Red Wine Ribeyes
Elevate your steak night with these tender, flavor-packed Red Wine Ribeyes, a perfect harmony of gourmet flair and home-cooked simplicity. These juicy ribeye steaks are marinated in a luxurious blend of dry red wine, garlic, balsamic vinegar, and fresh rosemary, infusing every bite with rich, bold flavors. Searing the steaks to perfection in a cast-iron skillet creates a beautifully caramelized crust, while a buttery red wine pan sauce adds extra layers of decadence. Ideal for a special occasion or a cozy dinner at home, these steaks are quick and easy to prepare, with just 20 minutes of prep time and a total cook time of 15 minutes. Serve alongside roasted vegetables or creamy mashed potatoes for a restaurant-worthy meal that’s sure to impress. Perfect keywords: red wine steak recipe, cast iron ribeyes, gourmet steak marinade, date night dinner ideas.
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Recipe Information
Ingredients
- 2 pieces ribeye steaks
- 1 cup red wine (dry)
- 4 garlic cloves, minced
- 2 fresh rosemary sprigs
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 tablespoon balsamic vinegar
- 1 teaspoon cracked black pepper
- 1 teaspoon kosher salt
Instructions
Place the ribeye steaks in a resealable plastic bag or shallow dish.
In a mixing bowl, combine red wine, minced garlic, and balsamic vinegar. Pour the mixture over the steaks, ensuring they are fully coated. Add the rosemary sprigs to the marinade. Cover and refrigerate for at least 1 hour, or up to 6 hours for deeper flavor.
Remove the steaks from the marinade and pat them dry with paper towels. Reserve the marinade for later use. Season both sides of the steaks generously with kosher salt and cracked black pepper.
Preheat a cast-iron skillet or heavy-bottomed frying pan over medium-high heat. Add olive oil and allow it to heat until shimmering.
Sear the steaks for 3-4 minutes on each side, or until a crust forms and the desired level of doneness is achieved. For medium-rare, aim for an internal temperature of 130°F (54°C). Adjust cooking time for different levels of doneness.
Reduce the heat to medium, then add the unsalted butter to the skillet along with the reserved marinade. Spoon the liquid over the steaks as they cook in the pan for an additional 1-2 minutes to enhance flavor.
Remove the steaks from the skillet and let them rest on a cutting board for 5-7 minutes to allow the juices to redistribute.
Serve the ribeyes warm, drizzled with the pan sauce. Garnish with fresh rosemary if desired.
Nutrition Facts
Calories |
1858 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.1 g | 187% | |
| Saturated Fat | 57.2 g | 286% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 832 mg | 36% | |
| Total Carbohydrate | 14.9 g | 5% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 4.0 g | ||
| Protein | 87.5 g | 175% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 107 mg | 8% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 1687 mg | 36% | |
*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.
