A perfectly grilled ribeye steak with velvety red wine sauce transforms an ordinary evening into something truly special. This Valentine’s Day dinner features tender, well-marbled ribeye complemented by a rich wine reduction that’s easier to master than you might think.
The first time I attempted this recipe for Valentine’s Day, I was nervous about getting the steaks just right. But watching those ribeyes sizzle on the grill while the wine sauce simmered on the stove, filling the kitchen with incredible aromas, I realized this dish was more about the experience than perfection. The beauty of this dinner lies in its simplicity. Two quality steaks, fresh herbs, and a bottle of good Cabernet Sauvignon come together in just an hour to create restaurant-quality results. Whether you’re celebrating with someone special or treating yourself to an indulgent meal, this recipe delivers impressive flavors without complicated techniques. The key is choosing well-marbled ribeyes and not rushing the process.
Let’s get cooking!
Table of Contents
Ingredients for Valentine’s Day Dinner
Quality ingredients make all the difference in this recipe. I always choose ribeyes with good marbling throughout, as those fat ribbons melt during cooking and create incredible flavor. When selecting your red wine, pick something you’d actually enjoy drinking. A Cabernet Sauvignon or Merlot works beautifully, and you’ll have plenty left to pair with dinner.
2 ribeye steaks, 1-inch thick (well-marbled for flavor and tenderness)
2 tablespoons olive oil
2 cloves garlic, minced – I recommend fresh garlic for the best flavor
1 teaspoon fresh rosemary, chopped (dried can be substituted but use half the amount)
Salt and pepper to taste – I usually use about ½ teaspoon of each per steak
1 cup good quality red wine (Cabernet Sauvignon or Merlot recommended)
1 tablespoon butter – Pro tip: use cold butter for better emulsification
Fresh parsley for garnish
Step-by-Step Instructions
Before you start cooking, let your steaks sit at room temperature for 30 minutes. This step ensures even cooking from edge to center, which I learned makes a noticeable difference in the final result.
Step 1: Preheat your grill to medium-high heat, around 400°F. Let it heat up for at least 10 minutes while you prepare the steaks. You want consistent, even heat across the grill surface.
Step 2: Pat the ribeye steaks completely dry with paper towels. Rub both sides evenly with olive oil, then season generously with the minced garlic, chopped rosemary, salt, and pepper. Press the seasonings gently into the meat so they adhere during grilling.
Step 3: Place the steaks on the preheated grill and cook for 4 to 5 minutes on the first side without moving them. This creates that beautiful golden-brown crust. Flip once and cook for another 4 to 5 minutes for medium-rare (internal temperature of 130°F). For medium, add 1 to 2 minutes per side.
Step 4: While the steaks finish grilling, start your wine sauce. Pour the red wine into a separate pan over medium-high heat and bring to a boil. Reduce the heat to medium and let it simmer until reduced by half, about 8 to 10 minutes. You’ll know it’s ready when the sauce coats the back of a spoon.
Step 5: Remove the steaks from the grill when they reach your desired temperature and transfer to a cutting board or plate. Let them rest for 5 minutes. This crucial step allows the juices to redistribute throughout the meat, ensuring every bite is tender and juicy.
Step 6: Turn the heat under your wine sauce to low and whisk in the cold butter one piece at a time until fully melted and incorporated. The sauce should look glossy and silky. Season with a pinch of salt if needed.
Step 7: Plate the rested steaks and drizzle generously with the red wine sauce. Garnish with fresh parsley and serve immediately alongside your choice of sides.
Perfect Pairings for Valentine’s Day Dinner
These ribeye steaks pair beautifully with elegant yet simple sides that complement without competing.
Creamy Mashed Potatoes: Buttery, smooth mashed potatoes are the classic pairing for a reason. They soak up that gorgeous wine sauce and provide a comforting richness that balances the beef perfectly. Try these Garlic Herb Chicken with Mashed Potatoes for a similar preparation technique.
Roasted Asparagus: Tender asparagus spears roasted with olive oil and sea salt add a fresh, slightly crisp element that cuts through the richness of the steak. The vegetal notes complement the rosemary and garlic beautifully.
Garlic Butter Steak Bites and Potatoes: If you want to make this meal even more substantial, consider adding Garlic Butter Steak Bites and Potatoes as a side or appetizer course for a truly decadent steak-lover’s feast.
Mixed Greens Salad: A simple salad dressed with balsamic vinaigrette provides brightness and acidity that refreshes the palate between bites of rich steak. The lightness makes the meal feel more balanced.
Roasted Brussels Sprouts: When roasted until crispy and caramelized, Brussels sprouts add a slightly nutty flavor that pairs wonderfully with beef. Drizzle with olive oil and season with salt and pepper before roasting at 400°F.
Red Wine: Pour glasses of the same wine you used in the sauce. A full-bodied Cabernet Sauvignon or Merlot enhances the meal’s flavors and creates a cohesive dining experience. For a special touch, decant the wine 30 minutes before serving.
Keeping Your Steak Fresh
Let the cooked steaks cool to room temperature, then wrap tightly in plastic wrap or aluminum foil, or place in an airtight container. Refrigerate for up to 2 days for best quality. The wine sauce can be stored separately in an airtight container for up to 3 days.
For reheating, the oven method preserves the steak’s texture best. Preheat your oven to 200°F, place the steaks on a baking sheet, and heat for 10 to 15 minutes until just warmed through. You can also use a skillet over low heat with a drizzle of olive oil, flipping once halfway through. Avoid microwaving, as it will dry out the meat and make it tough.
The wine sauce can be gently reheated in a small saucepan over low heat, whisking occasionally. If it seems too thick, add a splash of wine or beef broth to thin it to your desired consistency.
FAQs
Can I use a different cut of steak for this recipe?
Absolutely! New York strip, filet mignon, or sirloin steaks all work well with this wine sauce. Just adjust cooking times based on thickness. Thinner cuts will need 2 to 3 minutes per side, while thicker cuts may need 6 to 7 minutes.
What if I don’t have a grill?
No problem! You can cook these steaks in a cast iron skillet on your stovetop. Heat the skillet over high heat until smoking hot, then cook the steaks for the same amount of time, 4 to 5 minutes per side for medium-rare.
Can I make the wine sauce ahead of time?
Yes, you can make the sauce up to 2 days ahead and store it in the refrigerator. Reheat gently over low heat, whisking in a small pat of butter to restore the silky texture before serving.
Conclusion
This Valentine’s Day dinner proves that romance doesn’t require hours in the kitchen or complicated techniques. With quality ingredients, proper timing, and a little attention to detail, you can create a memorable meal that rivals any steakhouse. The combination of perfectly grilled ribeye and rich wine sauce never fails to impress. Give this recipe a try for your next special occasion and enjoy the magic of a restaurant-quality dinner at home.
Valentine’s Day Dinner: Grilled Ribeye Steak with Red Wine Sauce
A romantic dinner featuring perfectly grilled ribeye steaks with a rich red wine butter sauce. This elegant yet simple meal creates an intimate atmosphere perfect for celebrating love with someone special.
Salt and pepperto taste (about ½ tsp each per steak)
1cupred winegood quality Cabernet Sauvignon or Merlot
1tbspbuttercold
Fresh parsleyfor garnish
Equipment
Grill
Separate pan for sauce
Meat thermometer
Tongs
Whisk
Paper towels
Cutting board
Serving plates
Method
Remove steaks from refrigerator and let sit at room temperature for 30 minutes before cooking. Preheat your grill to medium-high heat, around 400°F. Let it heat for at least 10 minutes to ensure even, consistent heat across the surface.
Pat the ribeye steaks completely dry with paper towels. Rub both sides evenly with olive oil, then season generously with minced garlic, chopped rosemary, salt, and pepper. Press the seasonings gently into the meat so they adhere during grilling.
Place the steaks on the preheated grill and cook for 4 to 5 minutes on the first side without moving them to create a golden-brown crust. Flip once and cook for another 4 to 5 minutes for medium-rare (internal temperature of 130°F). For medium, add 1 to 2 minutes per side.
While the steaks finish grilling, prepare the wine sauce. Pour the red wine into a separate pan over medium-high heat and bring to a boil. Reduce heat to medium and simmer until reduced by half, about 8 to 10 minutes. The sauce should coat the back of a spoon.
Remove the steaks from the grill when they reach your desired temperature and transfer to a cutting board or plate. Let them rest for 5 minutes to allow juices to redistribute throughout the meat.
Turn the heat under your wine sauce to low and whisk in the cold butter until fully melted and incorporated. The sauce should look glossy and silky. Season with a pinch of salt if needed.
Plate the rested steaks and drizzle generously with the red wine sauce. Garnish with fresh parsley and serve immediately with your choice of sides.
Notes
Choose ribeye steaks with good marbling for best flavor and tenderness. Let steaks come to room temperature before cooking for more even results. Use a meat thermometer to check doneness: 130°F for medium-rare, 140°F for medium. The resting step is crucial for juicy steaks. Wine sauce can be made ahead and gently reheated. Store leftover cooked steak wrapped tightly in refrigerator for up to 2 days. Reheat at 200°F for 10-15 minutes for best results.
a recipe developer, food enthusiast, and busy parent based in Denver, CO. I created Yumnights because I believe that delicious, healthy dinners shouldn’t require hours in the kitchen or a culinary degree to master.
