Time to get fancy, in the easiest possible way with this red wine marinated steak. Perfectly rich and cooked to perfection with the reverse sear method, it's perfectly juicy with the most wonderful crispy crust.
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If you are looking for a special meal for date night, or just want to treat someone, this red wine marinated steak is sure to impress.
Super simple and quick to make, you just need to plan ahead a little to allow for the steak to marinade, but otherwise it's ready to serve in 20 minutes.
The flavors are wonderfully bold, and the steak is reversed seared to perfection. If I've said it once, I've said it a million time, reverse searing will guarantee you perfect results every single time!
Be sure to try my White Wine Marinated Steak and Beer Marinated Steak too!
How to make red wine marinated steak
Be sure to scroll down for the full recipe!
- Marinate the steak in the red wine mix (photo 1).
- Place in an oven proof skillet when ready to cook (photo 2).
- Oven bake on a low temperature (photo 3).
- Sear on both sides to brown (photo 4).
Reverse Seared Steak
If you have a thick piece of steak and are nervous about cooking it, then reverse searing is your go to method. It comes out so perfect every single time.
The steak is cooked on a low temperature first in the oven to gently break down the proteins. Once it hits and internal temperature of 90-95F, you quickly sear it in a super hot skillet to lock in the juices and flavor and get those nice crispy edges.
It's so hard to overcook your steak using this method!
Frequently Asked Questions
There's no need to use an expensive wine for this marinade. Opt for something bold and fruity like a malbec, shiraz or cabernet sauvignon for the best flavor. Choose one that is drinkable as you'll have some left in the bottle!
For the recipe as is, it's best to use a fairly thick steak for the best results. I used a beef rib, but sirloin or rib eye will work perfectly. Reverse searing works the best with thick cuts of meat, but you can easily use this red wine marinade on a thinner piece like skirt or flank and just pan fry it.
You want to allow at least 2 hours for the steak to marinate in the red wine, this will be enough time for it to take on the flavors as well as start to break down the protein for a tender bite. In a pinch, 30 minutes will do the job. You can safely marinade it for up to 8 hours.
Serving Suggestions
This steak is perfect to serve with all of your favorite sides. Serve with fries, roasted potatoes, a side of veggies or even with a fresh side salad.
Recipe Notes and Tips
- Marinate the steak for between 2 and 8 hours for the best flavor. You can marinate it for less time if you are in a rush, but the flavors won't be as pronounced.
- Make sure that the steak is fully covered in the red wine marinade. You may need slightly more or slightly less depending on the thickness of your steaks.
- Let the steak come up to room temperature before placing it in the oven.
- When you sear the steak, have the pan as hot as you can to get those perfect crispy bits. Start heating the pan just before you take the steak out of the oven so it's hot when you are ready to sear.
- Let the steak rest for at least 10 minutes before slicing and serving.
More Steak Recipes
- Steak and Stilton Pie
- Steak Tartare
- Coffee Marinated Steak
- Carne Asada Tacos
- Red Wine Risotto with Steak
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White Wine Marinated Steak
Ingredients
- 16 oz beef rib steak (around 450g each)
- 2 cups red wine (475ml)
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic minced
- 2 tablespoons red wine vinegar
- 1 tablespoon dried rosemary
- 1 teaspoon salt
- 1 teaspoon pepper
For cooking
- 1 tablespoon oil
- 2 tablespoons salted butter
Instructions
- Combine the wine, oil, garlic, red wine vinegar, rosemary, salt and pepper in a large bowl or container.
- Place the steak in the marinade. Cover and place in the fridge for at least 2 hours.
- Pre heat the oven to 275F / 135c.
- Place the steak in a small baking tin or oven proof skillet and place in the oven for 15 to 20 minutes. For medium rare, the steak should register at 90-95F / 32-35c. Once done, remove the steak from the oven.
- Add a tablespoon of oil to a pan with the butter and place on a high heat.
- Once hot, place the steak in the pan. Cook on one side for 2 minutes.
- Flip the steak over and cook for another 2 minutes whilst basting the top side of the steak with the fat in the pan.
- Remove the steak, let rest for 10 minutes before carving and serving.
Notes
- Marinate the steak for between 2 and 8 hours for the best flavor. You can marinate it for less time if you are in a rush, but the flavors won't be as pronounced.
- Make sure that the steak is fully covered in the red wine marinade. You may need slightly more or slightly less depending on the thickness of your steaks.
- Let the steak come up to room temperature before placing it in the oven.
- When you sear the steak, have the pan as hot as you can to get those perfect crispy bits. Start heating the pan just before you take the steak out of the oven so it's hot when you are ready to sear.
- Let the steak rest for at least 10 minutes before slicing and serving.
- Nutritional values are based on one of two servings and are an estimate only.
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