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The garlicky herb butter is similar to the butter served with escargots in SW France. As an option, when preparing the butter, try a shallot instead of garlic, and thyme instead of parsley.
Servings: Makes 6 servings. ingredients For the Parsley-Garlic Butter, mix together in small bowl, then cover and chill: 1 stick butter, softened 1 TBSP finely chopped fresh parsley 1 TBSP chopped fresh chives 1 garlic clove, pressed 2 TSP Cognac Salt and pepper
Prepare grill on medium-high heat. Rub with generous amounts of salt and pepper: 3 rib-eye steaks (about 1 pound each) Grill steaks to desired doneness, about 6 minutes per side for medium-rare. Cut each steak in half, top with spoonful of chilled butter, and serve.
What goes better with a grilled steak than a hearty red wine like the 2007 House Red called Steak House. It's not just smooth with a 'th', it's smoove with a 'v'... You'll feel like a champ when you pair these two together. And when your friends ask how much the wine was, you don't have to say it was only $10, because it tastes like it should be $20. It's big, it's fleshy, it's a good example of why Washington State wines are so popular. The House Red is one of Rick's Picks this week.
For a truly regal experience, step up to the 2005 Calaveras County *%#&@! Red Rhone Blend from Twisted Oak. The first time I tried this wine, I said "*%#&@! this *%#&@! is some damn good *%#&@!" And then I was escorted off the premises, but I kid you not, that *%#&@! is so *%#&@!ing good you'll say the same thing. @eljefetwisted must have sold his soul to the devil, because his wines are consistently well balanced, and the alcohol level is exactly where it should be... Right around 14%. The *%#&@! is a yummy blend of 51% Mourvedre, 16% Grenache and 33% Syrah. Cheers!