Steak Milano
Elevate your dinner table with the bold and sophisticated flavors of Steak Milano, a classic Italian-inspired dish that’s equal parts indulgent and elegant. Perfectly seared ribeye steaks are nestled in a rich, aromatic sauce made with dry red wine, crushed tomatoes, garlic, and fresh herbs like oregano and basil. Finished with a sprinkle of Parmesan cheese and a burst of zesty lemon, this recipe strikes the perfect balance between hearty and fresh. Ready in just 40 minutes and ideal for two, Steak Milano is a gourmet meal that’s surprisingly accessible, offering restaurant-quality flavors in the comfort of your own kitchen.
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Recipe Information
Ingredients
- 2 pieces ribeye steaks (boneless)
- 1 teaspoon kosher salt
- 1 teaspoon black pepper (freshly ground)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 cloves garlic cloves (minced)
- 1 medium shallot (finely chopped)
- 1 cup red wine (dry, such as Chianti)
- 1 cup crushed tomatoes (canned)
- 1 teaspoon fresh oregano (chopped)
- 2 tablespoons fresh basil (chopped)
- 2 tablespoons Parmesan cheese (grated, for garnish)
- 2 pieces lemon wedges (for serving)
Instructions
Season both sides of the ribeye steaks with kosher salt and freshly ground black pepper. Let them sit at room temperature for 10 minutes while you prepare the other ingredients.
Heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil and 1 tablespoon of butter to the skillet and let it melt and sizzle.
Sear the steaks for 3-4 minutes on each side, until a golden-brown crust develops. Reduce the heat to medium and continue to cook to your desired doneness (about 2-3 additional minutes per side for medium). Remove the steaks from the skillet and set aside on a plate, tenting them with foil to keep warm.
In the same skillet, lower the heat to medium and add the remaining tablespoon of olive oil and butter. Add the minced garlic and chopped shallot, cooking for 1 minute until fragrant and softened.
Deglaze the skillet with the red wine, scraping up any browned bits from the bottom of the pan. Let the wine simmer for 2-3 minutes until reduced by about half.
Stir in the crushed tomatoes, oregano, and half of the basil. Simmer the sauce for an additional 5 minutes, stirring occasionally, until thickened slightly.
Return the steaks to the skillet, nestling them into the sauce. Spoon the sauce over the steaks and let them heat through for about 2 minutes.
Plate the steaks and spoon additional sauce over the top. Garnish with the remaining chopped basil and grated Parmesan cheese.
Serve immediately with lemon wedges on the side for a bright, zesty finish.
Nutrition Facts
Calories |
1294 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.8 g | 124% | |
| Saturated Fat | 39.1 g | 196% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 278 mg | 93% | |
| Sodium | 696 mg | 30% | |
| Total Carbohydrate | 24.0 g | 9% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 11.0 g | ||
| Protein | 68.6 g | 137% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 184 mg | 14% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 1697 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.
