Rib-Eye Steaks in Red Wine Sauce

Nut-Free | Egg-Free

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 4

Did you know that combining a little red wine and butter makes for an incredibly tasty and hassle-free homemade steak sauce? I wouldn’t pop open your most expensive bottle of Château Margaux—any decent red will make the steak pop with flavor.

• 1½ pounds boneless rib-eye steaks
• ¼ teaspoon salt
• Dash black pepper
• 1 tablespoon extra-virgin olive oil
• 2 cloves garlic, minced
• ⅓ cup dry red wine
• 2 tablespoons butter
• 1 tablespoon chopped fresh parsley (optional), for garnish

Season both sides of the steaks with salt and black pepper.

Heat the oil in a large skillet over medium-high heat. Add the garlic and cook, stirring, until fragrant, about a minute. Add the steaks and cook for 3 to 5 minutes on each side, or to desired doneness. Remove the steaks from the pan and keep warm.

Pour in the wine and boil until reduced to about 2 tablespoons, about 2 minutes. Remove from the heat and stir in the butter. Spoon the sauce over the steaks.

Notes

Butter-flavored coconut oil can be used in place of butter to make this dairy-free.

Nutritional Data

454 calories, 33g fat, 211mg sodium, 0g fiber, 1g carbohydrates, 34g protein

1g net carbs, 1% carbs, 31% protein, 68% fat