minutes and remove from the heat, keeping warm. Place the steaks on the grill and cook for about 4 to 6 minutes on each side for medium-rare. Remove from the grill and cool for a couple of minutes before serving. Place the steaks and potatoes on each serving plate. Spoon a quarter of the sauce over each steak. Garnish with parsley.