Print 14 oz. Signature Rib Eye With Messina Hof Port Sauce

Seasoning Ingredients

Kosher salt

Coarse ground black pepper

Granulated garlic

Crushed red pepper flakes

Dried chives



Combine spices in equal parts and season the meat thoroughly.

Sauce Ingredients

1 small shallot

2 small cloves of garlic

1 cup Messina Hof cabernet sauvignon

1/2 cup demi glace or brown sauce

3 oz. Worcestershire sauce (Lea & Perrins)

1 tbs. whole peppercorns

3 oz. fresh creamery butter (unsalted)


In a small sauce pan, heat 1 tbs. olive oil. Add shallot and garlic. Sauté till aroma comes. Add the cabernet. Let reduce till one-quarter of the liquid remains. It is wise to keep a close eye on this procedure. Add the demi glace or brown sauce, Worcestershire sauce and black peppercorns. Let simmer for 10 to 15 minutes. Taste sauce; if sauce is a bit bitter, you may add a little white sugar to make it more palatable. Check seasonings. Finish by adding the fresh butter. This helps by adding some richness to the sauce. Strain mixture through a fine mesh strainer. Set aside.

Caramelized Onions

Slice a yellow onion very thin and sauté in a hot skillet till onions take on a caramel color. Set aside.

Steak Preparation

Over a hot grill (your grill is hot enough when you can’t hold your hand over it for more than 5 seconds), cook your steak to your desired doneness. Top with caramelized onions and drizzle cabernet sauce over the top. Enjoy!

From Vintage House Restaurant at Messina Hof Winery, Bryan, Texas