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Ribeye Steaks With Blackberry Zinfandel Sauce
Prep Time:
5 minutes
Cook Time:
20 minutes

2 tablespoons chopped, fresh parsley

1/2 cups Earth & Vine Blackberry Zinfandel Sauce

2 tablespoons butter, divided

* salt and coarse ground black pepper

4 boneless Beef Ribeye Steaks, cut 3/4 or 1 inch thick


Season steaks with salt and pepper and set aside.
Heat a heavy, large skillet over Medium-High heat. Melt 1-tablespoon butter in skillet; ti
lt skillet to coat. Add steaks; cook 4 to 6 minutes per side for Medium-Rare to Medium don
eness. Reduce heat to Medium if skillet gets too hot.
Remove steaks to a platter and tent with foil to keep warm; leave steak juices in skillet
and stir in broth or red wine. Scrape up and stir in any browned bits left in bottom of sk
illet; boil 1 minute. Add sauce and bring to a boil; simmer over Medium heat 5 minutes or
until sauce reaches desired consistency. Remove skillet from heat.
Spoon sauce over steaks and sprinkle with parsley, if desired. Serve immediately

Nutritional Information

No Nutritional Information Available


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