Grilled ribeye

Description :

Grilled ribeye steak, known for its rich marbling and intense beefy flavor, pairs best with bold red wines that can stand up to its robust taste. The high fat content in ribeye helps soften the tannins in full-bodied wines, making them smoother and enhancing their fruit-forward flavors. Wines like Cabernet Sauvignon, with its strong tannins and notes of blackcurrant and vanilla, or a spicy Syrah, complement the steak’s savory, charred exterior. For those who enjoy a more balanced, earthy pairing, a Bordeaux blend or a Barolo offers depth and complexity to match the richness of the ribeye.

Ingredients :

• Ribeye Steak: 2 bone-in ribeye steaks (about 1.5 inches thick)
• Seasonings: Salt, freshly ground black pepper, garlic powder
• Olive Oil: For brushing

Instructions:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.