Cabernet Sauvignon St. Stephan

Ingredients

• 2 piecesRibeye steak (approx. 300g each)
• 100 gButter (room temperature)
• 3 sprigsFresh rosemary
• 2 piecesGarlic cloves
• 1 tbspCoarse sea salt
• 1 tspBlack pepper, freshly ground
• 2 tbspOlive oil

Preparation

1. 1Place the room-temperature butter in a bowl. Finely chop the rosemary and press the garlic, then stir both into the butter.
2. 2Season the rosemary butter with a pinch of salt, shape it into a log using plastic wrap, and let it firm up in the refrigerator.
3. 3Remove the ribeye steaks from the refrigerator about 30 minutes before cooking so they reach room temperature.
4. 4Preheat the grill to high direct heat. Pat the steaks dry and brush lightly with olive oil.
5. 5Sear the steaks on the hot grill grate for about 3 to 4 minutes per side to create a nice crust.
6. 6Move the meat to an area of indirect heat and let it rest with the lid closed until the desired doneness is reached.
7. 7Remove the steaks from the grill, season with coarse sea salt and pepper, and let them rest for 5 minutes before serving.
8. 8Arrange the meat on preheated plates and melt a thick slice of the rosemary butter on top of each steak.