Recipe: Red Wine-Marinated Rib Eye
Chefs Jon Shook and Vinny Dotolo bathe a thick rib eye steak in spiced red wine for serious flavor
We bet you've never cooked a purple piece of steak . . . until now.
Chefs Jon Shook and Vinny Dotolo of Jon & Vinny's in L.A. have created a fragrant steak with a hint of sweetness and surprisingly savory Moroccan-like spice profile—and their marinade of reduced red wine, sugar and warm spices, including cinnamon and clove, stains the rib eye a bright purple before it's seared in a cast-iron pan.
Don't be stingy with salt and pepper when seasoning a steak, especially one as thick as a rib eye. And even if you're comfortable cooking steak, this one can be deceiving, as its dark color (thanks to that marinade) will result in a deeply caramelized surface. Don't worry, it's not burnt. We like our steak medium rare, but feel free to adjust to your desired doneness.
To learn more, read "Cacio of the Day."
Recipe adapted from Jon Shook and Vinny Dotolo, Jon & Vinny's, Los Angeles, CA
Red Wine-Marinated Rib Eye
Step up your steak game with this red wine marinade perfumed with clove and orange.
Ingredients
- 1½ cups red wine
- ½ cup granulated sugar
- 1 teaspoon grated orange zest
- ½ teaspoon grated nutmeg
- 8 cloves
- 2 cinnamon sticks
- One 16-ounce rib eye steak
- 2 tablespoons olive oil, plus more for garnish
- Kosher salt and freshly ground black pepper, to taste
Directions
- In a small saucepan, bring the red wine to a boil over high heat. Reduce the heat to a simmer and add the sugar, orange zest, nutmeg, cloves and cinnamon sticks. Cook until the alcohol has cooked off and the liquid has reduced to 1 cup, 15 minutes. Remove from the heat and let cool completely, then strain.
- In a plastic bag, combine the steak with the cooled marinade and seal. Refrigerate for 24 hours.
- The next day, remove the steak from the marinade and pat it dry with paper towels. In a medium skillet, heat the olive oil over medium-high heat. Season the steak liberally with salt and pepper on both sides and add to the pan. Cook, flipping once, until golden brown and an internal temperature of 125° has been reached, 4 to 5 minutes per side. Transfer to a cutting board and let rest for 2 minutes, then slice, drizzle with olive oil and serve.
Nutrition
| Calories per Serving | 515 |
| Total Fat | 28.6 g |
| Saturated Fat | 10.5 g |
| Trans Fat | 1.4 g |
| Cholesterol | 74.0 mg |
| Total Carbohydrates | 29.3 g |
| Dietary Fiber | 1.1 g |
| Total Sugars | 25.5 g |
| Sodium | 549.8 mg |
| Protein | 20.2 g |
