Try with Vine Cliff's 2004 Private Stock 16 Rows Oakville Cabernet Sauvignon

Ingredients
• 3 1 1/2-inch-thick rib-eye steaks (about 1 pound each)

• For the Parsley-Garlic Butter, mix together in small bowl, then cover and chill:
• 1/2 cup (1 stick) butter, softened
• 1 tablespoon finely chopped fresh parsley (can use basil instead)
• 1 tablespoon chopped fresh chives
• 3 garlic cloves, pressed
• 2 teaspoons Cognac
• Salt and pepper

Prepare barbecue (medium-high heat). Rub with generous amounts of salt and pepper to taste. Grill steaks to desired doneness, about 6 minutes per side for medium-rare. Cut each steak in half, top with spoonful of chilled butter, and serve.

We recommend serving with some grilled fresh asparagus after marinating in olive oil and our Bean & Rice Salad.