This luscious, rich steak recipe pairs amazingly well with our Zinfandel.

Yield: 4 portions

Ingredients – Ribeye Steak

2 lbs. Prime Ribeye Steaks, trimmed of fat (8 oz servings)
to taste Salt and pepper

Ingredients – Sweet Onion and Blue Cheese Relish

2 oz Olive oil
2 Tbsp. Garlic, sliced thin
1 lb. Sweet onions, julienne
2 tsp. Thyme, chopped
4 Tbsp. Balsamic vinegar
2 Tbsp. Parsley, chopped
to taste Salt and pepper
1 cup Pt. Reyes Blue cheese, crumbled

Method

  1. Preheat a medium grill.
  2. Season the steak with salt and pepper. Let sit for 15 minutes or longer.
  3. For the Relish: Place the garlic and olive oil in a small sauté pan. Cook over low heat until the garlic is translucent and soft – approximately 5 minutes. Add the onions and thyme and cook over low heat until the onions are translucent and tender. Approximately 10 minutes.
  4. Add balsamic vinegar and cook until the liquid has reduced. Adjust seasoning with salt and pepper.
  5. Stir in parsley. Hold warm.
  6. For the Steak: Place the seasoned meat on a hot grill, cook, turning periodically to evenly cook on all sides until 130 ° F. on an instant-read thermometer. (approx. medium rare). Transfer to a platter, tent with foil to keep hot and let rest for 10 minutes until ready to serve.
  7. To Serve: slice the steak against the grain. Gently mix the blue cheese into the warm onions. Mix carefully so the cheese does not melt. Place the meat in the center of the plate. Top with a spoonful of the onion mixture.

Shopping List

Prime Ribeye Steaks, trimmed of fat (8 oz servings)
Olive oil
Garlic
Sweet onions
Fresh Thyme,
Balsamic vinegar
Fresh Parsley
Salt and pepper
Pt. Reyes Blue cheese, crumbled

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