Grilled Rubbed Rib-Eye with Cabernet Sauvignon Compound Butter
The Cabernet Sauvignon Compound Butter adds the wow factor to this grilled steak. Make extra to freeze and use on other dishes.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at oconnellfamilywines.com.
Ingredients
- 1 Cup Cabernet Sauvignon
- 1 Medium garlic clove
- 1 Tbsp. GC Napa Valley Cabernet Sauvignon Finishing Sea Salt
- 1 Stick unsalted butter at room temperature
- 3 Tbsp. fresh parsley leaves
- 1 Tsp. + pinch GC Napa Valley Lavender Infused Tellicherry Pepper
- 4 Rib-eye steaks 1 1/2 inch thick 6-8 oz. each
- 2 Tbsp. GC Napa Valley Meat Rub
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