Slow-Basted BBQ Ribeye Pairing: 2017 Columbia Valley Cabernet Sauvignon

Slow-Basted BBQ Ribeye Pairing: 2017 Columbia Valley Cabernet Sauvignon

Prep Time: 5 MINS
Cook Time: 15 MINS
Total Time: 30 MINS
Servings: 4

½ cup Cabernet Sauvignon wine
4-12 oz. boneless ribeye steaks
½ cup smoky style BBQ sauce
2 tsp. unsweetened cocoa powder
2 tsp. coarse ground black pepper
2 tsp. sea salt


  1. Prepare the Cabernet Sauvignon BBQ sauce: Place the Cabernet Sauvignon wine and bbq sauce in a mixing bowl and whisk to evenly combine. Reserve half of the sauce for basting steaks while grilling, and the other half for serving.
  2. Season the ribeyes: Place cocoa powder, black pepper and salt in a mixing bowl and whisk to evenly combine, then rub liberally onto both sides of the ribeyes.
  3. Grill and baste the ribeyes for approximately 15 minutes total over medium high heat, flipping and basting with the Cabernet Sauvignon BBQ sauce approximately every 3 minutes. Remove the steaks from the grill and let rest for approximately three minutes.
  4. Plate and serve each steak with the reserved half of the Cabernet Sauvignon BBQ sauce.

Use your favorite BBQ sauce, combined with any Cabernet Sauvignon wine. BBQ sauce brands vary in flavor, and so will the final sauce. Smoky, slightly sweet BBQ sauces work best for this application.
Add espresso powder to the cocoa rub, if desired. Or use in place of cocoa powder.
You may also omit the cocoa powder and simply season the ribeye steaks with cracked pepper and sea salt.
Basting the ribeye steaks while grilling produces deep, craveable flavor.
Allowing the steaks to rest creates a juicy steak, as it relaxes and draws the juices back to the center of the cut. Slicing the steak without resting allows the juices to run out and produces a dry steak.


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