Grilled Rib-Eye Steak with Baked Garlic Butter
  Goosecross Cellars Recipe for Howell Mountain Cabernet  
1 head garlic
¼ teaspoon olive oil
Dot of butter
Salt & pepper to taste
5 tablespoons unsalted butter, at room temperature
2 teaspoons thyme, minced
1 teaspoon marjoram, minced
Fine sea salt & freshly ground pepper to taste

4 rib-eye steaks
Freshly ground black pepper to taste

Directions :
Remove loose outer leaves from the garlic head. Cut off the top of the bulb so that each clove is open at the top. Cloves must be pierced for steam release. Drizzle with ¼ teaspoon olive oil and dot with butter. Sprinkle the garlic head with a little salt and pepper to taste. Wrap the garlic head loosely in aluminum foil or place in a garlic baker and cover with the dome lid. Place garlic in a cold oven. Bake at 300° for 11/2 hours. Remove cover and bake for an additional 15 minutes or until garlic is tender and golden brown. Remove the garlic from the oven, allow cloves to cool.

Prepare the BBQ for direct grilling over medium-high heat.

Peel roasted garlic cloves and combine with the unsalted butter, thyme, and marjoram and mix until smooth. Season with salt and pepper.

Season the steaks all over with freshly ground black pepper. Place the steaks on the grill , turning once, about 5 minutes on each side for medium-rare. Transfer the steaks to individual plates. Spread the garlic butter on each steak. It will melt on contact. Serve immediately.

Recommended side dishes: Roasted fingerling potatoes, green salad or vegetable medley.
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