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Red wine and herb-marinated steak is a delicious steak marinade for any night of the week. Filled with flavor, this combo is perfect!
Red Wine and Herb-Marinated Steak is a simple prep ahead recipe you can throw on the grill before dinner. Filled with hearty red wine, rosemary, thyme, and garlic this steak is about as flavor-filled as they come!
I love steak. It is one of my favorite things to cook, and it’s about as simple as it gets. Simple really is best, y’all! <<< Don’t forget it! 😉
Today, we’ll marry red wine, rosemary, thyme, and garlic with New York strip steaks to create a deliciously simple 24-hour steak marinade recipe.
When I attended East Carolina University, I took several cooking classes. We learned all kinds of recipes, tips, and tricks.
My favorite was learning how to grill the perfect steak, every single time.
Most chefs will tell you this starts with good beef, and I completely agree. If you have good, organic, grass-fed beef, you don’t need fancy marinades.
How to Choose the Right Cut of Beef:
You want something that has what you like. This is a very vague answer, I know! If you’re my dad, he loves a Beef Tenderloin, and that’s the only steak he truly enjoys. My brother Ben likes Ribeyes, with all the fat and marbling. John John likes the NY Strip, which is what we’re cooking today. I like it all, y’all! And Mother Mary likes her steak well done, so um, there you go.
- Beef Tenderloin is very lean – especially if you purchase the trimmed filet mignon.
- Ribeye is marbled with fat and has a fat cap right through the center.
- NY Strip is fairly lean but has a strip of fat on the side.
Tips for Steak Night!
When you bring your meat home from the market, remove it from the packaging. Sprinkle salt and pepper all over it.
- Freezing it? Wrap it tightly in plastic wrap, then put in a freezer-safe ziptop bag.
- Using it that night? Go ahead and get it into a marinade if you’re going to use one.
- Using a couple of days from now? Sprinkle with salt and pepper, and then place on a plate and leave in the fridge uncovered for a day. <<< Pro Chef Tip right there!
Thaw your meat in the fridge on the lowest shelf, on a plate or quarter sheet pan to catch any drippings.
Another tip is to let your steak hang out on the counter for half an hour before grilling.
This helps bring the meat up to room temperature, so when you slap it on the grill, the center isn’t cold when you cut into your perfectly grilled steak.
Change the red wine to white wine or rosé and pair with chicken. Yum!!
The acidity of the wine breaks down the meat and tenderizes without doing any work.
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