Marinating grilled rib eye steaks in red wine, spices and citrus zest makes them exceptionally good. Slideshow: More Steak Recipes 

Vinny Dotolo & Jon Shook
October 2015


Recipe Summary

30 mins
40 mins


Ingredient Checklist


Instructions Checklist
  • In a medium saucepan, combine the wine and sugar and bring to a simmer. Cook for 5 minutes, stirring to dissolve the sugar. Remove the pan from the heat and stir in the cloves, juniper berries, cinnamon sticks, orange zest, lemon zest and nutmeg. Let cool completely.

  • In a resealable plastic bag or shallow baking dish, combine the steaks with the cooled marinade and refrigerate overnight.

  • Light a grill. Remove the steaks from the marinade and pat dry; discard the marinade. Rub the steaks with 2 tablespoons of the oil; season with salt and pepper. Grill over moderate heat, turning once, until nicely charred and an instant-read thermometer inserted in the center registers 125° for medium-rare, 10 to 12 minutes. Let rest for 10 minutes on a platter.

  • In a large skillet, heat the remaining 2 tablespoons of oil. Add the chanterelles and season with salt and pepper. Cook over moderately high heat, stirring, until golden, about 3 minutes. Stir in the lemon juice. Spoon the mushrooms over the steaks, garnish with parsley and sea salt and serve.

Suggested Pairing

A fragrant, concentrated Sagrantino.