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  • 4 Frenched Bone-In Ribeye Steaks
  • 20 cherry tomatoes
  • 1 tsp. Dijon mustard
  • 1 tbsp. minced shallot
  • 1 tbsp. balsamic vinegar
  • 2 tbsp. extra virgin olive oil
  • 2 cups arugula
  • salt and pepper to taste
  • Source Pine Ridge Vineyards Chef, Janet Sheehan Submission


Preheat charcoal or gas grill to high. Season steaks generously with salt and pepper. For Arugula and Roasted Tomato Salad Preheat oven to 350 degrees. Slice cherry tomatoes in half. Drizzle with a little Extra Virgin Olive Oil, season with salt and pepper and toss to coat. Place on a sheet pan and roast in the oven for 15 minutes. Remove from oven and set aside. Place Dijon mustard, shallots and Balsamic in a small bowl and wisk to combine, season with salt and pepper, slowly drizzle in Extra Virgin Olive Oil to combine. Place room temperature rib eyes on the pre-heated grill. Sear on each side for 4 minutes for medium-rare or longer for desired temperature. Remove from grill and let rest for 10 minutes. While steaks are resting, place arugula and tomatoes in a medium sized bowl, and toss with balsamic vinaigrette. Season with salt and pepper to your taste. To serve, place salad on large platter and top with grilled rib eye steaks. Wine Pairing: Pine Ridge Vineyards Rutherford Cabernet