GRILLED RIBEYE WITH CHIMMICHURRI-ISH COMPOUND BUTTER
PAIRS WELL WITH: WINEMAKER SERIES MERITAGE
1 stick unsalted butter, softened
1 small handful fresh parsley, minced
1 small handful fresh cilantro, minced
1 clove garlic, minced
½ teaspoon red pepper flakes
¼ teaspoon kosher salt
(2) 1 ½-2-inch thick boneless ribeye steaks
kosher salt, for seasoning
freshly ground black pepper, for seasoning
Edna Valley Vineyard Extra Virgin Olive Oil
country levain (optional)
In a medium bowl, combine the butter, parsley, cilantro, garlic, red pepper flakes, and salt. Use a silicone spatula to mix everything together. Reserve in the refrigerator until ready to grill.
Allow the steaks to come to room temperature. Season generously with kosher salt and freshly ground black pepper on both sides.
In a cast iron skillet or open flame grill, aim for a medium-high heat. Sear the first side for about 5 minutes, do not move the meat to allow for a nice sear. Turnover with tongs, sear the other side until brown and crusty, about another 5 minutes. For medium rare, cook until the internal temperature reaches 125°F. Remove steaks from the heat and tent with foil for at least 10 minutes. This allows for carryover heat and so the juices stay sealed.
In the meantime, toss a simple salad of arugula with a drizzle of Edna Valley Vineyard Extra Virgin Olive Oil, a squeeze of lemon, and a pinch of flake salt and freshly ground black pepper. Toast up some thick slices of country levain bread, then slather with the compound butter.
Garnish the steaks with a generous slather of compound butter too, plus a drizzle of olive oil on top, a pinch of salt and pepper. Reserve leftover compound butter for future meals (fried eggs, grilled veggies, crudité platters, etc.) Enjoy with Edna Valley Vineyard’s 2016 WMS Meritage Blend. Cheers!