Ribeye and Wine Pairings a la carte

Ribeye and Wine Pairings a la carte

Steak! it’s what’s for dinner.

“Tell me what you eat, and I’ll tell you what you are.” Brillat-Savarin

A sizzling ribeye can make your mouth water. A bold red wine can make it a flawless pairing of the two. Happy memories are served up and shared with friends and family. Let’s talk about the wine selection first because the wine needs to be open well in advance of drinking it to let it  breath to really open up the nose and flavors.

Suggested Wines

$$$  1. Châteauneuf-du-pape – the name means “new castle of the Pope. It is from the Rhone Valley of the Burgundy region in Southeastern France and is a blend of 13 grape Varietals.

$$$   2. Barolo- From the piedmont region of Italy. Barolo is made from the Nebbiolo grape.

$    3. St. Francis Cabernet Sauvignon from Sonoma County

$    4. Chateau Ste. Michelle Merlot from Columbia Valley

$$   5. Beringer Cabernet Sauvignon Napa Valley

$    6. Louis M. Martini Cabernet Sauvignon 2007, Sonoma County

The sub-primal Cut of beef we will be studying today is the rib portion of the cow. The Rib is tender and has a consistent amount of marbling to add all the flavors and textures we are looking for.

The Fabricated cut is the Rib-eye Steak which is boneless. The Rib-eye Steak with the bone on is called by three names, Bone in Rib-eye, Cowboy cut, Delmonico and entrecôte. They are all the same cut.

With marbling, the rib-eye can stand up to many different flavor combinations as in a crust or a spice dust. For this dinner, we will just be adding a simple steak seasoning.

Buying the Steak

USDA Prime: This is the highest quality of beef in the Country.

USDA Choice: This grade ranges from good to very high quality.

USDA Select: A grade of acceptable quality commonly found in most grocery stores.

You can not end with a good steak if you do not start with a good steak. Use at least USDA Choice for this recipe or prime if you have the connections and can get it.

Take the steaks out of the refrigerator, unwrap the butcher paper, and allow them achieve room temperature.


Fire up the grill let the coals get HOT. You need a clean, well-oiled grill.  If the grill has not been cleaned from the last time you cooked don’t hesitate to use the grill brush vigorously. To season the grill fold a few pieces of paper towels or rags into a square and soak it in oil. Fold it once more and hold it with a pair of tongs. Systematically move the paper towel over the grates covering every inch of the cooking surface. The paper towel should turn black but not burn.

Now that you’ve got your grill HOT and seasoned, it is time to create the steak seasoning.

Steak seasoning

2 table spoons of Kosher Salt
2 table spoons of cracked pepper
2 table spoons of garlic powder
Mix in bowl

Liberally pat mixture onto both sides of the steaks. Some of the seasonings will drop off during the cooking process.



4 12oz Bone-in Rib-eye Steaks (Choice or Prime)

Steak seasoning mixture

1/8 Pound of melted Butter


Take a look at the Rib-eye or Delmonico to find a prominent piece of fat on the steak. Stand the steak up on this area so the fat cooks off a little and until it becomes crispy. Then lay the steak down carefully on the HOT grates at a 90 degree angle as to acquire the pretty “diamond mark” seared into the meat. Don’t move it again until it is about one-fourth done, then slide it at a 90 degree angle still on the same side. When the steak is about half way done, turn it over and brush with butter.  Repeat.

If you like your steak medium rare or cooler then you will more likely have cross hatch marks rather than diamond markings.

Once the steak is done, take it off the grill and brush the second side with butter. Clean the grill and turn it off.



Blue Rare   very red and cold                                   115-120

Rare        cold red center; soft                                  125-130

Med Rare    warm red center; firmer                     130-140

Med         pink and firm                                             140-150

Med Well    small amount of pink in the center   150-155

Well Done   gray-brown throughout; firm            160


WARNING: This is the most difficult part of the recipe.

Let the steaks rest for 5 minutes so that the juices don’t run all over the plate.


Bon appetit from A Trey of Gourmet!


Please send a picture to me using social media Thank you!

Check out the sides.


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