Paired with Diamond Mountain Cabernet Sauvignon
Fire up the grill and celebrate summer with a dish made for bold flavors and outdoor gatherings. Grilled ribeye steaks bring rich marbling and smoky char, while sweet corn and peak season cherry tomatoes add freshness and contrast.
Paired with Sterling Vineyards Diamond Mountain Cabernet Sauvignon, this dish delivers depth, balance, and a sense of occasion perfect for Fourth of July celebrations and beyond.
Summary
This summer grilling recipe features grilled ribeye steaks topped with a fresh corn, cherry tomato, and farro salsa. Paired with Sterling Vineyards Diamond Mountain Cabernet Sauvignon, it balances richness, acidity, and seasonal freshness.
Why This Pairing Works
Diamond Mountain Cabernet Sauvignon is known for intensity and structure, making it a natural partner for richly marbled ribeye steaks.
The pairing works because:
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Bold tannins complement grilled beef
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Dark fruit flavors balance sweet corn and tomatoes
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Depth and structure stand up to smoky char
Together, the wine and dish feel powerful yet balanced.
Ingredients
Steaks
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4 ribeye steaks, about 1 pound each
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Vegetable or neutral oil
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Salt and freshly ground pepper
Corn and Cherry Tomato Salsa
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Kernels from 3 ears of corn
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1½ pints cherry tomatoes, halved
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3 scallions, thinly sliced
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1 jalapeño, finely diced
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¼ cup finely diced red onion
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3 cups cooked farro
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Juice of 2 lemons
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Salt to taste
Directions
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Preheat the grill to high heat.
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Remove the steaks from the refrigerator and pat dry with paper towels. Brush lightly with oil, season generously with salt and pepper, and allow to come to room temperature while preparing the salsa.
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Prepare the salsa ingredients. Cut the kernels from the corn cobs. Halve the cherry tomatoes. Thinly slice the scallions. Finely dice the jalapeño and red onion.
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Once the grill is hot, add the steaks and sear without moving for about 2 minutes, until a golden crust and grill marks form. Flip and cook for another 2 minutes, or until the internal temperature reaches about 125 degrees for medium rare.
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Transfer the steaks to a platter and let rest for 10 minutes.
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While the steaks rest, assemble the salsa. In a large bowl, combine the corn, tomatoes, scallions, farro, jalapeño, and red onion. Season with salt and stir to combine.
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Drizzle the salsa with lemon juice, adding gradually until the balance of acidity suits your taste.
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Spoon the salsa onto a serving platter. Nestle the steaks on top, whole or sliced, and serve immediately with generous pours of Diamond Mountain Cabernet Sauvignon.
About the Recipe Partner
This recipe was created in partnership with Emily Cooper, a classically trained cook, recipe developer, and wine enthusiast based in Oakland. With experience in restaurant kitchens and culinary strategy for brands like Good Eggs and Momofuku, Emily focuses on seasonal California recipes designed to pair naturally with wine.
You can find more of her work at emilycoopercooks.com or on Instagram at @emilycoopercooks.
FAQs
What makes Diamond Mountain Cabernet Sauvignon a good pairing for ribeye?
Its structure, tannins, and dark fruit intensity complement the richness and marbling of ribeye steaks.
Can the salsa be made ahead of time?
Yes. The salsa can be prepared a few hours in advance and refrigerated, though it is best served at room temperature.
Should ribeye be grilled rare or medium rare?
Medium rare allows the fat to render while keeping the steak tender and juicy, making it ideal for ribeye.
