Ribeye Steaks With Blackberry Zinfandel Sauce

Prep Time:
5 minutes
Cook Time:
20 minutes


2tablespoonschopped, fresh parsley,

1/2cupsEarth & Vine Blackberry Zinfandel Sauce,

2tablespoonsbutter, divided,

*salt and coarse ground black pepper,

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


1Season steaks with salt and pepper and set aside.

2Heat a heavy, large skillet over Medium-High heat. Melt 1-tablespoon butter in skillet; tilt skillet to coat. Add steaks; cook 4 to 6 minutes per side for Medium-Rare to Medium doneness. Reduce heat to Medium if skillet gets too hot.

3Remove 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 skillet; 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.

4Spoon sauce over steaks and sprinkle with parsley, if desired. Serve immediately

Nutritional Information

No Nutritional Information Available

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