The Spectacle: Issue #34
Summer 2024
Introduction
by Andrew Browne
As the Pacific Northwest welcomes warmer weather, I find myself eagerly anticipating the start of barbecue season. When the scent of charcoal fills the air, I know it's time to gather with friends and family, sharing laughter, stories, and, of course, great food and wine.
Thank you for being a part of our family – we hope you’ll join us in savoring the season!
Taste » Grilled Ribeye
There’s nothing like a juicy, tender grilled ribeye fresh off the grill on a sunny afternoon. Cabernet sauvignon tends to pair exceptionally well with ribeye – the bold tannins are softened by the fatty meat, releasing deeper and richer flavors from both ingredients.
While it can be hard to beat the classic seasoning combination of salt and pepper, I like to use Tom Douglas’ signature steak rub. After a quick marinade, I give the ribeye a brief sear for a well-crusted, well-seared steak in less than an hour. Serve with our 2021 Estate Cabernet Sauvignon or 2021 Spymaster Series Cabernet Sauvignon for optimum flavor.
Directions
1. Heat your grill to 450-500 degrees.
2. Gently massage a dry rub seasoning over both sides of the ribeye and let dry marinate for a minimum of twenty minutes. I like to use Tom Douglas’ Rub with Love, a small batch seasoning blend out of Seattle that adds a family-friendly spice to the meal.
3. Add the seasoned steaks to the hot grill. Grill for 3-4 minutes to an internal temperature of 130 degrees for a medium rare cook, or longer if desired.
4. Top with compound garlic herb butter shortly before taking the meat off to rest to increase flavor and richness (optional).
5. After 5-10 minutes of resting, slice and serve with a glass of Cabernet Sauvignon.
Ingredients
• 4 pounds ribeye steak
• 4 tbsp Rub with Love Steak Rub by Tom Douglas
• 4 tbsp compound garlic herb butter (optional)