Sur de Los Andes Malbec Reserva, Mendoza 2021

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

JAMÓN SERRANO

Take the Bone-In Ribeye steak and pat it dry with paper towels to remove excess moisture. This will help achieve a better sear. Generously season both sides of the steak with kosher salt, black pepper, garlic powder, and rosemary. Let the steak sit at room temperature for about 30-60 minutes before cooking.

Season the Steak

Heat your grill or a heavy skillet (cast iron preferred) over high heat until it’s very hot. If using a skillet, add olive oil before the steak to prevent sticking.

Preheat the Grill or Pan

Once the grill or pan is hot, place the seasoned steak on it. Sear for about 4-5 minutes on one side without moving it. This will help create a nice crust.

Sear the Steak

Flip the steak using tongs and sear the other side for another 4-5 minutes for medium-rare doneness. Adjust the time based on your preferred doneness (3-4 minutes for rare, 6-7 minutes for medium, 8-9 minutes for well done).

Flip and Continue Cooking

Remove the steak from the heat and let it rest on a cutting board for at least 10-15 minutes. This allows the juices to redistribute throughout the meat, ensuring a juicy steak.

Rest the Steak

Slice the steak against the grain into thick slices. Optionally, top with compound butter and garnish with fresh herbs before serving.

Slice and Serve

Bone-In Ribeye Steak

Kosher Salt

Black Pepper

Garlic Powder

Rosemary (fresh or dried)

Olive Oil

Compound Butter

Fresh Herbs (for garnish)