Recipe Match for California Cabernet

American Rib Eye

Recipe courtesy of chef Troy Guard of Wine Spectator Best of Award of Excellence winner Guard and Grace in Denver

For the maître d’ butter:

  • 1 cup unsalted butter, softened
  • 1 tablespoon fresh lemon juice
  • 1/2 bunch fresh Italian parsley, finely chopped
  • 1 tablespoon Dijon mustard
  • 1 teaspoon cayenne pepper
  • 1/4 teaspoon crushed red pepper
  • Salt and freshly ground black pepper to taste

For the dry rub:

  • 2 tablespoons kosher salt
  • 2 tablespoons paprika
  • 1 1/2 teaspoons granulated garlic
  • 1 1/2 teaspoons onion powder
  • 1 teaspoon dark chile powder
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon ground white pepper
  • 1 1/2 teaspoons dried oregano
  • 1 1/2 teaspoons brown sugar
  • 1 teaspoon cayenne pepper

For the rib eye and carrots:

  • 2 bone-in rib eye steaks, about 1 1/4 to 1 1/2 inches thick
  • 1 dozen baby carrots
  • Canola oil
  • Finely chopped parsley

To make the maître d’ butter:

1. Mix all ingredients with a whisk or in a mixer. Roll into a log and refrigerate until hardened.

To make the dry rub:

1. Combine all dry rub ingredients, mixing evenly.

To make the rib eye and carrots:

1. Pour some of the dry rub onto a large plate. Drizzle about 1 teaspoon canola oil on each steak and rub it all around to coat. Press each steak down into the rub. Turn the steak over and repeat, making sure that the 2 sides of the steak are completely seasoned by the rub.

2. Grill over a medium flame, about 6 minutes per side for medium-rare. Let rest.

3. Meanwhile, in a bowl, toss the baby carrots in canola oil to coat and sprinkle with the remaining rub. Reserve any leftover dry rub that has not come into contact with the steak in an airtight container for future use.

4. Grill the carrots over low heat, turning frequently, until soft.

5. If desired, slice rib eyes or serve whole. Top with 1 round of maître d’ butter per steak, plus parsley and carrots. Serves 2 as an entrée.

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