Rib-Eye Stekar i Rödvinssås

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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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 matskedar vegetabilisk olja, delad
2 vitlöksklyftor, finhackade
180ml dry red wine
60ml water
1 1/2 teaspoons soy sauce
3 tablespoons unsalted butter, cut into 3 pieces
1 tablespoon chopped flat-leaf parsley

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.

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