Prep 10 mins
Cook 10 mins
Sweet and beef are a golden combination. Once cooked, you taste only the barest hint of sweetness, yet honey creates fabulous crustiness on the outside of the meat, while opening up all the bold beefiness in each mouthful. You get a hum of black pepper, while the alcohol in wine frees up every possible nuance of taste not touched by the honey. This marinade works with chicken, bold flavored seafood like tuna and mackerel, on lamb and pork. From The Splendid Table by Lynne Rossetto Kasper
- 3 tablespoons red wine
- 3 tablespoons honey
- 3 large garlic cloves, minced
- 1 teaspoon fresh ground black pepper
- 1 lb steak, cut at least 1-1/4 inch thick trimmed of excess fat (rib eye, Porterhouse, T-Bone, New York strip or Delmonico)
- 2 tablespoons olive oil
- Combine the wine, honey, garlic and pepper in a shallow dish, add the steak and coat with mixture. Let stand and room temperature while you set up the rest of the meal.
- Heat the olive oil in a 10-inch sauté pan over medium high heat. Pat steak dry; add to pan and brown quickly on both sides (salt lightly, and grind more pepper over both sides as they cook).
- Turn heat to medium low and cook, turning often, about 10 minutes or until steak reaches an internal temperature of 125° to 130°.
- Remove to a platter and let rest 5 to 10 minutes - The steak finishes cooking, the juices redistribute into the meat, and the steak will be much juicier for the wait.
This was flawless! I don't usually cook steak (my husband handles the grill), but this was a simple, foolproof recipe even for me and my husband loved it. Thank you!
A definate keeper. My pantry now keeps honey and cooking wines stocked just for this recipe!