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Wine Marinade for Rib-eye Steak

steak marinade wine

Imagine a plain Rib-Eye steak with all the possibilities at your doorstep. Imagine what you could do with that. Let’s take a proper red wine for this occasion and turn your Rib-Eye into a steady 5 star michelin recipe on your own BBQ in your own backyard.
Give your Rib-Eye steak that extra punch with this beautiful wine marinade approach and an explosion of flavors on a high temperature seared surface.

Prep Time 5 mins
Cook Time 10 mins
Marinate Time 4 hrs
Course Beef, Classic BBQ, Steak
Cuisine Barbecue, French
Servings 1
Calories 1781 kcal


  • 250 grams rib eye steak
  • 1 liter wine
  • 100 grams ''Tomme'' French cheese
  • 1 shallot chopped fine
  • 1 clove of garlic chopped fine
  • ½ tsp fresh rosemary chopped fine
  • 1 tbsp fleur de sel sea salt
  • ½ tbsp olive oil


  • Take an aluminium tray that is deep enough to create a shallow layer of wine to submerge your steak in.
  • Fill it up with a red wine. You can pick any type you like but my suggestion is that you pick one that is forgiving and affordable.
  • Submerge your steak in the tray and press it down to the bottom.
  • Set it in the fridge for 4 hoursw to let the rib-eye marinate.
  • After 4 hours, take out the steak and pad it dry with a paper towel. Don't rub it because the paper will stick to the meat.

French style spice mix

  • Chop fine a shallot, a clove of garlic and some twigs of rosemary.
  • Add it to a bowl and add a tbsp of fleur de sel sea salt.
  • Mix it up.
  • Add 1 tbsp of olive oil to your steak rub it in and sprinkle the spice mix on both sides.

BBQ setup

  • Fire up the Kamado Joe with a couple of firestarters and set it up for indirect heat.
  • I'm using the cast iron grill grate for this cook on a medium fire position.
  • Put the steak on and let the steak sear on it's first side.
  • I'm aiming for a direct cook with a lot of sear marks so after a while when your steak doesn't stick to the grate anymore i'm rotating the steak 90 degrees and lay it on a new hot position.
  • Close the lit inbetween rotations and flip if you have the desired grill marks.
  • Slice some French cheese and out it on top of the steak for the final minute and let it melt with the dome closed.
  • Take the steak off the grill when it hits 54 degrees celcius. If you don't feel comfortable with hitting that temperature without help i recommend using the Meater probe.
  • Let it rest for around 5 minutes. Take some leafes of fresh thyme and sprinkle it on top.
  • Slice into your beautifull red wine marinated rib-eye steak.



Calories: 1781kcalCarbohydrates: 33gProtein: 73gFat: 70gSaturated Fat: 34gPolyunsaturated Fat: 3gMonounsaturated Fat: 30gCholesterol: 253mgSodium: 7890mgPotassium: 1924mgFiber: 1gSugar: 10gVitamin A: 632IUVitamin C: 3mgCalcium: 302mgIron: 9mg
Keyword Cheese, Cheesesteak, Marinade, red wine, rib-eye, wine
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