Cooking With Wine: Beef Steak in Red Wine Marinade

Philna Otieno

Heenie Photography

Prep: 15minsCook: 35mins

INGREDIENTS

• 750g beef steak (1-1/2 inch thick)

• 3 tablespoons unsalted butter

• 3 cloves garlic, smashed

FOR THE MARINADE

• 1/4 cup soy sauce

• 1/2 cup Mont Rochelle Cabernet Sauvignon

• 3 garlic cloves, crushed

• 2 tbsp Olive oil

• 1 tsp pepper

• 2 tsp Parsley, finely chopped

METHOD

1. Mix all the marinade ingredients.

2. Put the steak in a zip lock bag, pour the marinade, mix well and let it marinate for a minimum of 2hrs or overnight.

3. Heat a 12-inch cast iron skillet over high heat for about 10 minutes, the pan should smoke just a bit when it is properly heated.

4. Carefully place the steak in the hot pan (reserving the marinade) and cook on the first side until enough of a crust has developed that the steak no longer sticks to the pan, about 1 minute. Flip and cook on the other side for 1 minute. Continue cooking and flipping for a total of 4 minutes.

5. Carefully add the butter and garlic into the pan. Flip the steak once more. Tilt the pan so the butter pools on one side and use a large spoon to baste the butter over the steak. Flip again and repeat.

6. Transfer the steak to the plate to rest for 5 minutes. While the steaks rest, prepare the sauce.

7. Over medium heat, pour the marinade in a pan, let simmer while stirring for 5 mins. Transfer the steak to a cutting board and thinly slice. Serve immediately with the sauce.