Red Wine Herb Marinated Beef Steak
Elevate your steak night with this irresistible Red Wine Herb Marinated Beef Steak recipe, where tender cuts of ribeye or sirloin are infused with bold, aromatic flavors. A savory marinade of dry red wine, olive oil, fresh rosemary, thyme, minced garlic, and a hint of soy sauce and brown sugar ensures each bite is rich, juicy, and perfectly seasoned. The steaks are pan-seared to perfection in sizzling butter, achieving a caramelized crust while sealing in the flavors. Garnished with fresh parsley, this dish pairs beautifully with roasted vegetables or creamy mashed potatoes for a restaurant-quality meal at home. Perfect for special occasions or a decadent weeknight dinner, this recipe is a must-try for steak enthusiasts who appreciate the art of marination and indulgent flavors.
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Recipe Information
Ingredients
- 4 pieces (6-8 oz each) beef steak (ribeye or sirloin)
- 1 cup dry red wine
- 3 tablespoons olive oil
- 4 cloves garlic (minced)
- 2 tablespoons fresh rosemary (chopped)
- 2 tablespoons fresh thyme (chopped)
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon black pepper (freshly ground)
- 1 teaspoon kosher salt
- 2 tablespoons unsalted butter
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
In a medium bowl, combine the red wine, olive oil, minced garlic, rosemary, thyme, soy sauce, brown sugar, black pepper, and kosher salt. Whisk well to create the marinade.
Place the beef steaks in a large resealable plastic bag or shallow dish. Pour the marinade over the steaks, ensuring they are fully coated.
Seal the bag (or cover the dish) and refrigerate for at least 4 hours, preferably overnight for maximum flavor.
When ready to cook, remove the steaks from the refrigerator and let them come to room temperature for about 30 minutes.
Heat a heavy skillet or grill pan over medium-high heat. Add unsalted butter and allow it to melt and sizzle.
Remove the steaks from the marinade and pat them dry with paper towels to ensure a good sear. Discard the marinade.
Place the steaks in the hot pan and cook for 4-6 minutes on each side, depending on your desired doneness. Use a meat thermometer to check the internal temperature: 130°F (medium-rare), 140°F (medium), or 150°F (medium-well).
Once cooked to your liking, transfer the steaks to a plate and tent loosely with aluminum foil. Let them rest for 5-7 minutes to retain their juices.
Garnish the steaks with freshly chopped parsley before serving. Serve hot with your favorite sides, such as roasted vegetables or mashed potatoes.
Nutrition Facts
Calories |
2706 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.8 g | 273% | |
| Saturated Fat | 81.8 g | 409% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 606 mg | 202% | |
| Sodium | 2139 mg | 93% | |
| Total Carbohydrate | 23.3 g | 8% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 10.8 g | ||
| Protein | 178.5 g | 357% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 156 mg | 12% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 2684 mg | 57% | |
*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.
