Pair with North Coast Cabernet, Allomi Cabernet Sauvignon
and Small Block Series Mount Veeder Malbec

Yield: 4 portions

Ingredients – Ribeye Steak

1.5 lbs. Prime Ribeye Steaks, 1 ½ “ thick steaks (thicker is better)
to taste Salt and pepper

Ingredients – Sautéed Mushrooms

2 oz Olive oil
1/4 cup Shallots, brunoise
1 Tbsp. Garlic, minced
3/4 lb. Assorted mushrooms (crimini, oyster, portabellos with gills removed)
1 Tbsp. Thyme, minced
to taste Salt and pepper


  1. Preheat a medium grill.
  2. Generously season the steak with salt and pepper. Let sit for 30 minutes or longer.
  3. For the Mushrooms: Heat a sauté pan over medium high heat.
  4. Add the olive oil and mushrooms, sauté for 5-10 minutes or until the liquid has evaporated and the mushrooms have caramelized.
  5. Clear a space in the center of the pan. Add the shallots and sauté for 1 – 2 minutes. Add the garlic and thyme, and cook until aromatic.
  6. For the Steak: Place the seasoned meat on a hot grill, cook, turning periodically to evenly cook on all sides until 130 ° F. on an instant-read thermometer. (approx. medium rare).
  7. Transfer to a platter, tent with foil to keep hot and let rest for 10 minutes until ready to serve.
  8. To Serve: slice the steak against the grain. Divide the steak amongst the plates. Top with the sautéed mushrooms, spoon any leftover meat or mushroom juices on top.