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Margerum Wine Company

Rib Eye Steak

Rib Eye Steak
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Imperial (US)
Rib-Eye Steak Finishing off a grilled ribeye steak with a high quality Extra Virgin Olive Oil is a classic presentation.
  • Choice Rib Eye Steaks
  • Smoked Paprika
  • Salt
  • Pepper

Heat grill.  

Rub steak with EVOO and coat with smoked paprika, salt and pepper. Transfer seasoned steaks to the hot grill, and cook to desired temperature – we recommend medium rare.  Remove steaks and let rest for 5 to 10 minutes before serving. Slice on the bias.  Drizzle Margerum Extra Virgin Olive Oil over cut slices and serve.

Drink with:  Recent vintages of our heartiest and most tannic wines such as Black Oak Syrah or Barden Syrah

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