Bountiful Sonoma — Cabernet Sauvignon

Cabernet Sauvignon with Grilled Ribeye and Béarnaise Sauce

The thrill of a grilled ribeye is elevated to a higher level with the addition of a luxuriously creamy béarnaise sauce. Add a glass of bold, complex Cabernet Sauvignon to the mix and you’ve got a celebratory and unforgettable meal.

INGREDIENTS

  • 4 rib-eye steaks (12-14 oz.& each)
  • Vegetable oil
  • Olive oil
  • Kosher salt
  • Freshly ground black pepper

For the Béarnaise Sauce:

  • 4 black peppercorns, crushed
  • 8 sprigs fresh tarragon
  • 2 shallots, minced
  • ¼ cup white wine vinegar
  • ¼ cup white wine, such as Chardonnay
  • 1 cup good mayonnaise
  • ½ lemon, juiced
  • 8 sprigs tarragon, picked and chopped
  • 3 Tbsp. fresh parsley, picked and chopped
  • Kosher salt
  • Tabasco sauce to taste

METHOD

  • Remove steaks from the refrigerator and allow to sit at room temperature for 30 minutes. Preheat the grill and scrape the cooking grate with a wire brush. Using tongs, take a folded paper towel coated with vegetable oil and carefully rub the cooking grate with oil. This helps to prevent sticking and ensures a nice sear.
  • Pat the steaks dry using a paper towel. Rub the steaks with olive oil and season generously with salt and pepper on both sides. Grill over medium-high heat for two minutes, flip steaks over and grill for two minutes. Flip steaks, turning them 90 degrees and grill for two minutes. Flip steaks over again and grill for two minutes more.
  • Remove steaks from grill, flip and place on a plate. Flipping the steaks will help them to not overcook during the resting process. Cover loosely with aluminum foil. Allow to rest for approximately 10 minutes. Note: this recipe is perfect for the average gas grill. If using an open flame, make sure the cooking grate is not too close to the heat source.
  • For the Béarnaise sauce: Tie the peppercorns and eight sprigs of tarragon in cheesecloth. In a heavy-bottomed saucepan, simmer with the shallots, vinegar and wine until the liquid has been reduced by approximately 90%. Allow to cool.
  • Place mayonnaise in a stainless-steel bowl. Fold in the lemon juice, béarnaise reduction, chopped tarragon and parsley. Season to taste with salt and Tabasco sauce.

To serve: Place steak on a serving plate and serve one to two tablespoons of Béarnaise sauce on the side.

 

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