Sunday, December 28, 2008

Ribeye with Red Wine Marinade

We found a good buy on some ribeye in the local food store and after some searching, decided to give this recipe a try. The original calls for an aged, prime cut of ribeye that runs for approximately $17 per pound; so I figured this much less expensive cut we bought should do well in a recipe designed for such royal services.


*1/2 bottle of inexpensive, dry red wine
*1 cup of vegetable oil
*1/2 cup chopped yellow onions
*2 cloves chopped garlic
*Kosher Salt
*Fresh ground pepper
*2 Cuts of fresh ribeye steaks
*1/2 cup melted butter
*1/2 cup oil
*2 average sized yellow onions - sliced
*1 cup sliced mushrooms


*Mix the wine, oil and chopped garlic
*Add the steaks and refrigerate for six hours
*Remove steaks from fridge and let them sit for one hour
*High heat on the grill, or charcoal briquets that are white hot
*Mix melted butter and oil in shallow baking dish
*Coat the steaks in the butter and oil
*Apply a heavy coat of Kosher salt and ground pepper to all sides of the meat
*Place steaks on grill directly over the heat
*Cook for 1 1/2 minutes
*Turn steak 90 degrees and cook for additional 1 1/2 mins
*Flip steak and cook for 1 1/2 mins
*Turn steak 90 degrees and cook for additional 1 1/2 mins
*Using an instant read thermometer, medium rare will register 135 degrees
*Remove steak from grill, place on cookie sheet and cover with foil for 10 minutes. (Stack oven mitts on top to help retain heat)
*They are ready to serve

Sauteed Onions and Mushrooms

Reserve 1/4 to 1/2 cup of the marinade for liquid for sauteeing
Bring the liquid to a boil in a non-stick frying pan for 5 minutes or so
Add the sliced yellow onions and mushrooms and saute until desired doneness.
Pile on top of the ribeye steak and enjoy

This recipe modified from one found at

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