I can not believe summer is almost over. I felt the first nip of fall during my market stroll over the weekend even though the bounty of summer was more than plentiful. There was that slight crispness in the air, the one that grabs you and begs for bowls of comfort food. Well, I refuse to give in as I am enjoying summer food too much. One thing that caught my this past weekend was these gorgeous cowboy rib-eye steaks. The thought of pairing them with the Francis Ford Coppola Diamond Collection Zinfindel seemed like the perfect end to summer, especially when served with this recipe for Italian Style Grilled Rib Eye Steak.
I had another plan for this jammy wine that included a big juicy burger, but once I saw these rib eyes I know what had to be done, and the plan was changed. When I talk wine with others, they often feel that reds should only be enjoyed during the cooler months of fall going full force into winter. I disagree 110%, and I will stand by that bold statement. Zinfandel, in my opinion, is a perfect summer wine as it pairs well with all foods especially when grilled. From rich cowboy cut rib-eye steaks to smoky trout. The spiciness of a Zinfandel, particularly this bottle of Francis Ford Coppola Diamond Collection Zinfandel goes very well with the flavors of Italy which I used in the marinade. The Francis Ford Coppola Diamond Collection Zinfandel is made from old vines that happen to be my favorite zins. They source the grapes from Amador Country which produces some lovely old vine zinfandels as the soil is hot during the days and cools down in the evenings. This bottle of wine had hints of ripe, dark berries, warm toasted spice, and softness that reminded us of vanilla ice cream. Sounds like summer in a bottle, doesn’t it?
I kept this recipe simple as I want you to enjoy the last days of summer by enjoying good food and wine, instead of slaving over a hot stove or grill. This marinade is basic, using fresh rosemary from the garden, garlic, and a rich syrupy balsamic from Modena, which is a beautiful companion to this jammy wine. My intent was for the marinade to enhance the flavors of the grass-fed beef that in turn would complement my favorite summer zinfandel.
Tips for grilling the perfect steak:
- Use a temperature gauge on the grill
- Use a meat thermometer
- Start with a hot grill (425) and get a good sear on both sides of the steak. Then cover the grill and let the meat cook until the internal temperature reaches 140 (for medium-rare).
- Remove the steak from the grill, place on a baking sheet, and cover with foil. Let sit for 5 – 10 minutes. The meat will continue cooking bringing the temperature to about 150.
We served the following recipes to complete this summer soiree:
- Appetizer – Zucchini Blossoms
- Sides – Duck Fat Smashed Potatoes
- Salad – Nectarine Heirloom Tomato Salad
- Dessert – Angel Food Cake with strawberries
Recipe: Italian Style Grilled Rib Eye Steak
1/8 cup packed rosemary leaves, finely minced
1 garlic clove, finely minced
1/4 cup olive oil
1 tablespoon good quality balsamic vinegar
fresh cracked black pepper
2 1/2 pound rib-eye steak cowboy cut
2 lemons cut in half
Combine the first four ingredients in a small bowl and mix well.
Lightly season the rib eye steak, and place it into a large ziplock bag.
Pour the marinade over the meat, and move it all over to really cover the steak.
Place in the refrigerator for at least 4 hours; preferably overnight.
Remove the steak from the refrigerator 1 hour before grilling.
Prepare your grill according to directions, and bring to 400 degrees.
Sear the meat well on both sides.
Squeeze the lemons over the top, then place the fruit on the grill.
Continue cooking the meat until the internal temperature at the thickest point reaches 140.
Only cook the lemons until caramelized; about 3 – 5 minutes.
Remove from the grill, place on a baking sheet, and cover with foil. Let rest for 10 minutes.
Thinly slice and place onto a serving plater along with the lemons.
**disclaimer: This post is brought to you in collaboration with Francis Ford Coppola Winery, for which we are being compensated for the work done with them. All content, photos, and opinions are of our own and were not influenced by other parties. Thank you for supporting sponsors that allow us to create new and exciting content like this for Chez Us.