This is an ancient Northern Italian preparation. To improve the flavor of the meat, this powerful marinade relied on rich local wine, along with aromatic spices. Start with a relatively thin rib-eye. Marinate for one to three days. (We tried one of these steaks after a 30-minute marinade; it was good, but different. Try longer first.) The cooking should be quick and hot, in a heavy pan, for just about two minutes per side; you might generate a bit of smoke but the cooking time is short enough that it will be tolerable.
Ingredients
- ½ bottle rich, full-bodied red wine, preferably Amarone
- 2 tablespoons sugar
- 6 whole cloves
- ½ teaspoon grated nutmeg
- ½ teaspoon cinnamon
- 1 teaspoon orange zest
- 2 8- to 12-ounce rib-eye steaks, about 1/2-inch thick
- Salt
- pepper
- Nutritional Information
Nutritional analysis per serving (4 servings)
467 calories; 28 grams fat; 12 grams saturated fat; 1 gram trans fat; 13 grams monounsaturated fat; 1 gram polyunsaturated fat; 9 grams carbohydrates; 0 grams dietary fiber; 6 grams sugars; 26 grams protein; 96 milligrams cholesterol; 75 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Combine wine and sugar in a large pot and bring to boil; lower heat and simmer for 10 minutes. Stir in cloves, nutmeg, cinnamon and orange zest, and remove pan from heat to cool.
- Put steaks in a large baking dish and pour marinade over them. Marinate steaks in refrigerator for at least several hours and up to three days.
- Take steaks out of the marinade, season with salt and pepper, and cook them in a very hot skillet, about 2 minutes each side for medium rare. (You can grill or broil them if you prefer.) Slice the meat about 1/4-inch thick and serve.
20 minutes
Dining and Cooking