Best Rib Eye Steak With Anchovy Red Wine Sauce Recipes

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RIBEYE STEAKS WITH RED WINE SAUCE



Ribeye Steaks with Red Wine Sauce image

Thick cut ribeye steaks served with a simple red wine reduction sauce. This recipe uses a reverse sear method to ensure juicy, perfectly cooked beef.

Provided by Jessica Gavin

Categories     Entree

Time 55m

Number Of Ingredients 13

2 large ribeye steaks (1½ to 2-inches thick)
kosher salt (as needed for seasoning)
black pepper (as needed for seasoning)
1 tablespoon vegetable oil
2 tablespoons unsalted butter (divided)
1 tablespoon minced garlic
¼ cup minced shallots
1 cup red wine (Zinfandel)
1 tablespoon balsamic vinegar
1 sprig rosemary (plus more for garnish)
2 sprigs thyme (plus more for garnish)
1 cup beef stock
¼ cup parsley leaves (roughly chopped)

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.

Nutrition Facts : Calories 909 kcal, Carbohydrate 6 g, Protein 42 g, Fat 68 g, SaturatedFat 32 g, Cholesterol 30 mg, Sodium 380 mg, Sugar 2 g, ServingSize 1 serving

RED WINE MARINATED RIBEYE STEAK



Red Wine Marinated Ribeye Steak image

I made this marinade to get rid of a partial bottle of wine and some fresh herbs that needed using. It turned out to be the best steak I've ever made. Cooking time is marinating time.

Provided by under12parsecs

Categories     Steak

Time 8h5m

Yield 2 serving(s)

Number Of Ingredients 12

1/2 cup red wine (cabernet sauvignon)
1/4 cup soy sauce
2 tablespoons honey
2 tablespoons Dijon mustard
1/4 cup brown sugar
2 tablespoons Worcestershire sauce
2 teaspoons salt
1 teaspoon pepper
1 tablespoon rosemary, chopped
1 tablespoon thyme, chopped
3 garlic cloves, minced
2 rib eye steaks (we used THICK cut, like 2 inches!)

Steps:

  • Whisk together all ingredients but the steak. Pour into a large ziplock bag. Add steaks and smoosh them around to coat. Allow the steak to marinate in the fridge for several hours. Mine went about 8, but I think you could do overnight.
  • Allow steak to come back to room temperature so the meat cooks evenly. Grill on a charcoal grill to your desired doneness.

RIB-EYE STEAKS IN RED-WINE SAUCE



Rib-Eye Steaks in Red-Wine Sauce image

Provided by Lillian Chou

Categories     Sauté     Quick & Easy     Dinner     Steak     Red Wine     Fall     Winter     Gourmet     Sugar Conscious     Peanut Free     Tree Nut Free

Yield Makes 4 servings

Number Of Ingredients 8

4 (1/2-inch-thick) boneless rib-eye steaks (2 pounds total)
2 tablespoons vegetable oil, divided
2 garlic cloves, finely chopped
3/4 cup dry red wine
1/4 cup water
1 1/2 teaspoons soy sauce
3 tablespoons unsalted butter, cut into 3 pieces
1 tablespoon chopped flat-leaf parsley

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.

ITALIAN RIB EYE STEAKS WITH RED WINE SAUCE



Italian Rib Eye Steaks With Red Wine Sauce image

This is a lovely recipe for Ribeyes. I was sent this recipe by a friend. It has such a nice flavor and it always seems to please my husband...who is a steak man.

Provided by Expat in Holland

Categories     Meat

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

4 (6 ounce) rib eye steaks
2 tablespoons olive oil
5 tablespoons butter, cut into pieces
2 shallots, sliced
2 garlic cloves, minced
1 teaspoon oregano
3 tablespoons tomato paste
2 cups dry red wine

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.

Nutrition Facts : Calories 772.5, Fat 58.8, SaturatedFat 25.4, Cholesterol 153.8, Sodium 298.9, Carbohydrate 7.6, Fiber 0.6, Sugar 2.2, Protein 30.9

PAN-SEARED STEAK WITH RED WINE SAUCE



Pan-Seared Steak With Red Wine Sauce image

You can use any cut of steak, either bone-in or boneless, to make this classic French bistro dish. Steaks cut from the tenderloin, such as filet mignon, are the most tender pieces of beef, though they lack the assertively beefy chew of sirloins and rib steaks. Adding brandy to the pan sauce not only contributes flavor; its high alcohol content and acidity help extract flavor from the pan drippings. However, if setting it on fire makes you nervous, skip that step and let the brandy simmer down for an extra few minutes to cook off most of the alcohol. Make sure to open a good bottle of red wine to use in the sauce here, preferably one that you're happy to finish off with dinner. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.

Provided by Melissa Clark

Categories     dinner, steaks and chops, main course

Time 35m

Yield 4 servings

Number Of Ingredients 11

Kosher salt, as needed
Freshly ground black pepper, as needed
1 1/2 pounds boneless steak, or 1 3/4 pounds bone-in steak (1 1/2 inches thick)
2 shallots
2 1/2 tablespoons unsalted butter
1/2 teaspoon neutral oil, such as grapeseed
2 tablespoons good brandy, preferably Cognac
1/3 cup dry red wine
1/3 cup beef or chicken stock, preferably homemade
1 tablespoon chopped chives
Watercress, for serving

Steps:

  • Generously sprinkle salt and pepper all over steaks, then let steaks rest uncovered for 15 minutes at room temperature. Meanwhile, mince the shallots.
  • Melt 1/2 tablespoon butter and the oil in a large skillet over medium-high heat until almost smoking. Add steaks and cook until done to taste, about 3 to 4 minutes per side for rare and a little longer for medium-rare or medium. (Bone-in steaks take a few minutes longer to cook through than boneless.) If the pan begins to smoke or burn, lower the heat. Transfer steaks to a plate to rest while you prepare the sauce.
  • Add shallots to the skillet and cook over medium heat until lightly browned, about 1 minute. Add brandy to the skillet and use a long-handled match or igniter to set the brandy on fire. (Stand back when you do this.) Let flames die out, then add red wine and cook until reduced and syrupy, 2 to 4 minutes. Add stock and boil until reduced and thickened, 3 to 4 minutes longer.
  • Remove pan from heat and whisk in remaining 2 tablespoons butter and the chives. Serve steaks and sauce immediately with watercress.

Nutrition Facts : @context http, Calories 517, UnsaturatedFat 17 grams, Carbohydrate 7 grams, Fat 35 grams, Fiber 1 gram, Protein 35 grams, SaturatedFat 16 grams, Sodium 594 milligrams, Sugar 3 grams, TransFat 2 grams

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