Best Rib Eye Steaks In A Port Wine Glaze 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.

RIB EYE STEAKS WITH BALSAMIC VINEGAR GLAZE

Steps:

• Sprinkle steaks with salt and generous amount of pepper. Rub 1 teaspoon oil over bottom of heavy medium skillet. Heat skillet over medium-high heat. Add steaks to skillet and cook to desired doneness, about 4 minutes per side for rare. Using tongs, transfer steaks to plate; tent with foil to keep warm.
• Add remaining 2 teaspoons oil to same skillet. Reduce heat to medium-low. Add shallots and rosemary and cook for 2 minutes, stirring occasionally, Add vinegar and cook until reduced to glaze, stirring up browned bits, about 1 minute. Mix in juices from plate with steaks. Spoon glaze over steaks and serve.

RIB-EYE STEAKS WITH BERRIES AND BLUE CHEESE

Steps:

• Make the port wine reduction: Add enough canola oil to a large nonreactive stockpot to cover the bottom and set it over high heat. Just before the oil starts smoking, add the shallots, mushrooms and peppercorns and reduce the heat to medium. Sweat the vegetables until brown bits form on the bottom of the pan, about 5 minutes, then add the sugar. Add the red wine and port and deglaze the pan, scraping the brown bits off the bottom. Simmer the liquid until it has reduced to about 1 1/2 cups, about 40 minutes. Add the stock and cook until the liquid has reduced to 1 1/2 cups, about 15 more minutes. Be sure to skim off any foam that forms on the surface.
• Transfer the liquid to a heatproof bowl. Add the thyme and bay leaf, then cover tightly with plastic wrap. Let infuse 1 hour. Strain through a fine-mesh strainer into a saucepan and set aside.
• Make the steaks: Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Thoroughly blot the meat dry and season both sides liberally with salt and pepper. Add enough canola oil to 2 large skillets to cover the bottoms (about 2 tablespoons each) and set over high heat. Just before the oil starts smoking, add a steak to each skillet and cook 6 minutes. Check the bottoms of the steaks to see if they are charred to your liking. Flip the steaks with tongs and add 1 tablespoon butter to each skillet. Cook, tilting the skillets and spooning the butter over the steaks, 2 more minutes.
• Transfer the steaks to a rimmed baking sheet; transfer to the oven and bake until a meat thermometer registers 125 degrees F (medium rare), an additional 3 minutes. Transfer the steaks to a cutting board and let rest at least 7 minutes before serving.
• Meanwhile, warm the port wine reduction until it simmers. Stir in the berries and cook 30 seconds. Remove from the heat.
• Slice the steak off the bone in 1 piece with a sharp knife, then slice the meat against the grain. Serve with the port wine reduction and crumbled blue cheese.

RIB EYE STEAKS IN A PORT WINE GLAZE.

Steps:

• Preheat oven to 400 degrees.
• Heat cast iron pan to medium high/ high heat.
• Mix flour and seasoning together. Dry meat with a paper towel. Coat meat with the flour seasoning mix.
• Add onions and garlic to the remaining flour and toss to barely coat.
• Pour oil in a cast iron pan just to cover bottom.
• Pan sear meat on one side for 3 minutes, flip to other side for 3 minutes.
• Then place on end in pan, they are thick enough to stand on their own.
• Add onion and garlic to pan around the meat.
• Place thermometer in to meat and place into oven.
• Roast till desired doneness.
• Rare - 130 to 140 degrees F; medium-rare - 140 to 150 degrees F; medium - 150 to 160 degrees F; medium-well - 160 to 170 degrees F,.
• Remove, tent lightly with foil and rest for 10 minutes.
• Meanwhile add port to the onions in the pan over medium high heat to deglaze scraping all the goodness from pan. Reducing by halve. Stir in the butter to thicken and serve over the steaks.
• Slice across the grain.
• Serve as individual steaks or slice just before serving on warmed plates.