Rib-Eye Steaks in Red-Wine Sauce

Revisado por Editores de receitas do Reino UnidoAutoria de Editores de receitas do Reino UnidoPublicado originalmente 29 Jan 2026

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These succulent rib-eye steaks in red wine sauce offer a sophisticated dining experience that is surprisingly simple to achieve at home. By searing the beef over a high heat in a frying pan, you lock in the natural juices and create a beautiful crust, while the pan is deglazed with a dry red wine to create a deeply savoury and aromatic reduction. The addition of fresh garlic and a touch of soy sauce provides a rich depth of flavour that perfectly complements this premium cut of meat.

This diabetes-friendly main course is an excellent choice for those looking for a high-quality protein meal that feels indulgent without relying on heavy sugars. Pairing the steaks with steamed seasonal greens or roasted root vegetables achieves a balanced, heart-healthy dinner. It is a reliable recipe for a weekend treat or a special occasion, providing a professional finish with minimal preparation time.

Ingredients for Rib-Eye Steaks in Red-Wine Sauce

4 (1/2-inch-thick) boneless rib-eye steaks (900g total)
2 colheres de sopa de óleo vegetal, dividido
2 dentes de alho, finamente picados
180ml de vinho tinto seco
60ml de água
1 1/2 colheres de chá de molho de soja
3 tablespoons unsalted butter, cut into 3 pieces
1 colher de sopa de salsa crespa picada

How to make Rib-Eye Steaks in Red-Wine Sauce

Pat steaks dry, then sprinkle with 3/4 teaspoons salt and 1/2 teaspoons pepper (total).

Heat 1 tablespoon oil in a 12-inch heavy skillet over high heat until it shimmers, then sauté steaks in 2 batches, turning once, about 4 minutes per batch for medium-rare. Transfer to a large plate and cover with foil.

Pour off fat from skillet, then sauté garlic in remaining tablespoon oil over medium-high heat until pale golden, about 30 seconds. Add wine and boil, stirring and scraping up brown bits, until reduced by half, 2 to 3 minutes. Add water, soy sauce, and any meat juices from plate and boil until reduced by half, 3 to 4 minutes.

Reduce heat to medium-low and whisk in butter, 1 piece at a time, until slightly thickened. Stir in parsley and pour sauce over steaks.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.