Red Wine Steak Marinade Recipe with Rosemary

This red wine steak marinade recipe is made with dry red wine, fresh garlic, rosemary, and steak seasoning, then blended into a simple marinade for thick, juicy steaks. The blender is our friend with this one because it does all the chopping for us and turns everything into a smooth, flavorful liquid.

I have made these steaks for family and friends for years, and this is the marinade I love to use because it’s so quick to make! It meets all the qualifications that I wanted for a good steak.

THE REASON THIS MARINADE IS THE ONE

The red wine is the base of this marinade, but it is not just there for tenderness. It adds a deeper, savory, and slightly tangy flavor that works really well with beef. When it blends with fresh garlic and rosemary, the steak gets that steakhouse style flavor without needing a long list of ingredients.

The garlic and rosemary are blended directly into the wine, so the flavor spreads evenly over the steaks. I like this better than roughly chopping everything because you do not get one big bite of rosemary here and one big bite of garlic there. You get a smooth marinade with a stronger flavor using this method.

And because the steaks are seasoned before they go into the marinade, the flavor starts building right away.

INGREDIENTS YOU NEED

Thick New York Strip Steaks
This is the cut I use for this recipe. These steaks are flavorful and hold up well in the marinade and give you more room to get a nice sear outside without overcooking the inside.

Other Steak Options
You can also use this red wine marinade with ribeye, sirloin, flank steak, skirt steak, or flat iron steak. Just adjust the marinating and cooking time based on the cut. Thinner steaks like skirt or flank do better with a shorter marinating time and cook quickly on the grill, while thicker cuts like New York strip or ribeye give you more room to get that browned outside with a juicy center.

I would not use this marinade on a very expensive, delicate steak that already has all the tenderness and flavor you want.

Dry red wine
Use a dry red wine that you would actually drink. It does not need to be expensive, but it should taste good. A harsh wine will still taste harsh in the marinade. And you do not need to open your best bottle either. Just use something drinkable that has a flavor you like.

Cabernet Sauvignon, Merlot, Pinot Noir, Malbec, or a dry red blend can all work. Also, I would not use a sweet wine here because this marinade is meant to be savory.

Fresh garlic
The garlic gives the marinade its bold savory flavor. Since it gets blended with the wine, you do not have to mince it by hand.

Fresh rosemary
Rosemary gives the steak that earthy, woodsy flavor that works so well with red wine and beef. The rosemary is the star here, but it can become a little too much fast. I use enough to give the steak a nice rosemary flavor without overpowering the wine and garlic. If you love rosemary, add a little more, but do not go wild the first time.

Montreal steak seasoning, kosher salt, and black pepper
This gives the steaks that seasoned crusty flavor once they hit the grill. If you do not want to use Montreal steak seasoning, kosher salt and black pepper still work well.

MAKING THE MARINADE

That blender step is what makes this recipe so easy. No chopping or garlic stuck to your fingers. No rosemary pieces all over the counter. You can’t screw it up, no matter how hard you try.

Add the dry red wine, whole garlic cloves, and fresh rosemary leaves to a blender. Blend until the garlic and rosemary are finely minced into the wine.

After the steaks are seasoned, place them in a sealable food storage bag or covered container, pour the marinade over the top, and refrigerate. And if you are using a Ziplock top bag, place the bag in a dish while the steaks marinate. This prevents a possible leaking bag making a mess in the refrigerator.

HOW LONG TO MARINATE

Four hours gives the steak good flavor, but overnight is my favorite for this recipe when I use thick New York strip steaks, because the red wine, garlic, and rosemary have more time to settle in.

The flavor is more intense when the steaks marinate longer. That said, I would not keep marinating it for days just because it sounds like more time should mean more flavor. Red wine has acidity, and too much time in an acidic marinade can start changing the texture of the meat making it mushy.

COOKING METHODS

A charcoal grill is my favorite way to cook these steaks because the smoke and char work great with the red wine and rosemary. It’s the perfect combo. But you can also cook them on the stovetop or under the broiler.

Before cooking, take the steaks out of the refrigerator about 15 minutes ahead of time to help with a more even cooking, and a better sear. Let the excess marinade drip off and pat dry the steaks before they go on the grill or into the pan. If the surface is too wet, the steak can steam instead of brown.

I also like to sprinkle a little extra Montreal steak seasoning or kosher salt on the steaks while they cook. Not a heavy coating. Just enough to create a delicious crust as it browns.

On the grill

Heat the grill and oil the grates once the coals are gray. Place the steaks on the hot grill and let them cook without moving them around too much at first so they develop those great grilled edges. Flip and continue cooking until they reach your preferred doneness.

Stovetop method

Heat a heavy skillet with a little olive oil and butter. Add the steaks once the pan is hot and cook until a good crust forms. Flip and continue cooking to your desired doneness. This is a perfect option when you do not feel like dealing with the grill, or the weather is not at it’s best.

Heat a heavy skillet with a little olive oil and butter. Add the steaks once the pan is hot and cook until a good crust forms. Flip and continue cooking to your desired doneness.

Under the broiler

Preheat the oven’s broiler. Then, place the steaks on a broiler safe pan or a baking sheet topped with a wire rack, and broil until browned on one side for about 5 minutes. Flip and broil the other side until cooked to your liking.

Keep a close eye on the steaks under the broiler because they can sometimes brown quickly. Check them often so you get a good sear without taking them past your preferred doneness.

Steaks that are 1 to 1.5 inches thick work best for this cooking method. Thicker cuts might burn on the outside before the inside is cooked to your liking.

Steak doneness guide

The best way to check steak doneness is with an instant read thermometer. The timing can change depending on the thickness of your steak, how hot your grill or pan is, and how done you like it.

I usually like thicker cuts cooked around medium rare to medium because the steak stays juicy, but the marinade still gets a chance to brown and develop flavor on the outside.

Here’s a guide to help determine when to stop cooking for your desired doneness.

HOW TO SERVE

These steaks work well with classic steakhouse sides like mashed potatoes, baked potatoes, grilled vegetables, mushrooms, or asparagus.

For a good rich and decadent side, serve these steaks with my Duck Fat Roasted Garlic Herb Potatoes or Truffled Garlic Red Mashed Potatoes. Both pair well with the red wine, garlic, and rosemary in the marinade without competing with the steak.

If you want to lean all the way into the red wine flavor, serve the steak with a red wine au jus dipping sauce. If you want to keep the plate lighter, go with a crisp salad so the steak stays the main event.

STORAGE AND LEFTOVERS

Store leftover steak in a good sealed food container in the refrigerator for up to 3 days.

To reheat, give the sliced steak a quick sear in a hot skillet just until warmed through. I only cook it briefly so the outside gets a little life back without drying out the inside. You can also eat the leftovers cold or room temperature in a salad or a wrap.

Try to avoid the microwave if possible, as it can turn tender steak tough very quickly. But if you do, cook using 30 seconds intervals and try not to microwave it too long, because steak can go from tender to tough real quick.

MORE STEAK RECIPES

For another rich steak dinner, try my Steaks with Bourbon Cream Mushroom Sauce, made with tender steaks and a creamy mushroom sauce with a splash of bourbon.

These Citrus Marinated Skirt Steaks have a refreshing tangy flavor that works especially well for grilling.

For a fresh, herby steak option, try my Brazilian Steak with Chimichurri Sauce, served with a bold chimichurri that cuts through the richness of the beef.

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