Steak Marinade and Red Wine Reduction

Unacceptable. I have been horrible about writing, and I would promise you that I will post X number of times a week...but let's be honest, that's a promise I know I can't keep forever. BUT have no fear, I am still alive and well and fully intend to post recipes...no matter how frequently...or infrequently. By infrequently, I mean weekly (hopefully).

I went to my parents' house last weekend, and per usual, my family decides we need to have a feast. My presence alone is enough to call everyone from the block to a gathering for which I will cook everything. I have no qualms with that, because I'm just as happy in the kitchen as I am mingling with everyone. Fortunately, everyone always seems to mingle in my kitchen, so I have the best f both worlds. I was happy to have a crowd to cook for, because when cooking for one, I rarely make time- and labor- intensive things without a reason or a crowd.

The men in attendance requested steak. I figured this was the perfect time to try the red wine reduction I've had on my "To Cook" list along with about 35 other dishes--I need more time! Dad went to the local meat place (mmm) for ribeye and New York Strip, and I grabbed the other fixings. We had baked potatoes (with all of the fixings, including herb butter), rolls (enter more herb butter), roasted asparagus, and an extensive salad bar to accompany the steaks.

DISCLAIMER: I will advise against cooking this unless you have time. It was a gloomy afternoon without much to do, so spending it in the kitchen was no problem. Had it been 80 and beautiful, I probably wouldn't have been as thrilled by standing over a gas stove watching wine evaporate for the sheer fact that I could hear spring calling my name. There was nothing springy about this afternoon other than the April shower. It was well worth the time and effort, so if you have time or a special occasion, don't write this recipe off!

We had twelve steaks to marinate, so I had to 2.5 this recipe! We went through a lot of red wine this night, both in the recipes and in our glasses.

For the marinade:
1/2 cup soy  sauce (I can't tell a difference in the real soy and the reduced soy--they're both so, so salty)
1/2 cup worcestershire
3/4 cup red wine
4 cloves of garlic (however you like, minced, crushed, pressed)
1 t freshly-ground pepper
1/2 t Tabasco sauce
1/4 c olive oil

Marinade in the container pre-steaks...kid of pretty and artsy.

Mix all together and marinate the steaks for at least two hours before grilling. When you are ready, grill the steaks, and let set five to ten minutes before cutting into it. This will allow the juices to redistribute; if you cut into any cut of meat before the proper resting time has passed, you risk having the juices run all over the plate. This is the best part, and your impatience has caused it to run all over the rutting board. Shame on you.

We had a rogue piece of salmon too.

For the reduction, you want it to have flavor other than wine, so that's where the celery, onions, carrots, garlic, and herbs come in. I didn't have beef broth, but if you had that, feel free to use the in place of chicken stock...this is, after all, going on steak. I also doubled this recipe and ended up with very little reduction. This was like liquid gold! I had to ration it out to ensure that everyone got some when they went through th line the first time. All bets were off the second time around.
1 onion, cut into large chunks
4 small to medium carrots, peeled and sliced
2 stalks of celery, sliced
herbs (I used fresh thyme and oregano)
garlic
olive oil
1/4 cup chicken stock
1 1/4 cup of red wine, separated

In a large pot, add oil, vegetables, herbs, and garlic. Cook over medium heat for about 15 minutes. Do not let it get so hot that the onions brown. At the said temperature and time, they should being to sweat and become translucent. If you see them browning, add a bit of liquid (water, stock, oil) and/or turn the heat down.

At this point, add the stock and 1 cup of the wine. Cook until it reduces by about half. This will take a while. Stir regularly.

 Once it has reduced, strain the vegetables out; I was not allowed to throw away the vegetables--my Dad thinks no onion shall go to waste, and you will see it atop his steak in the picture. Now, reduce the remaining flavored wine and stock liquid until a quarter of the initial volume is left. Once it reduces, add the remaining wine, and voila! Pour over the steak that you marinated and grilled above.