Maturatta Ribeye with Wine Reduction and Berries

Tie the Ribeye roast with butcher's twine to help it maintain its shape while cooking.

Brush the meat with olive oil and season generously with grilling salt (or coarse salt) and herb salt.

Grill the meat until it reaches your desired doneness (medium-rare is suggested as ideal).

In a skillet, melt the butter and sauté the diced onion, carrot, and celery (or celery seed).

Add the diced strawberry, chicken broth, and strawberry preserves to the sautéed mixture.

Add one tablespoon of sugar, mix all the reduction ingredients well, and then pour in the glass of red wine.

Adjust the salt in the reduction, if necessary, and let the sauce simmer on low heat until it thickens considerably.

Remove the meat from the grill and slice the Ribeye at its perfect doneness.

Serve the Ribeye slices topped with the red wine and berry reduction.