Cabernet Sauvignon Bayede, South Africa, '21 Recipe
Recipe information
Make Cabernet Sauvignon Bayede, South Africa, '21 in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Wine Selection
Pairing Ingredients
Wine Preparation
1. Chill the Wine
Place the Cabernet Sauvignon Bayede in the refrigerator for at least 30 minutes before serving to ensure it is at an optimal drinking temperature of 60-65°F (15-18°C).
Steak Preparation
2. Prepare the Steak
Take the ribeye steaks out of the refrigerator and let them sit at room temperature for about 30 minutes before cooking. This helps them cook evenly.
3. Season the Steak
Rub the steaks with olive oil, then season generously with salt and black pepper on both sides. Add fresh rosemary and crushed garlic cloves on top of the steaks for added flavor.
Cooking the Steak
4. Grill the Steak
Preheat the grill to high heat. Place the steaks on the grill and cook for about 4-5 minutes on each side for medium-rare, depending on the thickness of the steak.
5. Baste with Butter
In the last minute of cooking, add butter to the grill and baste the steaks with it while cooking for an extra rich flavor.
6. Rest the Steak
Once cooked, remove the steaks from the grill and let them rest for 5 minutes before slicing. This allows the juices to redistribute.
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