Best Rib Eye Steak With Polenta Red Wine Sauce Recipes

RED WINE MARINATED RIBEYE STEAK

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.

PAN-SEARED STEAK WITH RED WINE SAUCE

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.

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.

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.

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.