Grilled Ribeye Steaks with Corn & Cherry Tomatoes
Paired with Diamond Mountain Cabernet Sauvignon
Elevate your Fourth of July celebration with the exquisite harmony of our Sterling Vineyards Diamond Mountain Cabernet Sauvignon and succulent Grilled Ribeye Steaks. This richly marbled steak, perfectly seared on the grill, finds its match in the deep, complex flavors of this cabernet sauvignon—a pairing you can enjoy all summer long. Savor the intricate aromas of dark fruits and caramelized sugar that define this wine, creating a beautiful balance that complements the sweet summer corn and tangy peak-season cherry tomatoes. The suggested addition of jalapeño to the salsa brings a spicy kick that perfectly offsets the wine's depth, adding a touch of vibrant contrast to this culinary masterpiece.
Grilled Ribeye Steaks with Corn & Cherry Tomatoes
Ingredients
- 4 - 1 pound ribeye steaks
- Vegetable or neutral oil
- Salt & freshly ground pepper
- 3 cobs of corn, shucked
- 1 ½ pints cherry tomatoes
- 3 scallions
- 1 jalapeño
- 1 red onion
- 3 cups cooked farro
- 2 lemons
Directions
Preheat the grill to high heat.
Remove steaks from the fridge and pat dry with paper towels. Brush lightly with vegetable oil, season with salt and pepper, and let come to room temperature while you prepare the rest of the salsa.
Cut the kernels from the corn cobs (you should have about 1 ½ cups). Halve the cherry tomatoes. Thinly slice the scallions. Finely dice the jalapeno. Finely dice the red onion until you have ¼ cup (about ¼ of a whole red onion).
When the grill is ready, add the steaks and sear, without moving, until a golden brown crust develops and you see beautiful grill marks on the first side (about 2 minutes). Flip the steaks and continue to cook for 2 minutes (or more, depending on the thickness of the steaks) until the internal temperature reaches 125°F for medium rare (the steak will continue to cook as it rests). Transfer to a platter to rest for 10 minutes.
Meanwhile, assemble the salsa: add the corn, tomatoes, scallions, farro, and jalapeno (you can use all or half, depending on your heat preference) to a large bowl. Season with salt and stir to distribute.
Drizzle the salsa with lemon juice. Depending on how juicy your lemons are, start incrementally and continue to add the lemon juice until it tastes tart to your liking.
Spoon the salsa over a large platter. Nestle the steaks on top (or sliced, if you prefer), serve with hearty pours of Diamond Mountain Cabernet Sauvignon, and dig in!
For these recipe pairings, we partnered with Emily Cooper, a classically trained cook, recipe developer, and wine lover based in Oakland. With years of experience in restaurants and culinary strategy for brands like Good Eggs and Momofuku, she loves creating delicious seasonal recipes from her California kitchen to enjoy with her favorite bottles. You can find more of her work at emilycoopercooks.com or on Instagram @emilycoopercooks.
