Herb-Crusted Ribeye with Garlic-Shallot Butter

Recipe Date: May 14, 2026
Serving Size: 2
Prep Time: 15 Minutes
Cook Time: 10 Minutes
Difficulty: Easy
Measurements: Imperial (US)

Cabernet Franc is a wine that demands a seat at the dinner table, and nothing honors its wonderful complexity quite like a perfectly charred steak.

Ingredients

  • 2 Bone-in Ribeye Steaks (approx. 1.5 inches thick)
  • Kosher salt and cracked black pepper
  • 1 tbsp fresh rosemary (minced)
  • 1 tbsp fresh thyme
  • 1 tsp dried oregano
  • 4 tbsp unsalted butter (softened)
  • 1 minced shallot
  • 2 cloves minced garlic
  • Squeeze of fresh lemon

Directions

  1. Tempering: Take your steaks out of the fridge 30 minutes before grilling. Pat them bone-dry with paper towels. Rub generously with salt, pepper, and the herb blend.

  2. The Sear: Preheat your grill to high (about 450-500°). Place the steaks on the hottest part of the grate. Sear for 4–5 minutes per side for medium-rare(pull at 125° resting for 5 to 10 minutes will bring the temp up to 130°), looking for a deep, caramelized crust.

  3. The Butter: While the steak grills, mash the butter, shallots, garlic, and lemon together in a small bowl.

  4. The Rest: This is the most important step! Remove the steaks and immediately dollop a large spoonful of the garlic-shallot butter on top. Let them rest for at least 8 minutes.

  5. Slice the steak against the grain and pour a glass of the DAMA 2024 Cabernet Franc.

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