Recipe by Nancy Johnson; Wine Commentary by Gary Twining.
A steakhouse trick is employed here: drizzle a delicious herb butter sauce over the grilled steaks to amp up the flavor. Look for ribeye steaks 1 to 1-1/4 inches thick, with a good amount of marbling. For a variation on the garlic herb butter, use whatever herbs you have growing in your garden.
6 ribeye steaks
1/2 cup butter, melted
4 cloves garlic, peeled and crushed in garlic press
2 TBS fresh Italian parsley, minced
1 TBS fresh thyme, minced
1 TBS fresh rosemary leaves, minced
Kosher salt and freshly-ground pepper to taste
In a small bowl, combine butter, garlic, parsley, thyme, rosemary, salt and pepper.
Preheat grill to medium hot. Pat steaks dry with paper towel. Place steaks on preheated grill. Cook 4 to 5 minutes per side or until medium-rare (135 degrees). Transfer grilled steaks to serving platter. Pour garlic herb butter over steaks, turning to coat. Let rest 5 minutes. Serves 6.
Gary: The rich marbling of the Ribeye and the fat in the butter sauce call for a flavorful, big red with firm tannins. Here is where Cabernet Sauvignon comes into its own. Merlot is also a fine choice as are other big dry reds from around the globe, such as Shiraz/Syrah, Malbec, Grenache/Garnacha, Nebbiolo and Sangiovese/Brunello/Chianti.