Apothic Dark Red Blend

Grower: Gallo Family Vineyards
Grape Variety: Petite Syrah / Teroldego / Cabernet Sauvignon / Zinfandel / Petit Verdot / Merlot / Tannat
Style: Bold and Complex
Country: USA
Appellation: California
Vintage: 2015/16
Closure: CORK
Alcohol: 14% ABV
Bottle Size: 75cl

Grilled Rib Eye with Sweet-Hot Pepper Sauce

Cooking Time: 00 hrs 55 mins (approx.)
Number of Servings: 2

INGREDIENTS

¼ cup canola oil
6 cloves garlic, peeled
2 tbsp. olive oil
1½ tbsp. finely chopped parsley
1 tbsp. finely chopped oregano
1 tsp. fish sauce
4 pickled Calabrian or hot cherry peppers, seeded
4 pickled sweet cherry peppers, seeded
Smoked sea salt and seaweed salt, or kosher salt, to taste
Freshly ground black pepper, to taste
½ lb. dry-aged beef fat, trimmed
1 (24-oz.) bone-in prime dry-aged rib-eye steak

1. Simmer canola oil and garlic in a 1-qt. saucepan over medium heat until garlic is tender, 4-6 minutes. Strain, discarding oil, and purée garlic in a food processor until smooth. Add olive oil, parsley, oregano, fish sauce, peppers, salts, and pepper; pulse into a thick sauce.
2. Heat a charcoal grill or set a gas grill to high; bank coals or turn off burner on one side (see How to Cook on a Grill). Grill beef fat, flipping once, until slightly charred, 2-3 minutes; transfer to a 10″ ovenproof skillet and place on grill. Cook until fat is melted, 20-30 minutes.
3. Season steak with salts and pepper; grill, flipping once, until browned, 6-8 minutes. Using a brush, baste steak with rendered fat; continue to grill, flipping and basting as needed, until slightly charred and cooked to desired doneness, 6-8 minutes for medium rare or until an instant-read thermometer reads 125°. Rest steak 5 minutes; serve with sauce.