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Bone-in Rib-eye Steak with Marchand Du Vin Sauce

Bone-in Rib-eye Steak with Marchand Du Vin Sauce

This recipe for bone-in rib-eyes comes straight from Delmonico Steakhouse in Las Vegas. The Marchand du Vin sauce only takes a few minutes to put together and it is totally worth it. You can find demi-glace online or at your local gourmet grocery store. If you can't find it, substitute a small amount of beef bouillon for flavor.

  • Prep Time: 4 hours to marinate plus 30 minutes
  • Total Time: 5 hours
  • Yield: 4 servings


  • 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.

Recipe Details