Florentine Ribeye Steaks

Paired with Beringer Founders' Estate Pinot Noir

By By Lynne L. | Honorary Grill Master 2013 Great Steak Challenge Grand Prize East Winner

Serves 6 - Print Recipe


–  Compound butter
–  1 stick (8 tbsp) unsalted butter, softened
–  1/2 tsp sea salt
–  1/8 tsp fresh ground black pepper
–  1/2 tsp granulated garlic
–  1 tsp dried oregano
–  1 tbsp fresh basil, finely chopped
–  1 tbsp fresh Italian parsley, finely chopped
–  4 tbsp tomato paste
–  1 tbsp small capers, rinsed and drained
–  2 well-marbled 1-1/4”- to 1-1/2”-thick bone-in ribeye steaks —about 1-1/2 lbs each
–  1 tbsp sea salt
–  1 tsp freshly ground black pepper
–  1 tbsp granulated onion canola oil for grill grates
–  1/4 cup freshly grated Parmesan cheese
–  Sprigs of fresh basil for garnish


Place all of the compound butter ingredients in a small bowl and whisk together with a fork until completely blended. Refrigerate.


Generously sprinkle sea salt, pepper and granulated onion onto steaks. Preheat grill to 600 degrees. Brush grill grates with oil.


Place steaks on the grill over direct heat for 2 minutes with grill closed, then turn a quarter turn and cook another 2 minutes. Turn steaks over, cover and cook another 4-5 minutes until rare.


Remove the steaks to a large serving platter and top each steak with 2 heaping tablespoons of the compound butter, then top each with the Parmesan cheese and let rest for 5 minutes.


Cut away the bone from each steak and cut into portions for 6 servings. Garnish each steak with a fresh sprig of basil.

Beringer Founders' Estate Pinot Noir

A blend of Pinot Noir and Syrah, Beringer Founders’ Estate Pinot Noir displays a bright ruby color and features ripe currant flavors rounded out by aromas of cedar and spice. This wine has immediate fruit-forward flavors that balance well with the toasty smokiness of the oak.