We get questions all the time asking for recommendations for food and wine pairings to serve when a few friends are coming over (socially distanced of course right now, be safe out there). A great "go-to" is using a quality steak and just letting that quality do the hard work. This recipe is meant to be ridiculously easy, but shine at any dinner party. It will allow you to have an amazing meal, connect with your friends, and sip some fantastic wine.
The thing about a great steak - keep it simple, but get a little creative on the add-on options. Parsley-Garlic Butter can be made well ahead of cooking the steaks and it's that touch that just fancies up the plate enough without hijacking it.
We have mentioned this before, but it’s good to repeat it on each steak recipe we post up. Everyone knows that steak pairs well with Cabernet Sauvignon. It’s the people pleaser of red wines. There are a huge number of California cabernets available, and they usually have a very balanced flavor that’s perfect for beginners. California Cabernets have a high acidity that cuts through fatty and umami foods really well, providing a quality that’s absolutely splendid with a good steak. It’s an obvious choice and if you want an amazing Cabernet Sauvignon to go with your steak, we have a Reserve Cabernet that will knock your socks off! Join the Collective and get that bottle in our tasting room or by reaching out via email or phone.
For the sake of helping you explore other wines, we are pairing this dish with our 2017 Montepulciano. It hits you with plum, blackberry and anise on the nose, with flavors of cranberries and tart cherries. Its full but smooth tannins are balanced across the palate and that makes it a delightful pair with fattier foods. This steak is perfect, but a meaty pizza or a grilled lamb would be just as good! Explore and enjoy, there’s no wrong answer.
Mix in small bowl, then cover and chill for a bit -
½ cup (1 stick) butter, softened
1 tablespoon finely chopped fresh parsley
1 tablespoon chopped fresh chives
1 garlic clove, pressed
2 teaspoons of your favorite bourbon (maybe pour yourself a little too)*
Salt and pepper
*White wine works really well here too for a lighter flavor, but we saw this as an excuse to enjoy a little bourbon. Whatever works for you.
Grilled Rib-Eye Steak:
3 - 1 1/2-inch-thick rib-eye steaks (about 1 pound each) – Take them out of the fridge early and let them come up to near room temperature. This helps get that sear you want.
Heat up the barbecue first to get a great sear (medium-high heat).
Rub the steaks with generous amount of salt and pepper (if you are worried it isn’t enough, you’re right)
Grill steaks to desired doneness, about 6 minutes per side for medium-rare (add roughly two minutes to move through each of the stages of doneness)
Pro Tip: 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). USDA recommends an internal temperature of 145°F, but we’ll leave that up to you.
First, you are going to want to let your steaks rest at least 5 minutes, if not longer. Let those juices settle back in. Once you have done this, slice the steak into more manageable strips. They don’t need to be bit-size but make life a little easier on everyone by using the big knife to get them most of the way there.
On the plate, place a dollop (technical term for little blob of goodness) of the chilled Parsley-Garlic Butter and cover it in fresh finely chopped parsley allowing your guests to enjoy as much or as little as they would like.
A steak purist may dabble in the delicious butter, but most will dive in headfirst. Enjoy!