Wine Marinated Ribeye

COOK TIME: 10 MINUTES | PREP TIME: 4 HOURS (FOR MARINADE) | SERVING SIZE: 2

Ingredients

  • 2 PRE Ribeye Steaks
  • 2 tbsp. coconut aminos or tamari
  • 2 tbsp. Worcestershire
  • 1/4 cup Cabernet (Ste Michelle Indian Wells Cabernet recommended)
  • 2 tbsp. Dijon mustard
  • 1/4 cup coconut or brown sugar
  • 2 tsp. salt
  • 1 tsp. black pepper
  • 1 tbsp. fresh rosemary, finely chopped
  • 1 tbsp. fresh thyme, finely chopped
  • 3 garlic cloves, minced
  • 2 tbsp. olive oil

Instructions

  1. Whisk together all ingredients, except steaks. Pour mixture into a large Ziploc bag.
  2. Add steaks to the bag and move them around to coat evenly with the marinade. Place in the refrigerator to marinade for 4-6 hours.
  3. Remove steaks from bag and allow to come back to room temperature so the meat cooks evenly.
  4. Pat dry with paper towels to absorb the excess marinade. Preheat a cast iron skillet to medium-high heat and coat with olive oil. Add steaks and cook to desired doneness.
  5. Serve with your choice of vegetables and a glass of Indian Wells Cabernet. Enjoy!

To make this we used

Ribeye Steak

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