Poached Shrimp with Lemon Horseradish Sauce, Radicchio and Arugula Salad with Roasted Pepper Dressing and Burrata Crostini, Rib Eye Steak with Red wine Pan Sauce and Chocolate Tres Leches Cake

This silky sauce complements the richness of this steak.

Rib Eye Steaks with Red Wine Sauce

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Total Time: 25 minutes
Servings: 4


  • 4 (1/2-inch-thick) oneless 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


  • 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 8 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.
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