Great Steak Wines

June 15th, 2009 by Jeff

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Wines featured in today’s show:

Recommended food pairings from The Som:

It shouldn’t be hard to figure out what to pair with these wines.   If you’re still struggling, we recommend you don’t compound the issue by drinking alcohol.

When I make steak, I usually prepare it like I did for the show.  I love the touch of heat combined with the caramelized sugar.  They provide great balance and can make even an average cut of meat seem pretty special.

Sprinkle both sides liberally with salt and pepper.  Add a pinch of hot red-pepper flakes to both sides and then sugar.  Don’t be stingy but you also don’t want heaps of white sugar on your meat…believe me.  Drizzle extra virgin olive oil and poke fork holes in the meat to help tenderize and get some of those spices and oil deep inside.  Let it sit at room temp for at least 15 minutes, then throw those babies on the grill for 4 minutes per side over med-high heat.   Remove from the grill, place on a plate, then cover well with aluminum foil for 5 minutes to let those juices flow back into the cooked sections, as well as to let the meet cook just a bit further.   Now you’re ready for one helluva steak!

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