White Wine Marinated Steak

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Simple, easy and hands down delicious, this white wine marinated steak is perfect for date night. Get the most flavorful and tender ribeye steaks, and cook them to perfection with the reverse seared technique.

This post has kindly been sponsored by Yalumba and Chef's Vault, all opinions are my own.

White wine marinated ribeye steaks in a skillet garnished with fresh herbs.

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When we think of pairing wines with steak, we immediately tend to think of a red wine, but let me tell you that white wine should not be overlooked!

This white wine marinated steak is a great occasion meal, and so perfect for date night, simple to prep and pretty effortless to cook. I used the reverse sear method which guarantees the most perfectly cooked steak every single time.

Be sure to check out my Beer Marinated Steak and Red Wine Risotto too!

What's the best wine to use?

This white wine marinated steak is made with Yalumba’s Y Series Viognier, a premium variety that typically come from old world French vineyards. This winemaker is the oldest family-owned winery in Australia, established in 1849.

This Viognier (pronounced vee-on-yay) has notes of tangerine, honeysuckle, mango and peach, it's super fruity and flavorful and would also work great in my white wine sangria. It's fresh flavors and it's buttery notes compliment the steak perfectly.

Regular readers will know that wine is one of my true loves, I not only love to drink it, but I love to cook with it too. It's a great way to add flavor and depth to a recipe, and any that you don't use in the cooking never goes to waste! Pour yourself a glass and let's go!

Sliced white wine marinated steak in a metal skillet.

What's the best steak to use?

Because we use the technique of reverse searing for this recipe, you really want to opt for a fairly thick piece of beef. I used 100% grass-fed Ribeye from Chef's Vault, it has such an amazing flavor and freshness and it's delivered right to your door!

Chef's Vault supplies top Canadian restaurants in Canada as well as to you at home! Their meat and seafood is such great quality and so fresh, and they have a great range of products available.

Be sure to get a 20% discount off of your order from Chef's Vault!

Sustainability

It's so important to eat and live sustainably where you can, I'm not giving up my love of meat or wine though!

Yalumba Wines and Chef's Vault are two producers who are committed to sustainability.

Chef's Vault meats and seafood are all natural, with no antibiotics or hormones added, and the beef is farmed in a regenerative way. Yalumba practice minimal intervention, and they aim to make as little impact on the natural environment as possible.

And let me tell you, the more natural and sustainable your food and wine are, the better they taste!

Ingredients

Steak: You will need steaks that are at least one and a half inches thick to get the best results through reverse searing. Ribeye is a great choice and get the best quality you can afford, preferably grass-fed.
White wine: Yalumba’s Y Series Viognier is a great pairing for steak, it has slightly buttery undertones that really come through well.
Oil: It's important to add a little fat to marinades. I used extra virgin olive oil for a rounded flavor, but any high heat neutral oils like canola or vegetable will work well.
Lemon juice and apple cider vinegar: The acid in these ingredients help to break down the proteins so you get a super tender steak. You can also use white wine vinegar.
Seasonings: Garlic, rosemary, salt and pepper.

How to make white wine marinated steak

Be sure to scroll to the bottom of the post for the full recipe!

Place the steaks in the white wine marinade for at least 2 hours.

Two ribeye steaks being marinated in white wine.

When ready to cook, bake the steaks in the oven until they register at 90-95F with an instant read thermometer.
Sear the steaks on both sides in a hot pan.

Two step by step photos to show how to reverse sear the marinated steak.

Let rest before slicing, serving and enjoying!

Sliced ribeye steak on a white serving plate next to a bottle of wine.

Frequently Asked Questions

What is reverse searing?

There is nothing worse than buying a really nice steak and then you overcook it, yikes! Reverse searing sounds fancy, but it's a super easy technique that allows you to cook it to perfection.

The marinated (or seasoned steak) is cooked in the oven first at a low temperature, helping to break down the proteins and keep that flavor locked in. It is then quickly seared on the stovetop in a hot pan so you get a super tasty crust to it.

It's seriously the only way I cook thick steaks now, it's a total game changer.

How should you cook the steak?

This ribeye steak, with no exceptions should be cooked medium rare to get the best flavor, texture and melt in your mouth bite.

Check the temperature of the steak in the oven with an instant read thermometer, it should register at 90-95F (32-35c) when you take it out. Then sear it on both sides and you will have the perfect medium rare.

What do you serve with it?

This white wine marinated steak is perfect to serve with all of your favorite potato and veggie sides. Try it with:
Roasted Carrots and Sprouts
Fried Potato Slices
Rice Stuffed Tomatoes
Rosemary Garlic Fries

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 white 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.
Enjoy and drink responsibly!

Slices of marinated steak on a chopping board in front of a bottle of white wine.

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