Really Old-Fashioned Marinated Rib-Eye
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½bottle rich, full-bodied red wine, preferably Amarone
- 2tablespoons sugar
- 6whole cloves
- ½teaspoon grated nutmeg
- ½teaspoon cinnamon
- 1teaspoon orange zest
- 28- to 12-ounce rib-eye steaks, about ½-inch thick
- Salt
- pepper
Nutritional analysis per serving (4 servings)
453 calories; 27 grams fat; 12 grams saturated fat; 2 grams trans fat; 13 grams monounsaturated fat; 1 gram polyunsaturated fat; 10 grams carbohydrates; 1 gram dietary fiber; 7 grams sugars; 25 grams protein; 566 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine wine and sugar in a large pot and bring to boil; lower heat and simmer for 10 minutes. Stir in cloves, nutmeg, cinnamon and orange zest, and remove pan from heat to cool.
- Step 2
Put steaks in a large baking dish and pour marinade over them. Marinate steaks in refrigerator for at least several hours and up to three days.
- Step 3
Take steaks out of the marinade, season with salt and pepper, and cook them in a very hot skillet, about 2 minutes each side for medium rare. (You can grill or broil them if you prefer.) Slice the meat about ¼-inch thick and serve.
Private Notes
Comments
I followed the recipe as written, letting the steak marinate for two days (a second one is on its third day now). I won't plan on serving this again. The wine taste was overpowering, and neither the cinnamon or the cloves worked for me or my wife. Perhaps a much shorter marinating time would have worked better.
Although I salted the steaks before grilling them, they still seemed to need more salt than I would normally expect.
Rather... odd. Sweet, fruity, warm-spicy; not what I want with my steak, I guess. I wouldn’t make it again. I wasn’t sure my family would like it, so I marinated half my steak and left the rest naked except for salting it a few hours before grilling them both, and the plain steak was much more enjoyable; as Mark says in the article, this is steak that doesn’t need a marinade. I want to try this with venison, though.
Very nice. Made it with churrasco instead of rib eye and only marinated it for two hours but the flavor was really god.
Not my flavor profile, I.e. the sweetness, the cloves, nutmeg. Sorry
Sorry - I almost always love NY Times recipes but this one was not for me. I can’t even think of a way this dish could have been salvaged.
Rather... odd. Sweet, fruity, warm-spicy; not what I want with my steak, I guess. I wouldn’t make it again. I wasn’t sure my family would like it, so I marinated half my steak and left the rest naked except for salting it a few hours before grilling them both, and the plain steak was much more enjoyable; as Mark says in the article, this is steak that doesn’t need a marinade. I want to try this with venison, though.