Receta Tuscan Grilled Rib-eye
The sun is slowly setting, gradually creating a luminescent twilight. With twilight comes the warm fragrance of fresh and earthy rosemary, combined with the spicy knowing scent of simmered garlic in the freshest of olive oil.
Two perfectly grilled rib eye steaks bask in the fragrant and luxurious liquid. With just a moment of time, the tender and flavorful beef will be infused and ready to serve with the deepest ruby-red Cabernet Sauvignon.
We dined in silence, Ranger Craig and I. Savoring every bite, savoring every sip, and feeling as if we’d been transported to a grassy knoll on a Tuscan hillside.
There is something magical about simplicity. A Tuscan grilled rib-eye and a glass of Rocca Family Vineyards newest release, the 2009 Collinetta Cabernet Sauvignon. A brilliant red, big without being too bold, velvet to the tongue and elegant to the senses.
I was elated to discover this lovely little vineyard on my last visit to Napa. A small family vineyard with a beautiful story of passionate and sweet beginnings, transformed into world-class and award-winning wines.
A cool spring sunset, gastronomy at its most indulgent and a brilliant wine. For just an evening, life was simply perfect.
Tuscan Grilled Ribeye
Serves 2-4
Ingredients
- 2-4 bone in beef ribeyes
- Extra virgin olive oil (I use California Olive Ranch)
- Sea salt
- Fresh cracked black pepper
- 3 tablespoons coarsely chopped fresh rosemary
- 3 medium cloves garlic, thin sliced
Directions
Set out the steaks while pre-heating a charcoal or gas grill, preferably around 400F.
Brush steaks with a little oil and then season with sea salt and pepper. Place on the preheated grill and cook to desired doneness.
While steaks are grilling, in a small pan on low heat gently warm ½ cup olive oil, rosemary and garlic. Do not boil; just gently warm for about 5 minutes.
Pour the warm herbed and garlic oil into a large baking dish. When the steaks are done, immediately transfer the steaks to the oil. Coat each side of the steaks and let them sit in the oil for about 5 minutes.
Serve immediately topping each steak with the herbed, garlic and steak jus oil. A fresh salad of spring greens topped with Smokey bleu and candied hazelnuts is the perfect complement to the steaks.
Serve with the 2009 Collinetta Cabernet Sauvignon from Rocca Family Vineyards
*This is not a sponsored post. I just wanted to share my love and heartfelt enthusiasm of Rocca Family Vineyards wine and California Olive Ranch Olive Oil.
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