For this intensely flavorful rib eye steak from chef Bernie Kantak, restaurateur Peter Kasperski skips the obvious choice—Cabernet—in favor of an Argentinean Malbec. More Grilling Recipes
Light a grill or preheat a grill pan. In a small bowl, combine the butter, garlic, lime zest, lime juice and a pinch of salt. In another bowl, combine the paprika, cumin and chipotle powder with 1 1/2 teaspoons of kosher salt. Rub the mixture all over the steaks.
Oil the grate and grill the steaks over moderately high heat, turning once, until slightly charred and medium-rare, about 12 minutes. Transfer the steaks to plates and top with the lime butter. Let the steaks stand for 3 to 4 minutes before serving.
Malbec has a floral aroma that is marvelous with the spice rub and the puckery lime butter that melts into the juicy beef. Kasperski also points to the huge strides in quality that Argentinean wineries have made in recent years.
I put a nice garlic herb or Cajun compound butter on top of the steak while they are resting. The meat absorbs the melting butter really well along with its own juices. It taste super delicious!