An obvious pairing for Cabernet Sauvignon is  a great piece of grilled steak. The cut of meat you choose is important. I prefer flavorful cuts of meat such as ny strip steak, skirt steak, and flat iron. Here is a recipe to try with your next class of Cabernet Sauvignon

Grilled Shallot Herb Marinated N.Y. Strip Steak with Compound Butter

Serves 4

Steak Marinade:

2 shallots, quartered

2 tablespoons Dijon mustard

1 tablespoons olive oil

1 teaspoon fresh thyme leaves

1 teaspoon fresh rosemary leaves

1 teaspoon fresh parsley leaves

1 teaspoon fresh sage leaves

2 teaspoons black pepper

4 ribeye steaks

salt and black pepper

Compound Butter:

4 tablespoons unsalted butter, soften

2 teaspoons shallots minced

1 teaspoon thyme

1 teaspoon parsley

1 teaspoon coarse salt

1 teaspoon fresh ground black pepper

Steak marinade

Combine the shallots, mustard, herbs, olive oil, and black pepper in a food processor and puree. Place the steaks in a deep-sided dish, add the marinade covering the meat evenly. Store the steaks overnight in the refrigerator.

Compound Butter

In a food proceesor combine the butter, shallots, thyme, parsley, salt, black pepper. Pulse until all the ingredients are incorprated. Lay out a piece of plastic wrap. Place the compound butter in the middle plastic wrap and roll the butter up into a log shape. Chill te butter in the refrgigerator for 4 hours until service.

Steaks

Light the grill. Remove the ribeyes from the refrigerator and scrap off all the marinade. Clean the grill with a brush and rub the grates with oil. Proceed to grill the ribeyes. Grill the steaks for 5 to 7 minutes a side until done. When the ribeyes are done remove them from the grill onto a resting rack. Season the steaks with salt and pepper. Remove the compound butter from the refrigerator. Slice half dollar portions of the butter and remove the plastic wrap. Place the butter on the steak and serve.

Enjoy with a glass of  Cabernet Sauvignon