Russian River Ribeyes
Pairs Well With
6 well-marbled, boneless ribeye steaks, cut 3/4-inch to 1-inch thick, 8-10 ounces each
Marinade (see recipe below)
Gremolata (see recipe below)
Horseradish Sauce (see recipe below)
Olive oil spray for grill
Remove steaks from bag and discard any remaining marinade. Prepare hot grill and cook steaks until done to your taste. Season with salt and pepper and let rest.
Serve steaks topped with equal portions of horseradish sauce and gremolata.
¼ cup extra virgin olive oil
3 tablespoons Worcestershire sauce
4 tablespoons dried oregano
3 tablespoons dijon mustard
2 tablespoons plus ½ teaspoon kosher salt
3 tablespoons fresh ground pepper
3 tablespoons horseradish
In a mixing bowl combine marinade ingredients. Whisk together and pour marinade into a resealable plastic bag and add steaks, making sure meat is evenly coated. Refrigerate for three to four hours.
3 tablespoons extra virgin olive oil
1 roasted red bell pepper, skin removed and finely chopped
1 leek, white and light green parts only, finely chopped
2 cloves fresh garlic, finely chopped
¾ cup fresh breadcrumbs or panko
¼ cup fresh parsley
Sauté leeks and garlic in olive oil until tender. Add red pepper and breadcrumbs and toss well, continue cooking over medium heat until toasted and fragrant. Remove from heat and add fresh parsley. Set aside until plating.
4 ounces sour cream
2 tablespoons horseradish
1 tablespoon vodka (optional)
Salt and pepper to taste
Combine all ingredients and set aside or refrigerate until serving.
Kara Adanalian, a Sonoma County graphic artist and talented cook, came up with this recipe for Russian River Ribeyes as a pairing for the 2017 Bucher Pinot. The gremolata topping, containing garlic, leeks and red bell pepper, sets off the richness of the steaks and earthiness of the wine.