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Grilled Rubbed Rib-Eye with Cabernet Sauvignon Compound Butter

Grilled Rubbed Rib-Eye with Cabernet Sauvignon Compound Butter

The Cabernet Sauvignon Compound Butter adds the wow factor to this grilled steak. Make extra to freeze and use on other dishes.

Serves 4

Wine Pairing:  Gabrielle Collection Equilateral Cabernet Sauvignon Napa Valley 100% Cabernet Sauvignon. Try our 2012 Gold Medal awarded vintage!

Prep time: 10 minutes. Cooking time: 10 minutes.


  • 1 Cup Cabernet Sauvignon
  • 1 Medium garlic clove
  • 1 Tbsp. GC Napa Valley Cabernet Sauvignon Finishing Sea Salt
  • 1 Stick unsalted butter at room temperature
  • 3 Tbsp. fresh parsley leaves
  • 1 Tsp. + pinch GC Napa Valley Lavender Infused Tellicherry Pepper
  • 4 Rib-eye steaks 1 1/2 inch thick 6-8 oz. each
  • 2 Tbsp. GC Napa Valley Meat Rub


  1. Pour Cabernet Sauvignon into sauce pot, turn on high heat and reduce to 2 tablespoons to concentrate flavors. Set aside to cool.
  2. To wash parsley- submerge into a bowl of cold water, swish it around (dirt will fall to the bottom) and shake off the water. Pat dry with paper towels. Remove leaves from stems.
  3. In a food processor, add the softened butter, parsley, reduced Cabernet Sauvignon, garlic, Cabernet Finishing Sea Salt and Lavender Infused Tellicherry Pepper. On medium high speed, combine ingredients until well mixed.
  4. Place in refrigerator until solid.
  5. Brush a clean grill rack with cooking oil and heat to medium/high heat
  6. Rub each steak with 1/2 Tablespoon Meat Rub and a pinch of Lavender Infused Tellicherry Pepper.
  7. Place steaks on hot grill and cook to desired doneness, approximately 6 minutes per side for medium-rare.


When steak is done to the desired doneness, remove from grill and top hot steak with a dollop of Cabernet Sauvignon Compound Butter.

Suggested serving platter: Arrange the steak and side dishes on a barrel stave platter for a dramatic presentation. Enjoy!

Note: You can freeze the compound butter for future use: On a sheet of plastic wrap, spoon the butter on top, fold plastic over butter and roll up into a log. Twist both ends to close the log and keep in freezer. Slice off pieces as needed.


  • 1 Cup Cabernet Sauvignon
  • 1 Medium garlic clove
  • 1 Stick unsalted butter
  • 1 Bunch fresh parsley (not needed if shopping for entire menu- use from other dishes
  • 4 Rib-eye steaks
  • 1 ½ inch thick 6-8 oz. each