Red Wine Steak Marinade

Name: Red Wine Steak Marinade
Prep time: 120 min
Cook time: 10 min
Total time: 130 min
Ingredients: 1-2 pounds sirloin steak; 1 cup avocado oil (high smoke-point oil); 1/2 cup red wine (or red wine vinegar); 2 Tablespoons A1 steak sauce; 1/2 teaspoon onion powder; 2 cloves garlic (minced); 1 teaspoon dried thyme; 1/2 teaspoon sea salt (fine); 1/2 teaspoon black pepper; 1 teaspoon sugar

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Seared steak marinated in red wine makes for an incredibly tender steak with subtle hints of floral and fruity notes you love in red wine. The marinade comes together easily and quickly for an upscale dinner on a budget!

Today’s Budget Tip: Homemade Steak Dinner

I know what you’re thinking – steak and budget are two words not typically seen together. But when you’re wanting a special dinner with your loved one on Valentine’s Day or any special occasion, making a steakhouse dinner at home is going to give you bigger portions and save you bigger bucks!

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A Romantic Dinner

Imagine a juicy and perfectly seared steak, that’s been marinated for hours in a floral red wine liquid. Not only does the wine infuse the steak with flavor, but it also tenderizes the outside of the meat. Even using a cup of red wine in the recipe, you can create this culinary masterpiece without breaking the bank. Yep, that’s right, it’s budget-friendly!

Now, let’s talk about why making seared steak at home is not only delicious but also easy on your wallet. First off, buying a good cut of steak from your local grocery store is way more affordable than dining out at a fancy restaurant. You can choose the size and cut that fits your budget without sacrificing the quality of your meal. Often you can find steaks on sale from the grocer as well. If you’re going to be cooking it that night, look for packaged cuts that have a coupon on the outside. Get it right home and marinating. When you cook it for dinner, it’ll taste like a million bucks!

But wait, there’s more! The red wine marinade might sound fancy, but it’s actually a simple mix of ingredients that you probably already have in your kitchen. And if you don’t have red wine you can use red wine vinegar as a substitute. Voila! You’ve got yourself a budget-friendly marinade that elevates your steak to a whole new level.

Ingredients Needed

Exact measurements can be found in the printable recipe card below.

Steak: Ribeye or New You Sirloin are the best cuts, with Filet Mignon being top of the line.
Red Wine: You can use red wine or red wine vinegar. The red wine will impart flavor to the steak, but it’s main use is the acid it has. So vinegar will accomplish the same task, making the steak tender and hydrated.
A1 Steak Sauce: A1 has an umami, briny flavor that pairs well with the red wine. You could substitute Worcestershire sauce if you don’t have A1 on hand.
Other: Salt, pepper, sugar, fresh thyme, onion powder, avocado oil, and minced garlic will round out this marinade with the perfect flavor profile.

Wines for Wine Marinades

The biggest tip I can give here is only use a wine you would drink. Don’t let your steak have sub-par wine. If it smells good or tastes good to you and is a red wine, it will do the job.
If you’re not a big red wine drinker (I only like to cook with it myself) you’ll want to find a cabernet sauvignon, zinfandel, or merlot. I always opt for a merlot. They are deeper and richer in flavor.
Marinate the steak in whatever wine you select for a minimum of 2 hours up to overnight. This will give the steak the biggest opportunity to infuse with those flavors.

Ziploc vs Food Saver

If you’re getting this dish ready for tonight or tomorrow, mix all these ingredients into a gallon sized Ziploc bag and place in the refrigerator. If you’re looking to meal prep on a weekend for the week ahead, invest in a food saver vaccuum. You can use this appliance to marinade meats and prep them to be used on a busy weeknight.

Make more than just dinner.

Make memories while making and enjoying dinner. Check out the relationship activity journal. May your connection be as deep as the red wine flavors!

Sounds like fun!

Instructions

This is an overview of the instructions. For complete directions, scroll down to the bottom.

Add all the ingredients to a gallon-sized Ziploc bag. Expell as much air as possible. Refrigerate for at least 2 hours.
Remove the steak from the bag and transfer to a cutting board. Allow to come to room temperature for about 30 minutes. This will allow the meat to relax.
Sear in a cast iron skillet over medium-high heat with butter, basting it as it sears. Sear about 5 minutes on each side, or until an internal thermometer reaches your desired temperature.
Allow the steak to rest on a clean cutting board for 5 minutes before cutting and serving. This gives the juices time to redistribute in the meat.

how to make pan seared steak with red wine marinade

Air Fryer Baked Potato Side Dish

Want to cut some time on your baked potato? Wash it, pierce it with a fork, and place in the microwave for 10 minutes. Air Fry for 20-25 minutes at 400F. Half the time as in the oven.

How to store and love your leftovers

Refrigerate: You can refrigerate cooked steak for up to 3-4 days. Allow the steak to cool to room temperature before placing it in an airtight container or wrapping it tightly with plastic wrap. Refrigerating it promptly helps prevent bacterial growth.
Freeze: Yes, you can freeze cooked steak. Wrap it tightly in plastic wrap or aluminum foil, or place it in a sealed freezer bag. Properly frozen cooked steak can last for 2-3 months. This is a great option if you want to prepare in advance or have leftovers you won’t use right away.
Reheat: To reheat cooked steak without drying it out, avoid using the microwave, as it can make the meat tough. Instead, opt for methods that help retain moisture:
Oven: Preheat your oven to a low temperature (around 250°F or 120°C). Place the steak in an oven-safe dish, cover it with foil to prevent moisture loss, and heat until it reaches your desired warmth.
Stovetop: Use a pan on the stovetop over low heat. Add a small amount of liquid, such as broth or leftover marinade, and cover the pan to create steam. This helps keep the steak moist as it reheats.
Sous Vide (if available): If you have a sous vide machine, you can reheat steak by placing it in a sealed bag and immersing it in the water bath at a low temperature. This method allows for precise temperature control and minimizes the risk of overcooking.

Use leftovers from this recipe in fajitas!

FAQ’s

Is my steak bad?

Sometimes the wrapping on steak packaging isn’t super secure or it gets punctured during the bagging process. Oxygen getting into the packaging can cause discoloration of the meat, making it a bit more brown or grey and less of that beautiful red/pink. The best thing to do is smell the meat. If there is even a slightly questionable smell, toss it. If it still smells good but you want to triple-check, you can cut the steak in half. If the center is still pink, you’re good to use it.

What should the internal temperature be?

Rare is 120F, Medium 135F, and Well is 155F. Here’s a quick reference guide from the USDA.

How to make the perfect steak

Want more tips, tricks, and science? Check out this post on how to make the best ribeye steak in a cast iron skillet.

Serve with

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