Best Red Wine Ribeyes Recipes

RIBEYE STEAKS WITH RED WINE SAUCE

Steps:

• Line a sheet pan with foil and place a wire rack on top, set aside.
• Adjust oven rack to the center position and preheat to 275ºF (135ºC). Place a large 12-inch cast iron skillet in the oven to warm.
• Dry the steaks with a paper towel to remove excess surface moisture and transfer to the wire rack. Generously season the meat with salt and ground black pepper on both sides.
• Place steaks in the oven and cook about 15 to 25 minutes, depending on the thickness.
• Remove the steaks from the oven and set aside.
• Remove the cast iron pan from the oven and transfer to the stovetop.
• Heat pan over high heat and add the oil.
• Once the oil is very hot and just beginning to smoke, carefully add the steaks to the pan.
• Sear the first side until a deep brown crust is formed, about 2 minutes.
• Carefully flip the steaks over and sear about 1 ½ to 2 minutes.
• Use tongs to turn the steaks on their sides to cook and render remaining fat, about 2 minutes total.
• Add one tablespoon of the butter to the pan, melt and use a spoon to briefly baste the tops of the steaks.
• Transfer steaks to a clean plate and allow to rest at room temperature for 10 minutes.
• For the red wine sauce, reserve 1 tablespoon of the steak drippings in the cast iron pan and heat over medium.
• Once the drippings are warm add the garlic and shallots, saute and stir frequently until tender, about 1 minute.
• Add red wine, balsamic vinegar, rosemary sprig and thyme sprigs, bring mixture to a rapid simmer over high heat.
• Allow wine mixture to reduce until thickened, about ¼ a cup, 3 to 5 minutes.
• Add in beef stock, and rapidly simmer over high heat until the sauce is reduced and thickened to about ½ cup, about 4 to 5 minutes.
• Remove rosemary and thyme, discard.
• Turn off heat and whisk in 1 tablespoon of butter.
• Taste the red wine sauce and season with more salt and pepper as desired.
• Garnish steaks with chopped thyme, rosemary, and parsley a few minutes before serving.

ITALIAN RIB EYE STEAKS WITH RED WINE SAUCE

Steps:

• In a skillet melt 2 tbsp of butter. Add shallot and sauté about 3 minutes.
• Add garlic and oregano to skillet and sauté mixture for about 1 minute.
• Add tomato paste and cook mixture for about 2minutes.
• Slowly add wine, whisking well to combine into a sauce. Reduce heat to medium low, and simmer sauce about 10 minutes until mixture is reduced by half.
• Strain sauce to remove solids and place liquid back in pan.
• Add remaining butter tbsp at a time and whisk to combine. Add salt and pepper to taste.
• Meanwhile heat grill. Add steaks and cook about 5 minutes per side, for medium rare.
• Remove steaks when done, to individual plates. Let set for 5 minutes.
• Drizzle sauce on top of each steak.
• Serve.

RIB-EYE STEAKS IN RED-WINE SAUCE

Steps:

• Pat steaks dry, then sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper (total).
• Heat 1 tablespoon oil in a 12-inch heavy skillet over high heat until it shimmers, then sauté steaks in 2 batches, turning once, about 4 minutes per batch for medium-rare. Transfer to a large plate and cover with foil.
• Pour off fat from skillet, then sauté garlic in remaining tablespoon oil over medium-high heat until pale golden, about 30 seconds. Add wine and boil, stirring and scraping up brown bits, until reduced by half, 2 to 3 minutes. Add water, soy sauce, and any meat juices from plate and boil until reduced by half, 3 to 4 minutes.
• Reduce heat to medium-low and whisk in butter, 1 piece at a time, until slightly thickened. Stir in parsley and pour sauce over steaks.

HERBED RIB EYE ROAST WITH RED WINE GRAVY

Steps:

• Add all chopped ingredents to small clay bowl.
• Drizzle in olive oil as you whisk to form a paste.
• Score the fat side of the roast with a knife and smear the herb paste all over the top.
• Put roast into a pre-heated 350 degree oven for 18 - 20 minutes a pound.
• Red Wine Gravy.
• Remove cooked roast from roasting pan and put on cutting board with well to rest.
• Put roasting pan across two burners of cook top on medium low. (drain any excess grease first)
• When browned bits are nice and hot pour in about 3/4 cup of red wine. Use one you would drink, I used a $3.97 bottle of Lucky Duck Shiraz from Wal-Mart. It is cheap, but good.
• Deglaze the pan with a whisk and cook for several minutes until somewhat concentrated.
• Pour liquid through a sieve to catch any crunchy burned bits. To it pour in about 2 cups of beef or chicken stock. Set liquid aside.
• In a medium skillet over medium heat melt 2-3 tblspns butter. When it bubbles at about 1/4 cup of flour.
• Whisk together and cook about 1 minute.
• Slowly add the liquid from the deglazing until it is smooth and silky.
• Add black pepper and salt to taste.
• Serve with roast and MASHED POTATOES!

RIB EYE STEAK WITH ROASTED GRAPE-RED WINE SAUCE AND CREAMY PARSNIPS AND POTATOES

Steps:

• Preheat the oven to 450 degrees F.
• Place the grapes on a sheet pan and coat with 2 tablespoons olive oil and season with 1 teaspoon salt and 1/2 teaspoons pepper. Roast until the grapes turn light brown and begin to shrivel, about 45 minutes.
• In the meantime, sprinkle the steaks with salt and pepper and let sit for 15 minutes at room temperature.
• Heat a pot of water over high heat. Once the water is boiling, add the potatoes, parsnips, bay leaf, 2 sprigs thyme, 1 clove garlic and salt generously. Cook until the vegetables are fork tender, and then strain. Discard the herbs and press the potatoes, parsnips and garlic through a ricer into a saucepan. Gently stir in the cream and season with salt and pepper. Hold warm over low heat.
• For the steaks, heat a skillet until very hot, add the remaining 2 tablespoons olive oil and place the steaks in the skillet. Cook about 4 minutes per side for medium-rare. Remove the steaks from the skillet to a plate and tent with foil. Add the red wine to the skillet to deglaze and scrape up any brown bits from the bottom. Add the chicken stock, remaining 1 clove garlic, carrots, onions, celery, the remaining 3 sprigs thyme, the remaining 1 bay leaf and the beef bone. Cook on high heat until the sauce reduces to a syrupy consistency, about 10 minutes. Strain the sauce and add the roasted grapes. Slice the steak off the bone and add the steak juices to the sauce.
• To serve, place a spoonful of the parsnips and potatoes on a plate, top with a few pieces of the steak and drizzle with the sauce.