Rib-Eye & St Émilion

How to prepare the Rib-Eye:
Set at room temperature while you prepare your grill. Salt each side liberally with salt and pepper. Grill the rib-eye for about 4 minutes on each side (this will cook them to about a medium-rare doneness). After removing from the grill, allow the rib-eye to rest for about 10 minutes.
While the steak is resting take 1 tablespoon of softened butter and mix in 1/2 teaspoon of minced shallots (or chives) and 1/2 tablespoon of crumbled blue cheese. Top the rib-eye with the butter.

About the wine:
St. Émilion is a wine region on the Right Bank of Bordeaux, France. Here, they are known for crafting wines that are made primarily from Merlot, with a smaller amount of Cabernet Franc, Cabernet Sauvignon, Malbec, and/or Petit Verdot. The wines are typically complex and relatively tannic; with notes cassis, cherry, and herbs. The St Émilion that I personally enjoyed with this rib-eye preparation was Chateau Quinault’s “L´Enclos” St. Émilion Grand Cru 2000 made up of 70% Merlot, 20% Cabernet Franc, 5% Cabernet Sauvignon, and 5% Malbec.

Why it works:
Tannic wines are well suited for fattier foods because the fat will soften and smooth out the tannin. Rib-eye is a rich, marbleized steak with a fairly high intensity, that does best with heavier, more intense wines like Cabernet, Merlot, or Malbec. Plus, with the addition of even more fat and richness, with the blue cheese butter, the St. Émilion really comes alive.