Steak Da Vinci
Indulge in the rich, sophisticated flavors of Steak Da Vinci, a luxurious dish that combines perfectly seared ribeye steaks with a deeply flavorful mushroom and balsamic glaze. Marinated in a fragrant blend of dry red wine, fresh rosemary, thyme, and garlic, the steaks are tender and infused with herbaceous notes. The dish is elevated with golden-brown button mushrooms simmered in a tangy balsamic vinegar reduction and beef stock, creating a silky sauce that pairs beautifully with the juicy steak. Perfect for an elegant dinner or special occasion, this recipe comes together in just 40 minutes and serves two, making it an ideal choice for a gourmet date night. Serve it alongside creamy mashed potatoes or roasted vegetables for a complete and unforgettable meal.
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Recipe Information
Ingredients
- 2 pieces (10 oz each) ribeye steak
- 1 cup dry red wine
- 3 tablespoons olive oil
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 3 cloves, minced garlic
- 8 ounces, sliced button mushrooms
- 2 tablespoons balsamic vinegar
- 1 cup beef stock
- 2 tablespoons butter
- 1 teaspoon (or to taste) salt
- 1 teaspoon (or to taste) black pepper
Instructions
In a medium bowl, mix the red wine, 2 tablespoons of olive oil, rosemary, thyme, minced garlic, and a pinch of salt and pepper to create the marinade.
Place the ribeye steaks in a large resealable plastic bag or dish and pour the marinade over them. Seal and refrigerate for at least 1 hour or up to 8 hours for maximum flavor.
Remove the steaks from the marinade and pat them dry with paper towels. Discard the marinade.
Heat a large skillet or grill pan over medium-high heat. Add the remaining 1 tablespoon of olive oil.
Season the steaks on both sides with salt and pepper, and sear them for 3-4 minutes per side for medium-rare, or adjust according to your preferred doneness. Transfer the cooked steaks to a plate, tent with aluminum foil, and let rest.
In the same skillet, melt the butter over medium heat. Add the mushrooms and cook for 5-7 minutes until tender and golden brown.
Deglaze the pan by adding the balsamic vinegar, scraping up any browned bits, and cook for 1 minute.
Pour in the beef stock and let the sauce simmer for 3-4 minutes until slightly thickened.
Serve the rested steaks topped with the mushroom and balsamic glaze. Garnish with a sprig of rosemary if desired, and enjoy!
Nutrition Facts
Calories |
2203 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.6 g | 185% | |
| Saturated Fat | 52.6 g | 263% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 514 mg | 171% | |
| Sodium | 5503 mg | 239% | |
| Total Carbohydrate | 24.2 g | 9% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 11.2 g | ||
| Protein | 161.6 g | 323% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 145 mg | 11% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 2908 mg | 62% | |
*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.
