Ballentine has started to craft and collect recipes to elevate your next meal. Pair the recipe below with the recommended wine and share your photos and comments with us on Facebook & Instagram! We are excited to see what you have made.

Garlic Thyme Steak Sandwich
Recipe by Ballentine team member Cameron Hassell
Recommended pairing: 2016 Reserve Zinfandel


  • 3oz vegetable oil
  • 1ea medium yellow onion
  • 6oz Manchego cheese (feel free to substitute Jack or Sharp white cheddar)
  • 2ea French roll
  • 2ea 1” Ribeye Steaks
  • Kosher Salt
  • Pepper

For condiment

  • 1 cup Mayonnaise
  • 3ea cloves garlic finely minced
  • 1-2ea rosemary sprigs
  • 4ea fresh thyme sprig leaves


  1. Season all sides of meat with salt and pepper
  2. Add oil and heat pan until oil shimmers
  3. Sear all sides of steak to golden brown
  4. Remove meat at desired temperature (135 degrees for Medium Rare)
    Let meat rest 5 minutes, before slicing
  5. Remove excess oil from pan
  6. Slice onions
  7. Using same pan as steak was cooked in, caramelize onions on high heat (season with salt)
  8. Grate cheese, set aside
  9. Slice and toast French Roll
  10. For condiment, finely mince garlic cloves and rosemary leaves
  11. Add garlic, rosemary, and fresh thyme leaves to mayonnaise. Season to desired taste
  12. Spread garlic mayonnaise on toasted French Roll
  13. Add meat, onions, and cheese
  14. Broil to melt cheese
  15. Finish assembly and enjoy with Ballentine’s 2016 Reserve Zinfandel!