Steak San Marino
Elevate your steak night with the luxurious 'Steak San Marino,' a recipe that combines tender, seared ribeye steaks with a rich, savory sauce brimming with Italian flavor. Perfectly seasoned and cooked to your desired doneness, the steaks are nestled in a delightful skillet sauce of cherry tomatoes, garlic, fresh rosemary, and a splash of red wine, creating a dish that’s as visually stunning as it is delicious. Finished with melted butter for a silky texture and garnished with fresh parsley, this elegant yet approachable recipe is ideal for date nights, special occasions, or whenever you’re craving something extraordinary. With a prep time of just 15 minutes and a short cook time, this dish is your go-to for impressing guests or treating yourself to a restaurant-quality meal at home. Keywords: ribeye steak recipe, steak with wine sauce, elegant steak dinner, tomato rosemary sauce, quick gourmet recipes.
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Recipe Information
Ingredients
- 2 pieces (8 ounces each) Ribeye steak
- 2 tablespoons Olive oil
- 3 cloves (minced) Garlic
- 1 cup (halved) Cherry tomatoes
- 2 sprigs Fresh rosemary
- 0.5 cup Red wine
- 0.5 cup Beef stock
- 2 tablespoons Unsalted butter
- 1 teaspoon (or to taste) Salt
- 1 teaspoon (or to taste) Black pepper
- 2 tablespoons (chopped, for garnish) Fresh parsley
Instructions
Season both sides of the ribeye steaks generously with salt and black pepper. Let them sit at room temperature for 10 minutes while you prepare the other ingredients.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering. Add the steaks to the skillet and sear for 3 minutes on each side until a golden-brown crust forms. Remove the steaks from the skillet, place them on a plate, and tent with aluminum foil to keep warm.
In the same skillet, add the remaining 1 tablespoon of olive oil and reduce the heat to medium. Add the minced garlic and cook for 30 seconds until fragrant.
Add the halved cherry tomatoes and rosemary sprigs to the skillet. Sauté for 3-4 minutes until the tomatoes begin to soften.
Deglaze the skillet by pouring in the red wine, scraping the bottom of the pan with a wooden spoon to release any browned bits. Let the wine simmer for 2 minutes.
Add the beef stock and stir to combine. Allow the mixture to simmer for 5 minutes, reducing slightly. Taste and adjust seasoning with salt and pepper if necessary.
Return the steaks to the skillet, spooning the sauce over the top. Cook for 2-3 minutes, or until the steaks are done to your desired level of doneness (130°F for medium-rare, 140°F for medium).
Remove the skillet from heat and stir in the unsalted butter until melted and incorporated into the sauce.
Transfer the steaks to serving plates and spoon the tomato sauce over the top. Garnish with chopped parsley and serve immediately.
Nutrition Facts
Calories |
1659 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.3 g | 148% | |
| Saturated Fat | 44.9 g | 224% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 420 mg | 140% | |
| Sodium | 4483 mg | 195% | |
| Total Carbohydrate | 13.8 g | 5% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 4.8 g | ||
| Protein | 124.2 g | 248% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 123 mg | 9% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 1993 mg | 42% | |
*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.
