Bargetto Winery

Recipes & Pairings

Grilled Ribeye with Roasted Shallots and Blue Cheese Compound Butter

by Greg Flores

Juicy ribeye steaks are grilled to medium rare and topped with sweet, caramelized shallots and a rich blue cheese compound butter. The creamy, tangy butter melts over the hot steak, creating an indulgent contrast to the savory beef and roasted shallots. Serve with roasted potatoes and green beans for a classic steakhouse-style meal. Pair with a glass of BARGETTO SCM Merlot for a cozy evening meal.

Fact Sheet
Prep Time
10 minutes
Cook Time
25 minutes
Total Time
2 hours 35 minutes including 2 hours of chilling time
Servings
4
Difficulty
Intermediate
Pair Withs
Regan Vineyards Reserve Merlot

This Reserve Merlot has a beautiful deep garnet color and opens with intense and complex aromatics. Notes of blackcurrant, plum, and black cherry fill your nose and entice your palate.

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Regan Vineyards Merlot

Aromas of dark fruits, plum, blackberry, cherry, and rhubarb please the senses. Secondary notes of clove spice and cocoa powder add to the complexity. On the palate the wine starts with ripe and rich flavors that are then cut and complemented by a bright acidity.

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Ingredients

  • 4-10 oz. boneless ribeyes
  • 8 whole shallots
  • 1/8 cup olive oil
  • 1/4 cup butter, unsalted
  • 1/8 cup blue cheese

Directions

1. Place butter and blue cheese in mixing bowl. Bring to a room temperature.
2. Whisk until thorougly mixed.
3. Place butter on a sheet of plastic wrap and roll into log shape about 1 inch in diameter.
4. Refrigerate for at least 2 hours.
5. Place shallots and oil in a small oven proof pan or bowl.
6. Cover tightly with aluminum foil and bake at 400° for 15 minutes or until carmelized.
7. Remove from oven, strain oil, and place on plate so that shallots are not touching.
8. Grill ribeyes for 5 minutes per side or until medium rare.
9. Top with shallots and 2 slices of compound butter.

Recommended with roasted potatoes and green beans.

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