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italian red wines for meat dishes

Grilled Ribeye with Peppercorn Herb Butter and Italian Red Wine Pairing

A rich and hearty grilled ribeye steak paired with a peppercorn herb butter, complemented by a robust Italian red wine. This dish brings together savory flavors, with the wine cutting through the richness of the steak, enhancing every bite.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 people
Course: Main Course
Cuisine: Italian-American
Calories: 700
Ingredients Method Notes

Ingredients
  

  • 2 Ribeye steaks 1-1.5 inches thick
  • 1 tbsp olive oil
  • Salt and pepper to taste
  • 2 tbsp butter room temperature
  • 1 tsp finely chopped rosemary
  • 1 tsp finely chopped thyme
  • 1/2 tsp cracked black peppercorns
  • 1 clove garlic minced
  • 1 tbsp fresh parsley chopped (optional for garnish)

Method
 

Prepare the Butter:
  1. In a small bowl, mix the softened butter with chopped rosemary, thyme, cracked black peppercorns, minced garlic, and parsley (optional).
  2. Set aside to let the flavors meld.
Prepare the Steak:
  1. Pat the ribeye steaks dry with paper towels to remove excess moisture.
  2. Rub each steak with olive oil, then season generously with salt and freshly cracked black pepper on both sides.
Grill the Steaks:
  1. Preheat the grill to medium-high heat.
  2. Place the steaks on the grill and cook for about 4-5 minutes on each side for medium-rare (adjust for desired doneness).
  3. Use a meat thermometer to ensure internal temperature reaches 130°F (54°C) for medium-rare.
Rest the Steaks:
  1. Once grilled to your preferred doneness, remove the steaks from the grill.
  2. Let them rest for 5-7 minutes to allow the juices to redistribute.
Serve:
  1. Top each steak with a generous dollop of the prepared herb butter.
  2. Serve immediately with your choice of sides, such as roasted vegetables or mashed potatoes.

Notes

  • Adjust the seasoning on the steak according to your taste preference.
  • You can also pair this dish with a robust Italian red wine such as Barolo or Brunello di Montalcino to complement the richness of the ribeye and enhance the overall dining experience.