Slow Basted BBQ Ribeye

Thick-cut boneless ribeyes are seasoned with cocoa, sea salt and ground pepper, then basted in a Slow Press® Cabernet Sauvignon BBQ sauce for juicy taste and smoky-sweet-savory flavor.

  • Prep Time:

    5 minutes
  • Cook Time:

    15 minutes
  • Portions:

  • Serving Size:

    1 beef ribeye steak
  • ½ cup Slow Press® Cabernet Sauvignon
  • 4 12 oz. boneless ribeye steaks
  • ½ cup smoky style BBQ sauce
  • 2 tsp. unsweetened cocoa powder
  • 2 tsp. coarse ground black pepper
  • 2 tsp. sea salt
  1. Prepare the Slow Press® Cabernet Sauvignon BBQ sauce: Place Slow Press® Cabernet Sauvignon and bbq sauce in a mixing bowl and whisk to evenly combine. Reserve half of the sauce for basting steaks while grilling, and the other half for serving.
  2. Season the ribeyes: Place cocoa powder, black pepper and salt in a mixing bowl and whisk to evenly combine, then rub liberally onto both sides of the ribeyes.
  3. Grill and baste the ribeyes for approximately 15 minutes total over medium high heat, flipping and basting with Slow Press® Cabernet Sauvignon BBQ sauce approximately every 3 minutes. Remove the steaks from the grill and let rest for approximately three minutes.
  4. Plate and serve each steak with the reserved half of the Slow Press® Cabernet Sauvignon BBQ sauce.
  • Use your favorite BBQ sauce, combined with Slow Press® Cabernet Sauvignon. BBQ sauce brands vary in flavor, and so will the final sauce. Smoky, slightly sweet BBQ sauces work best for this application.
  • Do not re-use or mix any unused cabernet BBQ sauce from basting into the other half of your reserved sauce, as you risk cross contamination.
  • Add espresso powder to the cocoa rub, if desired. Or use in place of cocoa powder.
  • You may also omit the cocoa powder and simply season the ribeye steaks with cracked pepper and sea salt.
  • Basting the ribeye steaks while grilling produces deep, craveable flavor.
  • Allowing the steaks to rest creates a juicy steak, as it relaxes and draws the juices back to the center of the cut. Slicing the steak without resting allows the juices to run out and produces a dry steak.
  • You may also marinate the ribeye steaks in a combination of cabernet olive oil, soy sauce, fresh herbs & seasonings, then grill as a flavorful alternative.
  • Pair your favorite grilled vegetables with the steaks, and grill at the same time the steaks are cooking. Pencil asparagus is a wonderful complement.
  • Use Slow Press® Cabernet Sauvignon BBQ sauce in endless recipe applications:
    • As a sandwich sauce
    • As a dip for chicken tenders
    • Stir it into beans
    • Turn into a salad dressing
    • Baste grilled vegetables
    • A pizza sauce for grilled pizzas
    • Glaze on meatballs