Grilled ribeye

Pairing: Grilled ribeye

Prepare the Steak: Remove the ribeye steaks from the refrigerator and let them come to room temperature for about 30 minutes. Pat them dry with paper towels to remove excess moisture. Brush both sides with olive oil, then season generously with salt, freshly ground black pepper, and a pinch of garlic powder.
Preheat the Grill: Preheat your grill to high heat (about 450-500°F). For a perfect sear, ensure the grill grates are clean and well-oiled to prevent sticking.
Grill the Ribeye: Place the ribeye steaks on the grill and cook for about 4-5 minutes per side for medium-rare, or longer depending on your preferred level of doneness. Use tongs to flip the steaks only once to develop a good sear. A meat thermometer should read 130°F for medium-rare or 140°F for medium.
Rest the Steak: Remove the steaks from the grill and let them rest on a cutting board for 5-10 minutes. This allows the juices to redistribute, ensuring a juicy and flavorful steak.
Serve and Pair: Slice the ribeye steaks against the grain and serve hot. Pair with a bold red wine such as a young Cabernet Sauvignon, Syrah, or a classic Bordeaux to enhance the steak’s flavors and create a memorable dining experience.