Recipe : Seasoned Rib Eye steak with a red wine sauce and root vegetables



Difficulty: Easy+ | Cooking time: 20 Min | 6 servings


  • 6 Rib eye steaks (around 250g each)
  • 3 tablespoons ground black pepper
  • 1 egg white
  • Salt
  • Oil for frying


  • 10 baby onions or 2 large onions, peeled and diced
  • 6 cloves garlic, peeled and halved
  • 2 carrots, peeled and cubed
  • 1 Parsnip, peeled and halved lengthwise
  • 3 cups Yarden Cabernet Sauvignon
  • 3 teaspoons of sugar

Preparing the sauce:

Place all sauce ingredients in a saucepan, bring to a boil and cook over a high heat for 15-20 minutes until the sauce is reduced

Taste, season and set aside.

Preparing steak:

Baste the steaks with the egg white and sprinkle with a little salt.

Sprinkle the ground pepper evenly and rub it into the steaks

Heat a grill pan, fry the steaks until golden and cooked to the desired tenderness. Transfer to a serving dish.

Pour the sauce into the same grill pan; stir so that the liquids and flavors combine.

Pour over the steaks.

The dish can be served on a bed of mashed potatoes.

Wine Recommendation:

Rib eye steak and red wine are a match made in heaven. The Yarden Cabernet Sauvignon is an Israeli classic; a rich wine with complex flavors and a full body. Containing all the elements of a quality and elegant Cabernet, this, Israel’s favorite Cabernet Sauvignon, will elevate the dish, giving it a more festive feel.

The Yarden Cabernet Sauvignon produces the perfect combination of fruity characters of plum, cherry and berries, layered with a deep earthiness, notes of tobacco, black tea and a hint of the French oak barrels in which it is aged for 18 months. This long aging period lends the Yarden Cabernet Sauvignon the ability to truly age well in the bottle. This wine is suitable for drinking around three to four years from the harvest, remains young and fresh for many years and, even fifteen to twenty years after the harvest, it is still excellently drinkable.

Looking for a more affordable, value-for-money option, the Gilgal Cabernet Sauvignon is a wonderful pairing for this juicy steak. The Gilgal’s fruity notes are complemented with hints of spices and fresh herbs and an earthiness derived from the year’s aging in French oak barrels. The Gilgal Cabernet will continue to improve for a number of years in the bottle and has surprised wine experts with the depth of its flavor following such aging.


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