- Recipes
- Shows
Popular Shows
- Articles
Main Categories
- Jewish Learning
Popular Articles
-
Login/Register
The art of making a tasty steak is very much down to personal preference, but undeniably requires good flavors. Herzog red wine makes an excellent marinade for beef steaks. The tannin molecules found in red wine soften the fats in the meat, helping to release the delicious beefy taste. The beef fat, in turn, softens the astringent qualities of the wine, helping to mellow the alcohol and produce a juicier, more fruity flavor. This red wine marinade also works well with lamb.
Chateau Royaumont Lalande is a highly rated French wine, consisting of 70% Merlot and 30% Cabernet Franc grapes sourced from France’s premier wine-growing region. This red wine exudes earthy aromas with undertones of cherries, cranberries and pomegranates, balanced with a long and silky finish.
100 milliliters Chateau Royaumont Lalande de Pomerol red wine (a bit more than 1/3 cup)
2 tablespoons soy sauce
2 tablespoons Gefen Honey
juice of 1/2 a lemon or 2 tablespoons Heaven and Earth Lemon Juice
2 cloves garlic, grated
pinch of chilli powder – or more if you like spicy food!
1/2 teaspoon black pepper
2 tablespoons fresh rosemary, chopped
4 rib eye steaks (6 to 8 ounces)
2 tablespoons vegetable oil – for frying
French fries
Place all the marinade ingredients in a bowl and mix.
Add the steak and marinate overnight or for at least six hours. Drain your meat from the marinade but keep the sauce to use later.
Remove the meat from the fridge about an hour before cooking, to allow it to come to room temperature.
Heat your griddle pan until it is hot. Add the vegetable oil until it starts to sizzle before adding your steak. This will help to caramelize the meat, which is essential for a delicious crust.
Fry for five to nine minutes on each side depending on how well cooked you like it and how thick the meat is. Turn over every two minutes so that it cooks evenly and does not burn.
Remove and transfer to a plate. Although you have stopped cooking the steak, the heat inside continues to cook the meat. I therefore recommend to slightly undercook the meat before removing it from the frying pan. Using a sharp knife, slice the meat into thick pieces.
Place the retained marinade liquid into the frying pan; bring to a boil and simmer for five minutes. Transfer to a gravy boat or small jug for serving.
Garnish the steak with sprigs of rosemary and a drizzle of the cooked marinade. Serve with crispy French fries.
Sponsored by Chateau Royaumont
How Would You
Rate this recipe?
Please log in to rate
Reviews