Steamboat Steaks
Juicy, flavorful, and restaurant-worthy, Steamboat Steaks are the ultimate indulgence for steak lovers. This recipe features tender ribeye steaks marinated in a savory blend of garlic, Worcestershire sauce, soy sauce, and fresh herbs for maximum flavor. Searing the steaks to perfection in a hot cast-iron skillet creates a mouthwatering crust, while a rich red wine and beef stock pan sauce elevates each bite to gourmet status. Perfect for an elegant dinner or a special celebration, these steaks are ready in under 45 minutes and pair beautifully with roasted vegetables, creamy mashed potatoes, or a crisp green salad. Whether you're impressing guests or treating yourself, Steamboat Steaks deliver unbeatable flavor and sophistication.
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Recipe Information
Ingredients
- 4 pieces ribeye steaks (1-inch thick)
- 3 tablespoons olive oil
- 4 cloves garlic cloves, minced
- 2 tablespoons Worcestershire sauce
- 2 tablespoons soy sauce
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon ground black pepper
- 1 teaspoon coarse salt
- 2 tablespoons butter
- 0.5 cup beef stock
- 0.5 cup red wine
Instructions
In a small bowl, combine olive oil, minced garlic, Worcestershire sauce, soy sauce, chopped rosemary, chopped thyme, ground black pepper, and coarse salt to make the marinade.
Place the ribeye steaks in a large resealable plastic bag or shallow dish. Pour the marinade over the steaks, ensuring they are fully coated. Seal the bag or cover the dish, and marinate in the refrigerator for at least 1 hour (or up to 24 hours for deeper flavor).
Remove the steaks from the refrigerator 30 minutes before cooking to allow them to come to room temperature.
Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Add 1 tablespoon of olive oil to the pan.
Pat the steaks dry with paper towels to ensure a good sear. Place the steaks in the hot pan and sear for 3-4 minutes on each side for medium-rare (cook longer if desired, based on preferred doneness). Work in batches if necessary to avoid overcrowding the pan.
Remove the steaks from the pan and let them rest on a plate, covered loosely with foil, while preparing the sauce.
Reduce the heat to medium and add the butter to the skillet. Once melted, stir in the beef stock and red wine, scraping up any browned bits (fond) from the bottom of the pan.
Simmer the sauce for 5-7 minutes, or until it reduces slightly and thickens. Taste and adjust seasoning if necessary.
Serve the steaks warm, drizzled with the pan sauce, and garnished with additional fresh herbs if desired.
Nutrition Facts
Calories |
3165 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 257.5 g | 330% | |
| Saturated Fat | 99.5 g | 497% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 626 mg | 209% | |
| Sodium | 4678 mg | 203% | |
| Total Carbohydrate | 17.2 g | 6% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 4.3 g | ||
| Protein | 173.6 g | 347% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 183 mg | 14% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 2154 mg | 46% | |
*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.
