Jul 14 2026
Restaurants›Viñas Wine & Tapas›Grilled Ribeye Recipe

Grilled Ribeye Recipe

Inspired by Viñas Wine & Tapas
Time1h
Serves2

Sautéed corn, papas bravas, aged vinegar emulsion

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Ingredients

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For the Grilled Ribeye

For the Sautéed Corn

For the Papas Bravas

For the Aged Vinegar Emulsion

Method

For the Grilled Ribeye

  1. 1

    Prepare the Steak

    Take the ribeye steaks out of the refrigerator and let them come to room temperature for about 30 minutes. This ensures even cooking.

  2. 2

    Season the Steak

    Rub each steak with olive oil, then sprinkle with salt, black pepper, garlic powder, and fresh rosemary. Make sure to coat both sides evenly.

  3. 3

    Grill the Steak

    Preheat the grill to high heat. Once hot, place the steaks on the grill and cook for about 4-5 minutes on one side. Flip and cook for another 4-5 minutes for medium-rare, or until desired doneness.

  4. 4

    Rest the Steak

    Remove the steaks from the grill and let them rest for 5 minutes before slicing.

For the Sautéed Corn

  1. 5

    Sauté the Shallots

    In a large skillet, melt the butter over medium heat. Add the chopped shallots and sauté for about 2-3 minutes until they become translucent.

  2. 6

    Add Corn

    Stir in the fresh corn kernels, salt, and black pepper. Cook, stirring occasionally, for about 5-7 minutes until the corn is tender.

  3. 7

    Finish with Parsley

    Remove from heat and stir in the chopped parsley. Set aside.

For the Papas Bravas

  1. 8

    Prepare the Potatoes

    Boil the diced potatoes in salted water for about 10 minutes until just tender. Drain and let cool.

  2. 9

    Fry the Potatoes

    In a large skillet, heat olive oil over medium-high heat. Add the boiled potatoes and cook until golden brown and crispy, about 5-7 minutes.

  3. 10

    Season the Potatoes

    Stir in paprika, garlic powder, and salt. Cook for an additional minute. Remove from heat and sprinkle with chopped parsley.

For the Aged Vinegar Emulsion

  1. 11

    Mix the Ingredients

    In a small bowl, whisk together aged vinegar, olive oil, honey, salt, and black pepper until well combined and emulsified.

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