Reviewed: Dec. 31, 2008

Great result for the ease of it! Just used dried rosemary, and added a drop of Worcestershire and garlic. The kids, who are accustomed to pretty plain and traditional steak, tore this up.

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Sumchelle

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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Reviewed: Jun. 8, 2008

This recipe is simple & delicious. The only change I made was to add garlic since I'm Italian & I add garlic to everything. This would be a perfect recipe to make for guests because I think it would suit everyone's tastebuds as its not too overpowering. I'll definitely be making this again!

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cricrinapoli

Cooking Level: Beginning

Home Town: Newington, Connecticut, USA

Living In: Newry, County Down, Northern Ireland, U.K.

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Reviewed: Mar. 11, 2008

I LOVE this sauce. I was skeptical about the red wine and rosemary combination, but the flavors blend beautifully. I did add a little butter and allowed the sauce to reduce a bit while the steaks rested. The steaks were a bit dry, and I found the 16 minutes of cooking time to be far too much. Next time I'll change my cooking method a bit, but the red wine-rosemary sauce is a keeper.

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Sunflower

Cooking Level: Beginning

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Reviewed: Oct. 8, 2007

This was a good steak recipe. And I loved having an excuse to open a nice bottle of red. ;-)

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ErinW

Cooking Level: Intermediate

Home Town: Brookville, Ohio, USA

Living In: Dayton, Ohio, USA

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Reviewed: Jun. 14, 2007

I was skeptical about this recipe and took some of the others advice. After removing the steaks I added garlic and minced onion to the pan, sauteed for a few minutes then added the wine mixture. I reduced the wine mixture to about 1/3 cup then removed from the heat and added 2 teaspoons butter. My company all enjoyed it and really liked the flavors.

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MAIBOCK

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Reviewed: May 16, 2007

This recipe was awesome! Tasted so good! I actually wound up adding some worcestershire sauce to it and it gave it some bite! Thanks a ton!

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sstryker

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Reviewed: May 15, 2007

Our grill is out of commision and I was not optomistic about finding a good pan-steak recipie- this was fabulous! Will definately make again!

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CharityAmber

Home Town: Warsaw, Ohio, USA

Living In: Monroe, Connecticut, USA

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Reviewed: May 2, 2007

great flavor, a keeper for something diffrent.

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shawn

Cooking Level: Expert

Living In: Reardan, Washington, USA

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Reviewed: Feb. 25, 2007

a little dry but nice, easy flavor!

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brytness

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Reviewed: Dec. 28, 2006

I'm not sure what we did wrong, maybe someone here can help me. The only thing we changed was the rosemary, we used crushed, dried rosemary. The steaks tasted good, but they burned on the outside and it smoked up our entire apartment. The flavor was good and the middle of the steak was perfect, but the outer edges were completely burnt. We made this recipe twice and both times set off the smoke detectors. I'm thinking maybe the heat was up too high?

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Jenni

Cooking Level: Intermediate

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Reviewed: Aug. 31, 2006

This was wonderful! I am an absolutely awful cook, but this turned out wonderful. The steaks were tender, and the sauce was perfect. I will surely make this again!

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olivia_kaylbrook

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Reviewed: Aug. 27, 2006

This was a great sauce for a steak! Thanks for the suggestion. The rosemary added such a great earthy taste.

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TINAMARIE1971

Cooking Level: Beginning

Home Town: Green Bay, Wisconsin, USA

Living In: Round Lake, Illinois, USA

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Reviewed: Jun. 16, 2006

I always have trouble with steak, but this was wonderful. The steak came out tender, moist and with lots of flavour. A gread addition to my collection.

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K.Borg

Cooking Level: Intermediate

Living In: Barcelona, Cataluna, Spain

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Reviewed: Jun. 6, 2006

Excellent! I've never been very good with steaks, but this was simple and came out wonderfully.

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Heather

Cooking Level: Intermediate

Home Town: Nacogdoches, Texas, USA

Living In: Salt Lake City, Utah, USA

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Reviewed: Apr. 24, 2006

The steak was wonderful!!

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whiskeyb

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Reviewed: Mar. 24, 2006

We really liked this recipe. I put the steaks in the wine to marinate for about 30 minutes- after the rosemary had soaked in it for 2 hours. Left steaks in boiling wine mixture for 1 minute, then removed them- left rosemary in until I followed one other suggestion of thickening sauce with a little flour. Very good.

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MCWIGGI

Cooking Level: Intermediate

Living In: Maryville, Tennessee, USA

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Reviewed: Jan. 29, 2006

This sauce was really good and went great with baled lamb chops. I used the balsamic vinegar, garlic, and butter like the previous post user suggested and it was awesome.I also added a touch of sugar to make my sauce a little sweeter. I like my sauces a little thicker personally so I added a touch of flour at the end to thicken- it was delicious and interesting. Very different and I used this with baked lamb chops. We all loved it!! Thanks for the tips.

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danni

Cooking Level: Expert

Living In: Buffalo Grove, Illinois, USA

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Reviewed: Nov. 23, 2004

Nice, I removed the steaks before doing the reduction and added a little garlic and butter which thickens the sauce and adds a bit of flavour. The end result is going to depend on the quality of the wine, another substitution would be to use balsamic vinegar to deglaze instead of the wine.

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SMPARSONS

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Reviewed: Apr. 22, 2004

Inadvertently, I marinated my ribeyes in the wine mixture. The only thing I can say is that I didn't get much flavor out of this and dinner was a complete disappointment. Will not be trying again. We added seasoning salt and fresh cracked pepper to try and make it better but we barely touched the steaks.

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