This cut of meat has great flavor because of the marbling. The marinade is simple and complements the steak perfectly.Â The reason for using Spicewood Food Company Balsamic Vinegar Aged 18 YearsÂ is that it is like a balsamic reduction which is sweet and smooth. Â Spicewood Food Company Rosemary Olive OilÂ will impartÂ great flavor without being overly robust as fresh rosemary would.Â This particular steak usually comes in larger sizes than most fillets and can easily feed two people. Try serving it for date night or get smaller steaks for a dinner party.
1 – 8-10 oz. dry aged ribeye steak
1 teaspoon of Spicewood Food Company Balsamic Vinegar Aged 18 Years
1 teaspoon of Spicewood Food Company Rosemary Olive Oil
1 teaspoon of Herbs de Provence
Sprinkle of kosher salt
Garnish with sliced kumquats (optional)
In a quart size Ziplock bag combine balsamic vinegar, rosemary olive oil, Herbs de Provence and kosher salt. Place ribeye inside the bag, close the bag and massage the meat to coat wit mixture. Refrigerate for at least aÂ half hour or longer. Remove and let sit for 5 minutes before grilling. Preheat grill to medium high heat, cook ribeye for 5 minutes on each side for medium rare or to your desired doneness.Â If looking to achieve grill marks, at 2 Â½ minutes turn fillet from the twelve oâ€™ clock position to the nine oâ€™ clock position, and continue cooking. This can be done on both sides or just one side.
Suggested Side Dish
Try Mas de Gourgonnier Les Baux de Provence, MasiÂ® CampofiorinÂ® Rosso Del Veronese (Italy), Podere del Guiggiolo Corte alla Flora (Italy) or Joel Gott Cabernet Sauvignon (California).