Pan fried Ribeye




Mettler Cabernet is the perfect pair for a ribeye steak. This awarding winning Cabernet Sauvignon is always a crowd pleaser!  Medium to dark in color the nose on this is a big spoonful of blueberry pop tart filling mixed with equal parts saddle leather, earth, and tobacco. on the palate it’s fruit, fruit, fruit forward up front. Solid but not overbearing tannins hit in the mids to pull back the fruit, ending with a long blackberry, blueberry, and a hint of leather finish.

Olive oil
2 Tablespoons dried Thyme or 3 twigs of fresh Thyme
3 Tablespoons butter
2 Cloves of Garlic
Salt & Pepper

(I always pull my steak out of the frig. for 30 minutes before I cook it.)Pour olive oil in pan and heat. Coat steak with ground salt & pepper. Pan should be very hot! Sear steak on both sides turning every minute. Add butter until melted. Then add garlic and thyme. Often spoon juices over the Ribeye while cooking. You should hear the steak sizzle. Cook to your desired temperature. Let the Ribeye’s sit for 10 minutes then enjoy with your Mettler Cabernet!



The tannins in the wine help cut thru the fat and juices of the steak to make a great combination.


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