#napavalley

Enjoy the full flavors of Napa Valley with this recipe for food and wine that go together perfectly. The boldness of the Cabernet Sauvignon goes well with the flavor of the ribeye steaks, making for a memorable meal. You can enjoy this meal on the Napa Valley Wine Train or at home. It will taste great either way.

Ingredients: 2 cups Napa Valley Cabernet Sauvignon. 4 bone-in ribeye steaks. Salt and pepper to taste. 2 tablespoons olive oil. 4 cloves garlic, minced. 1 tablespoon fresh rosemary, chopped. 1 tablespoon fresh thyme, chopped. 1 tablespoon butter.

Instructions: Preheat grill to medium-high heat. Season steaks generously with salt and pepper on both sides. Drizzle olive oil over steaks and rub with minced garlic, rosemary, and thyme. Grill steaks for 4-5 minutes on each side for medium-rare, or until desired doneness. While steaks are grilling, in a saucepan over medium heat, add Napa Valley Cabernet Sauvignon and let it simmer until reduced by half, about 10-15 minutes. Stir in butter until melted and sauce is glossy. Once steaks are cooked, let them rest for a few minutes before serving. Serve steaks with a drizzle of Cabernet Sauvignon reduction sauce on top. Pair with a glass of Napa Valley Cabernet Sauvignon and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

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