Fire Grilled Ribeye with Sauterne Rosemary Butter


  1. In a saucepan add wine, garlic, and wine. Simmer until reduced by half then cool and reserve.
  2. In a chilled stainless-steel bowl add reduced wine mixture, 1/8 tsp of salt and pepper, and butter. Gently fold together.
  3. Place butter mixture on parchment paper and roll into a cylinder. Transfer to plastic wrap and roll up then refrigerate until service.
  4. Remove ribeye’s from cooler and allow to rest for 3-4 minutes at room temperature. (This will produce a juicy steak.)
  5. Rub olive oil on the steaks followed by a sprinkle of ground black pepper on each side.
  6. Cook on grill to desired internal degree of doneness. Remove form grill and rest for 1-2 minutes before serving to retain juices. Season with sea salt. Top with compound butter and enjoy.


  • 4 ea Braveheart® Black Angus Beef Steak(s), Ribeye, 14 oz
  • 1 tsp salt, sea
  • 1 tsp Magellan® Black Pepper, ground
  • 2 tbsp Roma® extra virgin olive oil
  • 1/2 lb Nature's Best Dairy® Butter, Unsalted, room temperature, sliced
  • 1 1/2 tbsp Peak Fresh Produce® Rosemary, Fresh, minced
  • 1/8 tsp salt, sea
  • 1/8 tsp Roma® Black Pepper, Ground
  • 1 tbsp Roma Garlic, minced
  • 1 tsp West Creek® Hot Sauce
  • 1/2 cup sauterne wine