July 21, 2021 |
One Brick Blog |
Jana Kramer
Grilled Ribeye Steak with fresh Vegetables
Cabernet Sauvignon is the go-to wine for pairing with Ribeye steaks. Our Everyday Cabernet is medium to full bodied and stands up well to the fat and texture of a ribeye. Pour a glass while cooking and enjoy! This simple pairing will never disappoint.
Ingredients
- 1 teaspoon sea salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder or flakes
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground red pepper
- 4 (8-ounce) rib-eye steaks
- 2 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- Olive Oil for sauté
- Vegetables of your choice
Instructions
- In a small bowl combine first 5 ingredients, and rub over steaks. Let stand 1 hour. (if using in 1 hour then you can leave on the counter).
- Prepare your vegetables and start to sauté in a medium pan with olive oil. Lower heat and combine the rest of your seasoning ingredients. Let sit in pan until ready to serve.
- Heat grill to high (400-500 degrees) or heat your indoor pan to high heat. Grill for 7 minutes.
-
Turn steaks, and grill 5 more minutes or to desired degree of doneness.
