Grilled Rib Eye Steaks with Brie and Fine Herbs

Grilled Rib Eye Steaks with Brie and Fine Herbs
  • 4 servings
  • 0:05 Preparation
  • 0:08 Cooking
  • 0:13 Total Time


Add all
  • 4

    Rib Eye grilling steaks

  • 6 oz
    (180 g)

    brie, cut into 4 wedges

  • 4 tsp.
    (20 mL)

    chopped fresh parsley

  • 1 Tbsp.
    (15 mL)

    chopped fresh tarragon

  • 1/2

    shallot, minced

  • Salt and freshly ground pepper to taste


Preheat barbecue to medium or in a frying pan, cook to medium high.

Cook steaks on oiled grill for

2-4 minutes.

Turn and top with Brie.

Sprinkle with herbs and shallot.

Cook another 2-4 minutes to desired degree of doneness.

Season to taste.

Source: Chef José Trottier

Wine and meal pairing

Aromatic and supple

Aromatic and supple
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.

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© Société des alcools du Québec, 2007