Red Wine Marinated Ribeye Steak
Elevate your steak game with this decadent Red Wine Marinated Ribeye Steak recipe, where tender cuts of ribeye soak in a luxurious blend of dry red wine, olive oil, soy sauce, and aromatic herbs like rosemary and thyme. Perfect for date nights or special occasions, this dish boasts a mouthwatering balance of bold flavors, thanks to an overnight marinade that ensures each bite is infused with deep, rich notes. The steaks are seared to perfection in sizzling butter, creating a beautiful caramelized crust, and finished with a quick basting for that irresistible restaurant-quality touch. Serve these juicy ribeye steaks alongside roasted potatoes or a crisp green salad for a show-stopping main course that’s as flavorful as it is unforgettable. Cooking keywords: marinated ribeye steak, red wine, seared steak, gourmet steak recipe.
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Recipe Information
Ingredients
- 2 pieces (about 12 ounces each) ribeye steak
- 1 cup red wine (dry, such as Cabernet Sauvignon or Merlot)
- 2 tablespoons olive oil
- 4 cloves (minced) garlic cloves
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 tablespoons soy sauce
- 1 teaspoon (freshly ground) black pepper
- 1 teaspoon salt
- 2 tablespoons butter
Instructions
In a medium-sized bowl, whisk together the red wine, olive oil, minced garlic, soy sauce, black pepper, and salt.
Add the rosemary and thyme sprigs to the marinade mix.
Place the ribeye steaks in a large resealable plastic bag or a shallow dish, and pour the marinade over the steaks. Ensure the steaks are fully coated.
Seal the plastic bag or cover the dish with plastic wrap. Refrigerate and marinate the steaks for at least 8 hours or overnight for maximum flavor development.
After marinating, remove the steaks from the liquid and pat them dry with paper towels. Discard the marinade.
Season the steaks lightly with additional salt and pepper on both sides.
Heat a large skillet or cast-iron pan over high heat until it is very hot. Add 1 tablespoon of butter and swirl to coat the pan.
Sear the ribeye steaks for about 3-4 minutes on each side for medium-rare doneness (adjust the cooking time according to your preferred doneness).
Reduce the heat to medium and add the remaining tablespoon of butter to the pan. Spoon the melted butter over the steaks as they finish cooking for an extra layer of flavor.
Remove the steaks from the skillet and let them rest on a cutting board, tented with aluminum foil, for 5 minutes to allow the juices to redistribute.
Serve the ribeye steaks hot with your favorite sides, such as roasted potatoes, sautéed vegetables, or a fresh green salad.
Nutrition Facts
Calories |
2270 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.1 g | 186% | |
| Saturated Fat | 56.6 g | 283% | |
| Polyunsaturated Fat | 8.1 g | ||
| Cholesterol | 603 mg | 201% | |
| Sodium | 6152 mg | 267% | |
| Total Carbohydrate | 14.9 g | 5% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 2.0 g | ||
| Protein | 184.8 g | 370% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 142 mg | 11% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 2437 mg | 52% | |
*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.
