We bet you've never cooked a purple piece of steak . . . until now.
Chefs Jon Shook and Vinny Dotolo of Jon & Vinny's in L.A. have created a fragrant steak with a hint of sweetness and surprisingly savory Moroccan-like spice profile—and their marinade of reduced red wine, sugar and warm spices, including cinnamon and clove, stains the rib eye a bright purple before it's seared in a cast-iron pan.
Don't be stingy with salt and pepper when seasoning a steak, especially one as thick as a rib eye. And even if you're comfortable cooking steak, this one can be deceiving, as its dark color (thanks to that marinade) will result in a deeply caramelized surface. Don't worry, it's not burnt. We like our steak medium rare, but feel free to adjust to your desired doneness.
To learn more, read "Cacio of the Day."
Red Wine-Marinated Rib EyeRecipe adapted from Jon Shook and Vinny Dotolo, Jon & Vinny's, Los Angeles, CA
Yield: 4 servings
Prep Time: 15 minutes, plus 24 hours marinating time
Cook Time: 25 minutes
Total Time: 40 minutes, plus 24 hours marinating time
1½ cups red wine
½ cup granulated sugar
1 teaspoon grated orange zest
½ teaspoon grated nutmeg
2 cinnamon sticks
One 16-ounce rib eye steak
2 tablespoons olive oil, plus more for garnish
Kosher salt and freshly ground black pepper, to taste
1. In a small saucepan, bring the red wine to a boil over high heat. Reduce the heat to a simmer and add the sugar, orange zest, nutmeg, cloves and cinnamon sticks. Cook until the alcohol has cooked off and the liquid has reduced to 1 cup, 15 minutes. Remove from the heat and let cool completely, then strain.
2. In a plastic bag, combine the steak with the cooled marinade and seal. Refrigerate for 24 hours.
3. The next day, remove the steak from the marinade and pat it dry with paper towels. In a medium skillet, heat the olive oil over medium-high heat. Season the steak liberally with salt and pepper on both sides and add to the pan. Cook, flipping once, until golden brown and an internal temperature of 125° has been reached, 4 to 5 minutes per side. Transfer to a cutting board and let rest for 2 minutes, then slice, drizzle with olive oil and serve.
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