#juicysteak

Medium rare steak with peppercorn sauce and grilled veggies recipe.

This recipe features succulent grilled ribeye steaks seasoned with aromatic rosemary and garlic, paired perfectly with a rich and velvety Cabernet Sauvignon sauce. The bold flavors of the steak complement the robust characteristics of the wine, creating a delightful harmony for your palate.

Ingredients: 2 ribeye steaks 1 1/2 inches thick. Salt and pepper to taste. 2 tablespoons olive oil. 1 tablespoon chopped fresh rosemary. 4 garlic cloves, minced. 1 cup Cabernet Sauvignon wine. 1/4 cup beef broth. 2 tablespoons unsalted butter.

Instructions: Warm the grill up to high heat. On both sides, sprinkle steaks with a lot of salt and pepper. Put rosemary, garlic powder, and olive oil in a small bowl. Set it aside. Spread this on both sides of the steaks. Put the steaks on a hot grill and cook them for four to five minutes on each side for medium-rare, or until they're done the way you like them. After the steaks are done, put them on a plate and let them rest for 5 minutes. Put Cabernet Sauvignon wine and beef broth in a small saucepan and heat them together while the steaks rest. Over medium-low heat, bring to a simmer and let it cook down by half, stirring every now and then. Once the sauce has shrunk, take it off the heat and add the unsalted butter. Mix the butter in with a whisk until it melts and is smooth. After letting the steaks rest, cut them across the grain and serve them with the Cabernet Sauvignon sauce drizzled on top. Get a glass of Cabernet Sauvignon wine to go with it and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

This Keto London Broil recipe features a flavorful herb marinade that perfectly complements the juicy steak. It's a simple and delicious low-carb meal option for those following a ketogenic diet.

Ingredients: 1 London Broil steak about 2 pounds. 3 tablespoons olive oil. 2 cloves garlic, minced. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper to taste.

Instructions: Cut up some garlic and put it in a small bowl. Add some dried thyme and rosemary, salt, and pepper. Put the London Broil steak in a shallow dish and cover it with the herb mixture. Rub the mixture all over the steak. Put it in the fridge for at least two hours or overnight with the lid on. Warm the grill up to high heat. Let the steak sit out at room temperature for about 30 minutes after taking it out of the fridge. For medium-rare, grill the steak for 5 to 7 minutes on each side, or until it's done the way you like it. After taking it off the grill, let it rest for 5 minutes. Then, cut it against the grain into thin slices. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 15 minutes

The bold flavors of Tournon Shays Flat Vineyard Shiraz 2013 go well with this dish of juicy ribeye steak and a rich balsamic reduction sauce. The strong body and dark fruit notes of the wine go well with the tender, juicy steak. The tangy sweetness of the balsamic reduction adds to the complexity of the wine.

Ingredients: 1 bottle Tournon Shays Flat Vineyard Shiraz 2013 91+ pts. 1 lb ribeye steak. 2 tbsp olive oil. Salt and pepper to taste. 4 cloves garlic, minced. 1/4 cup balsamic vinegar. 1 cup beef broth. 2 tbsp butter. Fresh rosemary sprigs for garnish.

Instructions: Get your grill ready for high heat. Add salt and pepper to the ribeye steak and rub it with olive oil. For medium-rare, or any other level of doneness you like, grill the steak for about 4 to 5 minutes on each side. Take the steak off the grill and wait five minutes. Set the steak aside to rest while you heat the rest of the olive oil in a skillet over medium-low heat. Add the minced garlic and cook for about one minute, until the garlic smells good. Add the beef broth and balsamic vinegar, making sure to scrape up any browned bits on the bottom of the pan. After the sauce has been reduced by half, add the butter and stir it in until it melts and is smooth. Take it off the heat. You can serve the ribeye steak with the balsamic reduction sauce drizzled over the top. The steak should be cut across the grain. Add some fresh rosemary sprigs on top and drink a glass of Tournon Shays Flat Vineyard Shiraz 2013.

Prep Time: 15 minutes

Cook Time: 15 minutes

Delight your taste buds with this succulent Lemon-and-Garlic-Marinated Flat Iron Steak. The zesty combination of lemon and garlic infuses the steak with a burst of flavor, making it a perfect dish for your barbecue gatherings.

Ingredients: 1.5 lbs flat iron steak. 1/4 cup olive oil. 3 cloves garlic, minced. 2 tablespoons fresh lemon juice. 1 teaspoon lemon zest. 1 teaspoon Dijon mustard. 1 teaspoon honey. 1 teaspoon dried oregano. Salt and black pepper to taste.

Instructions: Mix olive oil, minced garlic, lemon juice, lemon zest, Dijon mustard, honey, dried oregano, salt, and black pepper in a bowl. This will make the marinade. Put the flat iron steak in a shallow dish or a plastic bag that can be closed again, and pour the marinade over it. Make sure the steak is well covered. Put the dish or bag in the fridge for at least two hours, or better yet, overnight. Warm up the grill over medium-high heat. Take the steak out of the marinade and let the extra run off. Throw away the marinade. The flat iron steak should be cooked for four to five minutes on each side, or until it's done the way you like it. Before cutting the steak across the grain, let it rest for 5 minutes. Enjoy the slices of flat iron steak that have been marinated in lemon and garlic.

Prep Time: 15 minutes

Cook Time: 10 minutes