Cabernet Sauvignon-Rosemary and Garlic Ribeye Steak
Rosemary and Garlic Grilled Ribeye Steak
2 tbsp fresh rosemary
5 cloves of fresh garlic, pressed
¼ cup real butter
2 Ribeye cut steaks, 1” thick
Salt and cracked black pepper to taste
Let butter come to room temperature in a bowl. Remove fresh rosemary from stems and add to the butter. Add garlic and mash together to infuse the butter with the flavors. Salt and pepper the steaks. Rub the butter mixture over the steaks. Grill (or broil if it’s too cold outside) the steaks 6-8” from the flame. Cook to desired doneness.
Pair with Estate Cabernet Sauvignon
