The rich and fruity Tinto Negro Finca La Escuela La Piedra Malbec 2016 sauce goes perfectly with the juicy ribeye steaks in this recipe, making for a very special meal. The strong flavors of the wine go well with the charred outside and juicy inside of the steak, giving each bite an extra flavor boost.
Ingredients: 2 ribeye steaks about 8 oz each. Salt and pepper to taste. 2 tbsp olive oil. 4 cloves garlic, minced. 1/4 cup fresh parsley, chopped. 1/2 cup Tinto Negro Finca La Escuela La Piedra Malbec 2016. 1 tbsp butter.
Instructions: On both sides of the steaks, sprinkle salt and pepper. In a pan, heat the olive oil over medium-high heat. For medium-rare steaks, sear them for 34 minutes on each side. You can cook them to your liking. Take the steaks out of the pan and set them down to rest. Add minced garlic to the same pan and cook for about one minute, until it smells good. Use Tinto Negro Malbec to deglaze the pan and scrape up any browned bits on the bottom. Add the butter and chopped parsley and stir them in. Let the sauce get a little thicker. After the steaks have rested, pour the Malbec sauce over them and serve right away.
Prep Time: 10 minutes
Cook Time: 15 minutes
Emmas Filurer
