02 Dec Food & Wine Friday: Pan Seared Rib-Eye Steak & Wine
Today In Food & Wine: Pan Seared Rib-Eye Steak & Wine
Most people think that you have to use a barbeque grill to make a fantastic steak dinner, when actually a quality grill pan and some choice rib-eye steaks can make one of the best dinners possible! Now you may be asking why Rib Eye’s and not a New York or Sirloin Steak? Simply put, a rib-eye steak is more tender than the two previously mentioned steaks; and it requires less cooking time; this makes for a fantastic flavor and the least amount of effort. That’s what we like when the wine and the company are waiting!
Pairing wines with your rib-eye steak isn’t difficult but here are THEGRAPE’s wine recommendations:
Cabernet Sauvignon – a red wine that tends to have rich fruit characteristics that may include plum, cherry, blackberry, and blueberry flavored notes. In addition, the king of red wines favors high tannin content, which may add structure and intrigue to unique flavors such as tobacco, warm spice, vanilla and even leather. THEGRAPE’s Pan Seared Rib-Eye Steak & Cabernet Sauvignon red wine pairing recommendations:
Pan Seared Rib-Eye Steak Recipe
This simple steak recipe takes about 10 minutes of prep and 5 minutes to cook. We love this recipe because it allows you to be social and not confined to the kitchen or grill for extended periods of time.
- 1 inch thick Rib Eye steak (per guest)
- Canola, Olive, Walnut, Vegetable, etc. (choose your favorite oil)
- kosher salt
- fresh ground black pepper
1. First, set your steaks on the counter so that they can be brought to room temperature. This will allow you to more accurately achieve the steaks ideal cooking temperature.
2. Once the steaks are room temperature, you will coat them lightly with the oil and sprinkle both sides with the desired amount of salt and black pepper.
3. Next, place an appropriately sized cast-iron skillet in the oven and heat the oven to 500 degrees F.
4. Once the oven reaches 500 degrees F, remove the pan and place it on the stovetop over high heat for five minutes.
5. Swiftly and carefully place the steak in the middle of the hot, dry skillet. You will cook on this side for thirty seconds without moving.
6. Next, turn the steak over with tongs and cook for another 30 seconds. ItÍs important to note that you SHOULD NOT pierce the steaks with the tongs or a fork on the flip as this will release flavorful juices and possibly disrupt your ideal result.
7. Upon completing the second thirty seconds you will then put the pan straight into the oven for 2 minutes.
8. Flip the steaks one more time and cook for an additional two minutes.
9. Lastly, remove the steaks from the skillet, cover and let rest for two minutes before serving!
Note: The suggested cooking time is for a medium-rare steak. If you prefer medium steaks, add one minute to both of the oven turns, equaling three minutes on each side instead of two.
And that’s it, one of the easiest and best tasting steak recipes available! At TheGrape.com we’re excited to share with you and hope you and your friends have a wonderful evening enjoying great food, great wine and THEGRAPE Life! Until next time! Cheers!!!
We believe, at least once a week, you should reward yourself with a truly delicious food and wine pairing. You work hard and deserve to sow, eat and drink the fruits of your labor. This week this is that reward we think you’ll absolutely love. The only thing we think would make this food and wine pairing better is an evening sharing it with friends and family. So why not invite everyone over for a Saturday night of Netflix and chill, or maybe just food, wine, games and chill! After all, you deserve it!
Thanks for joining us for this weeks edition of Food & Wine Friday where we share with you our favorite food and wine recipe pairings. We’re truly excited for you to try this Grape Certified Gold wine paired with this delicious raspberry chicken wings recipe. If you enjoyed this post don’t forget to like it, share it (with your friends), and share your experience with us below. Have a great weekend and we’ll see you next week for another edition of Food & Wine Friday’s. Cheers!