Rib-Eye Steaks with Pt. Reyes Compound Butter & Balsamic Onions

“Because of the heft and weight the CYRUS has, it really screams out for something rich and meaty. Something like Rib-Eye! CYRUS also has a lot of herbal, earthy and leather notes which compliments strong flavors like blue cheese and balsamic. “
– Harry Wetzel IV, AVV Head of Operations, Family Partner

– Serves 2-4 –


2 boneless Rib-Eye Steaks (1 inch thick, room temperature)
1 stick + 1 Tbsp. butter, room temperature
1 shallot, finely chopped
1 clove of garlic, minced
3 oz. Pt. Reyes blue cheese
1 Tbsp. parsley, chopped
1 Tbsp. rosemary, chopped
2 large red onions, cut in half and sliced
2 Tbsp. olive oil
1 tsp. thyme
¼ tsp. red pepper flakes
1 tsp. brown sugar
2 Tbsp. Balsamic Vinegar
salt and pepper to taste
1 Tbsp. chives, chopped

Compound Butter: Melt 1 Tbsp. butter in a small sauté pan and add the chopped shallot and garlic. Cook until trans-lucent (3 minutes), set aside. Combine the blue cheese and stick of butter in a small bowl, add the chopped parsley and shallot/garlic/butter mixture. Mix well, then transfer to a sheet of plastic wrap and wrap the butter mixture in the plastic wrap, creating a log shape. Refrigerate for at least an hour.

Onions: Heat 1 Tbsp. of olive oil in a medium sauté pan over low heat. Add the onions, sugar, rosemary, thyme, red pepper flakes and about 1 Tbsp. of water, season with salt and pepper. Cover and cook on low for about 45 minutes, stirring occasionally so they don’t burn. After about 45 minutes remove the lid and increase the heat to medium. Cook, stirring often until nearly all of the liquid is gone and the onions start to stick to the pan. Add the vinegar and cook until the balsamic is thickened and almost gone, approximately 3-5 minutes, set aside.

Steaks: Pat steaks dry with a paper towel on all sides. Heat 1 Tbsp. olive oil in a large sauté pan over high heat. Season the steaks liberally with salt and pepper. When the oil begins to shimmer, add the steaks to the pan. Cook on high for about 4 minutes (do not move the meat, allow it to brown on one side before flipping them), flip the steaks, reduce the heat to medium and cook an additional 5 minutes. Remove steaks from the pan to a cutting board and let them sit for about 5–10 minutes. Reheat the onions. Slice the steaks across the grain and move them to a platter (for family style, or plates for individual servings). Top with the onions and several pats of the compound butter, garnish with the chopped chives. Enjoy!

Enjoy with a glass of 2014 CYRUS.