Recipe: Peppercorn Ribeye Steak

Thank you Decoy for sponsoring this post. Celebrate International Merlot Month this October by using the hashtag #MerlotMe on social!
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As the temperatures are dropping it means it’s time to break out jackets, comfort foods, and red wine. I am always in the mood to try a marvelous merlot. I recently had the chance to try a 2016 Decoy Sonoma County Merlot. This red wine is a new favorite. The packaging is elegant and sophisticated.

The wine has layers of black cherry, blueberry, and cassis. The color of the wine is beautiful and rich. Decoy has been a premier producer of Sonoma County wines since 1985. All good wine must be paired with equally delicious food. A great dinner is always better with wine. I paired a delicious peppercorn steak with this lush wine. Merlot is one of the best wines to pair with a ribeye steak. This recipe is perfect for the robust wine and savory steak.

The peppercorn rub really makes the steak. The rub can be found at your local market. I paired my steak with rice and asparagus. You can add any sides. I pan seared the ribeye if you have a little more time it’s equally delicious on the grill. The smokey flavor will really compliment the rub. The total amount of time it took to prepare this meal was 45 mins and it was worth every min. This recipe is fail-proof and delectable. Fall is the perfect time to Celebrate the Grape. October is International Merlot Month. Follow along by using the hashtag #MerlotMe on social! Learn how you celebrate #MerlotMe here: clvr.li/MerlotMe

Cheers!

Recipe: Peppercorn Ribeye Steak

Ingredients
1 Ribeye steak
Cracked peppercorn seasoning rub
Salt & Pepper (to taste)

Directions
Rinse steak.Pat dry
Add peppercorn rub to entire steak.
Add salt and pepper to taste.
In a cast iron skillet add butter.
Add steak cook each side for 5-7 mins.
Served with selected side dishes.
Enjoy with a glass of Decoy Wine.

I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.