#grilledribeye

Enjoy a wonderful evening with this wine and dinner recipe for grilled ribeye steaks topped with a rich balsamic reduction sauce. This treat is great for any event when paired with your favorite red wine.

Ingredients: 1 bottle of your favorite red wine. 2 ribeye steaks. Salt and pepper to taste. 2 tablespoons olive oil. 4 cloves garlic, minced. 1 cup beef broth. 1/2 cup balsamic vinegar. 2 tablespoons butter. Fresh rosemary sprigs for garnish.

Instructions: Preheat your grill to medium-high heat. Season the steaks generously with salt and pepper on both sides. Drizzle olive oil over the steaks and rub with minced garlic. Grill the steaks for about 4-5 minutes per side for medium-rare, or to your desired level of doneness. While the steaks are grilling, in a small saucepan, combine the beef broth and balsamic vinegar. Bring to a simmer over medium heat and let it reduce by half, stirring occasionally. Once the steaks are done, remove them from the grill and let them rest for a few minutes. While the steaks are resting, add butter to the balsamic reduction and stir until melted and incorporated. Slice the steaks against the grain and serve drizzled with the balsamic reduction sauce. Garnish with fresh rosemary sprigs and enjoy with a glass of your favorite red wine!

Prep Time: 15 minutes

Cook Time: 15 minutes

This flavorful dish combines the bold taste of pepper-grilled ribeye steaks with the bright citrusy flavor of lemon collards and the aromatic essence of rosemary roasted sweet potatoes. It's a satisfying and well-balanced meal that's perfect for any occasion.

Ingredients: 2 ribeye steaks. 2 tablespoons black peppercorns, crushed. Salt to taste. 4 cups collard greens, stemmed and chopped. 1 lemon, juiced. 2 large sweet potatoes, diced. 2 tablespoons olive oil. 2 teaspoons fresh rosemary, minced. 1 teaspoon garlic powder. 1/2 teaspoon paprika. 1/4 teaspoon cayenne pepper. 1/4 teaspoon ground black pepper.

Instructions: Preheat grill to medium-high heat. Season ribeye steaks with crushed black peppercorns and salt, pressing the seasoning onto the steaks. Grill ribeye steaks to desired doneness, about 4-5 minutes per side for medium-rare. In a large skillet, heat olive oil over medium heat. Add collard greens and saut until wilted, about 5-7 minutes. Drizzle lemon juice over the collard greens and season with salt to taste. Preheat oven to 400F 200C. In a mixing bowl, toss diced sweet potatoes with olive oil, minced rosemary, garlic powder, paprika, cayenne pepper, and ground black pepper until evenly coated. Spread sweet potatoes in a single layer on a baking sheet lined with parchment paper. Roast sweet potatoes in the preheated oven for 25-30 minutes, or until tender and golden brown, flipping halfway through. Serve the grilled ribeye steaks alongside the lemon collards and rosemary roasted sweet potatoes.

Prep Time: 15 minutes

Cook Time: 35 minutes

A juicy grilled ribeye steak goes perfectly with a rich and flavorful red wine reduction sauce made with Altocedro La Consulta Select Blend 2015. The strong flavors of the wine go well with the salty steak, making a delicious experience that is sure to impress.

Ingredients: 2 ribeye steaks about 1 inch thick. Salt and black pepper to taste. 2 tablespoons olive oil. 1/2 cup Altocedro La Consulta Select Blend 2015. 1/4 cup beef broth. 2 tablespoons butter. 1 shallot, finely chopped. 2 cloves garlic, minced. 1 tablespoon fresh thyme leaves.

Instructions: Preheat grill to medium-high heat. Season the ribeye steaks with salt and black pepper, then rub with olive oil. Grill the steaks for about 4-5 minutes per side for medium-rare, or to your desired doneness. While the steaks are grilling, prepare the red wine reduction sauce. In a saucepan, melt the butter over medium heat. Add the shallot and garlic, saut until softened, about 2 minutes. Pour in the Altocedro La Consulta Select Blend 2015 and beef broth, bring to a simmer, and let it reduce by half, stirring occasionally, about 5-7 minutes. Stir in the fresh thyme leaves, then remove from heat. Once the steaks are done, transfer them to a plate and let them rest for a few minutes. Slice the steaks against the grain and serve with the red wine reduction sauce drizzled on top. Enjoy your delicious meal!

Prep Time: 10 minutes

Cook Time: 15 minutes

Nothing beats the smoky, juicy goodness of a well-grilled ribeye steak. Get the perfect sear and tenderness with our must-try recipe!

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