Red Wine Rosemary Marinated Steaks
Steaks marinated in a red wine, rosemary, and garlic marinade.
Servings 4 steaks or servings
Ingredients
- 4 thick New York strip steaks
- 1 & ½ cup dry red wine
- 5 garlic cloves
- 1 and a half sprigs of fresh rosemary
- McCormick Montreal Steak Seasoning
- Kosher Salt
- Black Pepper
Instructions
- Season the both sides of each steak liberally with kosher salt, black pepper, and the McCormick Montreal Steak Seasoning.
- Place the steaks in a Ziploc bag or in a container of your choice.
- Place whole garlic cloves, rosemary leaves, and wine into a blender.
- Blend the wine, garlic, and rosemary in the blender until garlic and rosemary are finely minced. Pour wine mixture over steaks. If steaks are placed in container, cover container with top, foil, or plastic wrap. When using a Ziploc bag, make sure to place dish to prevent leaking of marinade. Refrigerate and marinate steaks for four hours or overnight (preferably overnight).
- When ready to cook the steaks, start grill (use of charcoal grill is preferred).
- Remove steaks from refrigerator 15 minutes before cooking the steaks.
- Once charcoals are gray, oil the grill plates.
- Put the steaks on the oiled grill.
- Grill steaks until desired doneness is achieved.
- Let steaks rests before slicing the steaks, and serving.
Notes
The steaks have a more intense marinade flavor if the steaks marinate longer. This recipe gives you a nice hint of rosemary. If you want more rosemary flavor add a little bit more of the rosemary. I don't like to add too much more rosemary for my own preference, because too much rosemary overpowers the other flavors. I also like to sprinkle a pinch of the Montreal Seasoning and or Kosher salt on the steaks while they cook. These steaks can also be cooked on the stove top in some olive oil and butter. Serve with red wine au jus dipping sauce.