Imagine cutting into a perfectly seared ribeye that's bursting with rich, complex flavors - a steak so tender and aromatic that it transports you to a high-end steakhouse right in your own kitchen. This Zesty Red Wine and Herb Steak recipe isn't just a meal; it's a culinary adventure that combines the bold richness of perfectly cooked meat with the sophisticated depth of red wine and fresh herbs. Whether you're looking to impress a date, treat yourself to a gourmet dinner, or simply elevate your cooking skills, this recipe promises a restaurant-quality experience that will have everyone asking for your secret.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 2 ribeye steaks
- 1 cup red wine
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- Salt and pepper to taste
Instructions
- Remove steaks from refrigerator 30 minutes before cooking to allow them to reach room temperature, which ensures even cooking and better meat tenderness.
- Pat ribeye steaks dry with paper towels to remove excess moisture, which helps achieve a perfect sear.
- Season both sides of the steaks generously with salt and freshly ground black pepper, pressing the seasoning gently into the meat.
- Mince garlic cloves finely and chop fresh rosemary to release their aromatic oils.
- Heat olive oil in a heavy cast-iron skillet or grill pan over medium-high heat until it just begins to shimmer.
- Carefully place steaks in the hot pan, ensuring they are not overcrowded to allow proper searing.
- Cook steaks for approximately 4-5 minutes on each side for medium-rare, depending on thickness and desired doneness.
- Add minced garlic and chopped rosemary during the last minute of cooking to infuse the meat with herbal flavors.
- Remove steaks from pan and let rest on a cutting board for 5-7 minutes to allow juices to redistribute.
- In the same pan, deglaze with red wine, scraping up any browned bits to create a rich pan sauce.
- Reduce wine sauce for 2-3 minutes until slightly thickened, then pour over rested steaks before serving.
Tips
- Temperature is Key: Always let your steaks rest at room temperature for 30 minutes before cooking to ensure even heat distribution and optimal tenderness.
- Moisture Matters: Pat your steaks completely dry before seasoning. This crucial step helps create that coveted golden-brown crust by removing excess surface moisture.
- Season Generously: Don't be shy with salt and pepper. Press the seasoning into the meat to create a flavorful crust.
- Use the Right Pan: A heavy cast-iron skillet is your best friend for achieving a perfect sear. Make sure it's preheated and just starting to shimmer with oil.
- Don't Overcrowd: Give your steaks breathing room in the pan. Overcrowding prevents proper searing and can steam the meat instead of creating a crisp exterior.
- Master the Timing: For medium-rare, aim for 4-5 minutes per side, but adjust based on steak thickness and your preferred doneness.
- Rest is Best: Always let your steak rest after cooking. This allows the juices to redistribute, ensuring a moist and flavorful bite.
- Bonus Flavor Hack: Adding garlic and herbs in the last minute of cooking infuses the meat with an extra layer of aromatic goodness.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 2g
Protein: 36g
Fat: 32g
Saturated Fat: 12g
Cholesterol: 110mg
