Grilled Steak with Wine Sauce

There is not much more a good steak needs than a bit of seasoning and grilling. While I don’t generally recommend tampering with perfection, as the chilly months come on, we eventually put the Weber away. When we cook steak less primally, I love to use this wine sauce. It’s perfectly natural that preparations become a little more elaborate as the season progresses. The richest ones are best had in winter. My friend and Alsatian compatriot Jean-Georges Vongerichten, chef and restaurateur known for the brilliant flavors, not the richness of his creations, used to make this dish when he apprenticed on the French Riviera at Louis Outhier’s L’Oasis in La Napoule, a three-star restaurant of many nouvelle cuisine pilgrimages. I have adapted it slightly.