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Gold Medal Wine Club
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Welcome to Gold Medal Wine Club. America's Leading Independent Wine Club since 1992. Celebrating 20+ Years!
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Joseph Jewell 2012 Pinot Noir Russian River Valley
Joseph Jewell2012 Pinot Noir
Russian River Valley
96 Pt - Top 100 Wines of 2014

$29.00

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Rosemary-Rubbed Rib-Eye with Charred Red Onions

Hagafen 2011 Pinot Noir


Ingredients

2 Tbs. plus 1 tsp. olive oil
4 tsp. finely chopped fresh rosemary
1 tsp. dry mustard
1/2 tsp. garlic powder
Kosher salt and freshly ground black pepper
2 (12-oz.) boneless rib-eye steaks, about 1-inch thick, at room temperature
1 large red onion, cut into 1/3-inch-thick slices


Instructions

In a small bowl, combine 2 Tbs. of the olive oil, the rosemary, dry mustard, garlic powder, 2 tsp. salt and 1 tsp. pepper to make a paste. Rub onto both sides of the steaks.

Position a rack about 4 inches from the broiler and heat the broiler on high. Heat a broiler-safe cast-iron grill pan or skillet on the stove top over medium-high heat until searingly hot (at least 5-15 min.). Put the steaks in the hot pan and transfer to the broiler. Broil about 2 min. per side for medium-rare (130 degrees), or until they reach your desired degree of doneness. Transfer to a cutting board, tent with foil, and let rest.
Brush the tops of the onion slices with the remaining 1 tsp. olive oil and season lightly with salt and pepper. Put in the pan, oiled side up, and broil until lightly charred, about 4 min. With tongs, separate the onions into rings, toss, and continue broiling until crisp-tender and deeply charred, about 4 min. more. Slice the steaks if you like, and serve with the onions.



    Suggested Pairings

  1. Joseph Jewell
    2012 Pinot Noir
    Joseph Jewell
    Russian River Valley
    Sonoma

    $29.00

    $34.00
    96 Pt - Top 100 Wines of 2014
    id: 2511
    Special
    Platinum
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