Pine Ridge Vineyards

Food & Wine

Recipes paired with Rutherford Cabernet Sauvignon

Grilled Bone-in Rib Eye Steaks with Arugula and Roasted Tomato Salad

  • 4 Bone-in Rib Eye Steaks*, at room temperature
  • 20 cherry tomatoes
  • 1 teaspoon Dijon mustard
  • 1 tablespoon minced shallot
  • 1 tablespoon Balsamic Vinegar
  • 2 tablespoons Extra Virgin Olive Oil
  • 2 cups arugula
  • Salt and Pepper

For Bone-in Rib Eye Steaks:

Pre-heat charcoal or gas grill to high.  Season steaks generously with salt and pepper.

For Arugula and Roasted Tomato Salad:

Preheat oven to 350 degrees.  Slice cherry tomatoes in half.  Drizzle with a little Extra Virgin Olive Oil, season with salt and pepper and toss to coat.   Place on a sheet pan and roast in the oven for 15 minutes.  Remove from oven and set aside.   Place Dijon mustard, shallots and Balsamic in a small bowl and wisk to combine, season with salt and pepper, slowly drizzle in Extra Virgin Olive Oil to combine.

Place room temperature rib eyes on the pre-heated grill.  Sear on each side for 4 minutes for medium-rare or longer for desired temperature.  Remove from grill and let rest for 10 minutes.

While steaks are resting, place arugula and tomatoes in a medium sized bowl, and toss with balsamic vinaigrette.  Season with salt and pepper to your taste.

To serve, place salad on large platter and top with grilled rib eye steaks.



*We recommend using USDA Prime Bone-In Ribeye Steaks from our friends at Kansas City Steak Company.

  • Yeilds
  • Serves 4
  • Pair With
  • Cabernet Sauvignon
  • Course
  • Main, Side
  • Ingredient
  • Beef

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