Martini Steak
Indulge in a luxurious fusion of classic cocktail flavors and steakhouse elegance with this Martini Steak recipe. Featuring juicy, perfectly seared ribeye steaks bathed in a luscious gin and vermouth pan sauce, this dish is a showstopper perfect for date nights or special occasions. Accented with buttery green olives, fragrant garlic, and a bright splash of lemon zest, every bite is a tantalizing blend of savory and zesty notes. Ready in just 30 minutes, this sophisticated steak recipe brings a touch of timeless Martini-inspired flair to your dinner table. Pair it with creamy mashed potatoes or roasted vegetables for an unforgettable gourmet experience.
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Recipe Information
Ingredients
- 2 pieces (8-10 oz each) Ribeye steak
- 2 tablespoons Olive oil
- 3 tablespoons Dry gin
- 2 tablespoons Dry vermouth
- 2 Garlic cloves, minced
- 1 Shallot, finely chopped
- 8 Green olives, pitted and sliced
- 2 tablespoons Unsalted butter
- 1 teaspoon Lemon zest
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon (or to taste) Black pepper
Instructions
Take the ribeye steaks out of the refrigerator and allow them to come to room temperature for about 30 minutes before cooking. This ensures even cooking.
Season both sides of the steaks generously with salt and black pepper. Pat the seasoning into the meat to help it adhere.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering but not smoking.
Sear the steaks for 3-4 minutes per side, or until they develop a deep golden-brown crust. Adjust cooking time to your preferred level of doneness (125°F for rare, 135°F for medium-rare, etc.).
Transfer the steaks to a plate, tent them with foil, and let them rest while you prepare the sauce.
Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil to the skillet, followed by the minced garlic and chopped shallot. Sauté for 1-2 minutes until fragrant and softened.
Deglaze the pan with the dry gin, scraping up any browned bits from the bottom of the skillet to build flavor.
Stir in the dry vermouth and let the mixture simmer for 1-2 minutes to reduce slightly.
Add the butter, sliced green olives, and lemon zest to the skillet. Stir until the butter is melted and the sauce is well combined.
Place the steaks back into the skillet, spooning the sauce over the top to coat. Let them simmer in the sauce for 1-2 minutes, allowing the flavors to meld.
Serve the steaks immediately, garnished with additional olives if desired, and pair with your favorite sides—mashed potatoes or roasted vegetables work beautifully!
Nutrition Facts
Calories |
1953 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.5 g | 178% | |
| Saturated Fat | 50.4 g | 252% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 465 mg | 155% | |
| Sodium | 6068 mg | 264% | |
| Total Carbohydrate | 14.5 g | 5% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 0.9 g | ||
| Protein | 136.2 g | 272% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 154 mg | 12% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 1529 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
