Food & Wine
Recipes paired with Rutherford Cabernet Sauvignon
Grilled Bone-in Rib Eye Steaks with Arugula and Roasted Tomato Salad
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.