Grilled Ribeye & Cabernet Compound Butter
Serves 2-4
60 Minutes To Prepare

A delicious take on a classic steak preparation. You may make the compound butter up to 48 hours in advance.

Serve with Ballentine Pocai Cabernet Sauvignon.

INSTRUCTIONS

INGREDIENTS

Bone-in ribeye steak, 1.25-1.5 inches thick

1 stick unsalted butter

1 clove garlic, finely grated 

1 tsp finely chopped shallot

1 tsp chopped fresh thyme

1–2 tsp reduced Cabernet Sauvignon

½ tsp flaky salt

Fresh cracked black pepper

DIRECTIONS

Salt & pepper steaks at least 1 hour before cooking

Let butter set out on counter until softened

Simmer ~¼ cup Cabernet in a small pan until reduced to a syrupy teaspoon or two

Mix everything together into softened butter 

Roll into a log in parchment or plastic wrap and chill until firm

Grill steaks on high heat 2-3 minutes per side for a nice sear

Cook on indirect heat until 125F (med rare) internal temperature

Rest for 7-10 min under a loose tent of foil

Cut into servings as appropriate



Drop a few slices of compound butter onto steak portions and enjoy!