You must enable JavaScript®!
Gold Medal Wine Club
Impersonating:
1-800-266-8888
5330 Debbie Road, Suite 200
Santa Barbara, California 93111
Google+ Google Plus youTube YouTube Pinterest Pinterest Instagram Instagram
Welcome to Gold Medal Wine Club. America's Leading Independent Wine Club since 1992. Celebrating 20+ Years!
View AllView All Packages Package Code
Parmelee-Hill 2010 Proprietary White Blend Darcy
Parmelee-Hill2010 Proprietary White Blend
Darcy
Gold Medal - SF Chronicle Wine Competition

$12.99

Was $22.00
Sale
Gold
Picayune 2011 Sauvignon Blanc
Picayune2011 Sauvignon Blanc
91+ - Richard Jennings

$9.99

Was $18.50
Sale
Gold
Alma Sol  2010 Proprietary Red Blend Cuatro Caminos
Alma Sol 2010 Proprietary Red Blend
Cuatro Caminos
Gold Medal Winner

$12.99

Was $19.50
Sale
Gold
Shannon Ridge 2010 Petite Sirah
Shannon Ridge2010 Petite Sirah
"Single Vineyard Collection"
90 - Connoisseurs' Guide

$11.99

Was $22.00
Sale
Gold
NADIA 2012 Sauvignon Blanc Santa Barbara Highlands Vineyard
NADIA2012 Sauvignon Blanc
Santa Barbara Highlands Vineyard
GMWC Special Selection

$8.99

Was $16.00
Sale
Gold
Membership Rewards

Save $$$ in the wine store when you buy six or more wines-- combine any wine*, any series!

*Does not apply to Sale or Specials wines.

Rib Eyes with Tarragon Butter

Line Shack


Ingredients

4 Rib Eye Steaks
Black Truffle Oil
Kosher salt
Pepper
1 stick of Butter, softened
3 Tablespoons fresh Tarragon leaves, finely chopped
½ Teaspoon finely grated Lemon Zest
A few drops of fresh Lemon Juice
½ Teaspoon Black Pepper


Instructions

Add tarragon leaves, lemon zest, lemon juice and black pepper to softened butter and mix thoroughly. Refrigerate butter. Start your grill and cook down red oak to hotly glowing coals. While you are waiting for the coals to heat up, rub your steaks with truffle oil and season on both sides. When you have established high heat with the coals, put steaks on grill. Spread 1 teaspoon of tarragon butter on top of each steak. Cook for 4 to 5 minutes. Turn steaks and rub the cooked side with tarragon butter. Cook second side for 4 minutes or until cooked to your liking. Serve with additional dollops of tarragon butter and Buttonwood Merlot.



    Suggested Pairings

  1. Dyer
    2007 Cabernet Sauvignon
    Dyer
    Diamond Mountain District
    Napa Valley

    $57.00

    $75.00
    92 - Wine Enthusiast
    id: 2455
    Platinum
Close