Far from the norm, this steak reduction sauce will exceed your expectations. Combining rich butter, fruity red wine, ginger, garlic and the fresh ground pepper, this treat mingles with the great flavors producted by the steak.

We would suggest starting with thick (1"+) ribeye steaks or possibly filet mignons.

    1 cup red wine -- medium Merlot with hints
       of blackberry
    eight ounces of butter -- cut into slices
    2 tbs. minced ginger
    2 cloves of minced garlic
    2 tbs. vegetable oil
    1 tbs. red wine vinegar
    2 tsp. fresh ground pepper
    1 tsp. salt

Lightly season the steaks with the vegetable oil, salt and pepper. Next place the ginger, garlic and red wine vinegar in a pot under medium heat for 30 seconds to 1 minute. The add the Merlot. Reduce this mixture to a syrupy rich texture. Just before placing the steaks on the grill, add the butter several pieces at a time while whisking. Be careful not to let the butter become overheated. Keep the sauce warm while grilling the steaks.

Grill the stakes over a hot (700 degrees plus) fire, searing the outside and leaving the inside pink and juicy. Of course if you desire well done ... cook longer. Place the steaks on warm plates and cover lightly (one thin line across the meat) with the sauce. Enjoy the rest of the wine with the meal.

Enjoy!