Ribeye with Two-Cheese Butter & Glazed Scallops with Grilled Mango Salsa

By Barbara Rhinelander | Honorary Grill Master 2013 Great Steak Challenge First-Place Winner

Serves 2



Steak Ingredients:

  • (2) 6- to 8-oz boneless ribeye steaks
  • 1 large peeled clove garlic, crushed with press
  • 1 tbsp grape seed oil
  • ½ tsp dried rosemary
  • ½ tsp kosher salt
  • ¼ tsp cracked black pepper
  • Two-cheese butter
    • 2 tbsp unsalted butter, softened; 3 tbsp crumbled blue cheese; 2 tbsp crumbled feta cheese
    • 1 tbsp finely chopped fresh mint leaves
    • 1 tsp fresh lemon zest
    • ¼ tsp cracked black pepper

Seafood Ingredients:

  • 1 lb large sea scallops
  • ¼ cup white balsamic vinegar
  • ¼ cup Beringer Founders’ Estate Chardonnay
  • 1 tbsp fresh-squeezed lemon juice
  • 1 tbsp honey
  • ½ sprig fresh rosemary
  • Salsa
    • 1 medium firm, ripe mango
    • 1 small shallot, peeled
    • ½ tbsp finely chopped fresh mint leaves
    • 1-½ tbsp grape seed oil
    • ½ tsp kosher salt
    • ¼ tsp cracked black pepper


Steak Preparation
  • Heat a gas grill to medium high, covered.
  • In a small bowl, whisk garlic, oil, rosemary, salt and pepper. Brush mixture over both sides of steaks. Let steaks rest while making butter mixture.
  • In a small bowl, mash butter using a fork. Add cheeses, mint, lemon zest and pepper; stir together until well blended. Form mixture into 2 equal-sized balls, then flatten into ¼-inch-thick discs.
  • Grill steaks on an oiled grill rack until medium rare, 4-5 minutes per side. The final minute of grilling, top steaks with a cheese butter disc, and close lid until disc softens and begins to spread.
  • Remove steaks from grill, tent loosely with foil and let rest 5 minutes before serving.

    Note: While steaks grill and rest, use time to prepare scallop recipe, beginning with glaze.

Seafood Preparation
  • In a small saucepan, bring vinegar, wine, lemon juice and honey to a boil over high heat on grill side of burner or on one grill rack turned to high.
  • Add rosemary. Boil, swirling a few times until reduced to ¼ cup. Transfer 1 tbsp glaze to a small bowl.
  • Remove from heat. Meanwhile, peel mango and slice into strips. Place strips on a perforated grill tray.
  • Pat scallops dry and place on tray with mango. Brush oil lightly over both sides of mango, then brush remaining oil over scallops. Season scallops with salt and pepper.
  • Thinly slice shallot. Add to bowl with glaze. Set tray on grill rack.
  • Grill mango 2 minutes or until lightly charred, turning once. Transfer mango to a cutting board and dice while scallops finish grilling.
  • Grill scallops 2 minutes, turn and brush with half the glaze. Grill 3-4 minutes turning and brushing with remaining glaze. Remove tray from grill. Add diced mango and mint to bowl; toss with glaze and shallots. Serve scallops with salsa.

Pair with




This perfect combination of pear, apple and ripe, tropical fruit flavors with a hint of citrus and a classically round-mouth feel is 100% Chardonnay and a perfect match for this flavorful recipe.