• Home
  • About Me
  • Contact Me
  • Blog
  • Nav Social Menu

    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • RSS
    • Twitter
    • YouTube

Carrie’s Experimental Kitchen

  • Home
  • Shop
  • Recipe Index
  • Ethnic Cuisines
    • Asian
    • French
    • German
    • Irish
    • Italian
    • Mediterranean
    • Mexican
    • Portuguese
  • Testimonials
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Shop
  • Recipe Index
  • About Me
  • Contact Me
×
Home » Recipes » Beef Recipes

May 7, 2011 · Leave a Comment

Red Wine Cognac Marinated Steak

Beef Recipes· Dairy Free Recipes· Gluten Free Recipes· Grilling Recipes· Keto Recipes

654 shares
  • Share
  • Tweet
  • Email
  • Threads
  • Bluesky
Jump to Recipe -
Rib Eye steaks marinated in red wine, cognac, stone ground mustard, garlic, rosemary and Extra Virgin Olive Oil. 

Rib Eye steaks marinated in red wine, cognac, stone ground mustard, garlic, rosemary and Extra Virgin Olive Oil. 

Rib Eye steaks marinated in red wine, cognac, stone ground mustard, garlic, rosemary and Extra Virgin Olive Oil. 

The weather has been pretty nasty here in Northern NJ with a lot of rain along with damp, cold weather in general. But Thursday, it was a beautiful, sunny 76 degree day.

No wonder we all have colds around here! Anyway, I wanted to put my grill to use while it was nice out, so I took out some steaks and decided to experiment with a new marinade.

How do you make Red Wine Cognac Marinated Steak?

For this recipe I used Rib Eye steaks, dry red wine, cognac, stone ground mustard, garlic, fresh rosemary, EVOO, Kosher salt and black pepper. You can use any type of steak you prefer and will get the same result. 

Whisk all ingredients together in a small bowl; then add the steaks and marinade to a resealable plastic bag. Refrigerate for at least 2 hours up to overnight; then remove the steaks 15 minutes prior to grilling to allow them to come to room temperature.

Heat the grill; then add the steaks and cook to your desired doneness. 

Red Wine Cognac Marinated Steak

WHAT ARE THE PROPER INTERNAL MEAT TEMPERATURES?

  • Rare--cool red center 125°F (52°C)
  • Medium/Rare--warm red center 135°F (57°C)
  • Medium–warm pink center 145°F (63°C)
  • Medium/Well–slightly pink center 150°F (66°C)
  • Well Done–little to no pink 160°F (71°C)

Rib eye steaks are our favorite cut because the fat marbling keeps the meat tender and juicy. Some of our favorite recipes are Tuscan-Style Grilled Rib Eye Steak, Rib Eye Steak Sandwich and Cajun Lime Grilled Rib Eye Steak.

We loved this Red Wine Cognac Marinated Steak and since we served this family style, I sliced the meat and placed it on a platter. This way we can take whatever portion we'd like without wasting an entire steak.

Of course, there were plenty of leftovers; which would taste great on this Steak Gorgonzola Alfredo or even on top of a tossed salad. ~Enjoy!

VISIT THE RECIPE INDEX TO SEARCH FOR MORE RECIPES BY CATEGORY.

Rib Eye steaks marinated in red wine, cognac, stone ground mustard, garlic, rosemary and Extra Virgin Olive Oil. 

Try these recipes too!

  • Kalbi Marinade for Korean Short Ribs
  • Fajita Marinade
  • Brown Sugar Bourbon Marinade

 

SIGN UP FOR MY WEEKLY NEWSLETTER  AND RECEIVE A FREE EBOOK! 

Red Wine Cognac Marinated Steak

Red Wine Cognac Marinated Steak

Carrie's Experimental Kitchen
Rib Eye steaks marinated in red wine, cognac, stone ground mustard, garlic, rosemary and Extra Virgin Olive Oil. 
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Resting Time 2 hours hrs
Total Time 2 hours hrs 20 minutes mins
Course Main Entree
Cuisine American
Servings 8

Ingredients
  

  • 4 rib eye steaks
  • ½ cup dry red wine
  • ¼ cup cognac
  • 2 tablespoons stone ground mustard
  • 1 tablespoon minced garlic
  • 2 teaspoons chopped fresh rosemary
  • ¾ cup Extra Virgin Olive Oil
  • ¼ teaspoon Kosher salt
  • ¼ teaspoon black pepper

Instructions
 

  • Whisk all ingredients together in a small bowl; then add the steaks and marinade to a resealable plastic bag.  Refrigerate for at least 2 hours up to overnight; then remove the steaks 15 minutes prior to grilling to allow them to come to room temperature.
  • Heat the grill; then add the steaks and cook to your desired doneness. Allow meat to rest 5 minutes before slicing/serving.

Nutrition

Calories: 448kcalCarbohydrates: 1gProtein: 23gFat: 36gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 23gCholesterol: 69mgSodium: 173mgPotassium: 314mgFiber: 0.2gSugar: 0.1gVitamin A: 21IUVitamin C: 0.3mgCalcium: 13mgIron: 2mg
Keyword beef
Tried this recipe?Let us know how it was!

CONNECT WITH ME ON SOCIAL MEDIA

 FACEBOOK | X | PINTEREST | INSTAGRAM

 

More Beef Recipes

  • a beef brisket on a wooden cutting board
    Tuscan-Style Beef Brisket
  • cheeseburger sliders on a plate
    Cheeseburger Sliders
  • bbq beef brisket sliced on a wooden cutting board
    Oven Baked BBQ Beef Brisket
  • beef stew with vegetables in a dutch oven
    Irish Beef Stew-The Ultimate Comfort Food
Previous Post: « Roasted Broccoli with Garlic
Next Post: Avocado and Artichoke Pasta Salad »

Reader Interactions

Leave a ReplyCancel reply

Primary Sidebar

Welcome

Not sure what to make for dinner? The ingredients for a quick and easy family-friendly home cooked meal are right in front of you. Join me as experiment with new recipes sourced by local, fresh ingredients. Enjoy!

Stay up to date

Categories

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

  • Privacy Policy
  • Terms & Conditions
  • Contact

Copyright © 2025 · Carrie's Experimental Kitchen