This recipe is courtesy of Chef Jason Toji at PRESS Restaurant located in St. Helena. He offers this bit of advice, "I recommend cooking your ribeye to medium rare to medium".
Pair this wine with Renteria Wines 2008 Cabernet Sauvignon, Stags Leap District or Wolf Family Vineyards 2006 Estate Grown, Napa Valley Cabernet Sauvignon.
Ingredients
• 14 oz Bryan Flannery Ribeye (Aged 25 days)
• salt and pepper, to taste
• non-salted butter
Temper the steak for thirty minutes prior to grilling. Start grill 45 minutes ahead of time and allow for a nice coal bed to start. Make sure you start with enough wood.
After a nice coal bed has been established season the steak with salt and pepper. Place steak on the grill, and make sure that you flip the steak every two minutes so that it is being grilled evenly. Baste with butter every time the steak is flipped.
Recommended Wine Pairings
Need a wine pairing suggestion for this recipe? Please call our wine club at 1-800-777-4443 to speak with our club's Personal Wine Consultants. You may also visit our wine club's wine store for a full list of available wines recently featured in our wine club.