INTRODUCTION

There aren't many other foods that arouse the American appetite quite like a perfectly cooked steak. With a nicely seared exterior surrounding juicy, well-marbled, tender interior, it's one of life's simplest pleasures. Not surprisingly, steaks make up nearly the largest segment of all beef sold in the U.S., coming in a close second behind ground beef. But choosing and preparing the perfect steak isn't always simple as the act of enjoying it. Our Steakipedia can be your indispensable guide to selecting and preparing mouthwatering steaks every time.

 

Though steaks have become a culinary symbol of Americana, the word "steak" actually comes from the Old Norse "steakja," and refers to an ancient Saxon practice of cooking strips of beef on a stick (or stake) over an open fire. This cooking method necessitated cutting larger pieces of meat into smaller portion, or "steaks," that could be more easily skewered and cooked. Even the ancients knew the value of a nicely grilled steak!

 

Since gaining iconic status on this side of the Atlantic, steak has sparked generations of great debates. Some steak lovers live and die by the exceedingly lean and tender filet mignon, while others swear by the heartier cuts -- packed with beefy flavor and rich, luscious marbling. The questions of bone-in or boneless, grilled or broiled, rubbed or marinated, sauced or plain, can all spark passionate debate by steak aficionados. So why not join the debate? Bone up on our steak basics, fire up the grill (or broiler) and you'll be an expert in no time.

 

MAKING THE GRADE

Unlike safety inspection, USDA (United States Department of Agriculture) grading is a voluntary process by the meat packer - a sign that they're willing to stand firmly behind the quality of their beef.  And though the USDA grants 8 levels of beef grades, most everything available to U.S. consumer falls into the top three: Prime, Choice, and Select. These grades classify beef according to fat marbling and age, the factors typically regarded as accurate predictors of quality and flavor. 

 

PRIME

Only about 2 percent of all beef that passes through USDA grading is labeled Prime.  Most of these super-premium cuts (with the exception of the filet mignon) are beautifully marbled with intramuscular fat, resulting in a tender, flavorful steak. The vast majority of Prime steaks are reserved for restaurants, but a small amount is available through specialty retailers, such as michaeljordansteaks.com.

 

CHOICE

The largest category of USDA graded beef is labeled Choice. Choice beef is more moderately marbled with intramuscular fat, but within the Choice category there are varying levels of marbling and tenderness.

 

SELECT

Select beef is typically leaner meat, with little marbling. The small amount of intramuscular fat can make Select meats more prone to cooking up drier, tougher, and less flavorful than the two higher grades.

 

KNOW YOUR CUTS

You don't have to become an expert in anatomy to understand great steaks - a quick lesson in the basics will give you plenty of information to select the perfect cut. There are really only eight basic portions of the steer that meat packers refer to as the "primal cuts." These are either sold wholesale or broken down into sub-primal cuts and retail portions that eventually arrive on your plate. Of those primal cuts, the following are of significance in choosing a steak house quality steak:

 

CHUCK (SHOULDER)

The chuck section, or shoulder area, includes the first 5 ribs and the shoulder blade bone. Most steaks cut from the chuck area are not good choices for grilling or quick high-heat cooking. Some chuck steaks are overwhelmingly tough and others typically contain unpleasant amounts of gristle and fat.

 

            COMMON CHUCK STEAKS

Blade: Cut from the shoulder area of the steer, top blade steaks are some of the most tender cuts from the chuck, but each has a line of gristle running down the center. Today, using new cutting methods, this silvery connective tissue is often eliminated from the classic top blade steak. When using this new cutting method, the steak is called a flatiron or shoulder top blade steak.

 

RIB

The rib section is located just behind the chuck, or shoulder area. The source of the prime rib roast, i's interesting to note that a cut labeled "prime rib" in the supermarket or on restaurant menus isn't necessarily USDA Prime grade beef. The steaks from the rib section are of very high quality, with a rich, buttery texture and plenty of marbling.

 

COMMON RIB STEAKS

Cowboy: Cut from the delectable rib roast, this bone-in steak has incredible juiciness and flavor. Rich marbling gives this extra-thick steak melt-in-your-mouth tenderness. The end of the rib bone is cleaned, or "frenched," for an impressive and elegant presentation.

Ribeye: The boneless version of the Cowboy steak, the ribeye has the same abundant marbling and smooth, full-bodied flavor. It has an oval shape with a narrow strip of meat that curves around one end. Regional names for the ribeye include the Spencer (in the West) and the Delmonico (in New York).

 

 

SHORT LOIN

Many of the most prized steak house cuts come from the short loin. Located behind the rib section, this middle area of the back gets very little exercise and therefore yields very tender meat. A distinctive T-shaped bone separates the tenderloin from the larger top loin.

 

 

 

COMMON SHORT LOIN STEAKS

T-Bone: Cut to include both a small piece of tenderloin and top loin meat, the T-Bone is well balanced for texture and flavor.

Porterhouse: This "MVP" of steaks is a bone-in cut similar to a T-bone, but with even more succulent tenderloin and flavorful top loin meat. The Porterhouse is truly the best of both worlds, and a popular cut in every steak house.

Top Loin (New York Strip): The famous New York strip is preferred by many steak eaters for its large portions of juicy, top loin meat. A Porterhouse without the tenderloin and bone, the New York strip (also known as shell steak) offers generous marbling and mouth-watering flavor.

Kansas City: For those who prefer the added flavor of a bone-in cut, the Kansas City is the same large portion of juicy, top loin meat, but still on the bone.

Filet Mignon: Sliced from the flavorful heart of the tenderloin, the filet mignon is considered the most tender cut of beef. It is fine-grained and has very little marbling. The filet mignon takes its name from the French: "mignon" means dainty – but a thick-cut steak house filet mignon is anything but.

 

SIRLOIN

Sirloin is the most common steak cut available at retail. The sirloin section is just behind the short loin section and is sometimes referred to as the hip area. Sirloin steaks are cut from several different muscles that can be cut in different ways, yielding a vast array of cuts that show up with many different names. They can be large but thin, and the meat is leaner and only moderately tender.

 

COMMON SIRLOIN STEAKS

Tri-Tip: Also known as newport steaks and triangle steaks, these tender, full-flavored steaks come from a triangle-shaped muscle in the bottom part of the sirloin.

Top Sirloin: Cut from the largest muscle of the sirloin, these are actually a continuation of the top loin muscle. Top sirloins vary in tenderness and size, and can tend to dry out if cooked past medium doneness. Top sirloin is also commonly called sirloin butt.

 

FLANK

Located on the underside belly area, directly below the short loin and sirloin, flank steaks are easy to recognize by a characteristic longitudinal grain. Steaks from this section have an intensely beefy flavor but must be sliced thinly and on the bias to counteract their chewy texture and pronounced grain.

 

COMMON FLANK STEAKS

Flank Steak: A large, thin, flat cut with a very visible grain, flank steak is usually sold whole and should not be cooked past medium doneness; sliced thinly across the grain.

Hanger Steak: Named for the fact that it hangs from the last rib, there is only one hanger steak per steer, which can make it difficult to find at retail. Hanger steak is also sometimes known as the "Butcher’s Steak"" because it was such a prized cut that the butchers often kept it for their own enjoyment.

 

 

 

 

STORAGE & THAWING

 

Your order from michaeljordansteaks.com will arrive at your doorstep flash-frozen and vacuum-sealed in Cryovac^® packaging, which preserves our steaks' quality and flavor. You may store frozen steaks for up to six months, but for best taste, thaw and cook them by the recommended date on the packaging.

 

Never thaw frozen steaks on your countertop. Leave them in their original, airtight packaging and place them in your refrigerator. Thawing time varies with the size of the cut of meat, but most steaks will be ready to cook within one day or overnight.

 

If you're in a hurry, you can thaw your steaks in the sink under cold, running water (between 65 and 75°F) for no more than two hours. Again, leave them in their original packaging.

 

Once thawed, remove your steaks from their Cryovac^® packaging. Simply season and cook, or use one the techniques below to add an extra flavor dimension to your steaks.

 

 

THE ART OF FLAVORING

The rich, tender cuts of steaks from michaeljordansteaks.com need little except a sprinkle of kosher salt and freshly ground pepper. But if you're looking to take your taste experience to the next level, marinades, rubs, sauces, and butters are simple techniques to fuel the flavor.

 

MARINADES

By definition, a marinade is simply a seasoning liquid that slowly infuses flavor into the surface of steaks. Typically, a marinade contains a small amount of oil, a little acid—such as citrus juice, vinegar, yogurt, or wine—and a heavy dose of herbs and/or spices.  The oil provides moisture, whereas the acid breaks down muscle fibers for a more-tender steak and adds a note of tanginess. Similar to a food acid, fresh ginger, pineapple, figs, and papaya contain a natural enzyme that also tenderizes meats when added to a marinade.

 

MATCHING MARINATING TIME TO STEAK CUTS

All steaks can be marinated for enhanced flavor, but how long a steak should be marinated depends on the cut. Tender steaks, such as the filet mignon, T-bone, porterhouse, ribeye, Cowboy, New York strip and top sirloin, all come from the area along the back of the steer that gets little use.  These cuts benefit little from tenderizing marinades, so you can marinate these cuts for as little as 15 minutes or up to two hours to impart flavor.

 

Steaks cut from the blade area or shoulder and the flank or side of the animal get more use, so they will be less tender. These cuts should be marinated for at least six hours or overnight in a seasoning mixture that contains a food acid or tenderizing enzyme.

 

For longer marinating times (one hour or more), always marinate steaks in the refrigerator. It is not recommended to marinate steaks for more than 24 hours, as such prolonged contact with the acidic ingredients can adversely affect the meat's texture, yielding a soft, mushy surface.

 

SAVVY TIPS FOR MARINATING LIKE A PRO

Although there are few rules to marinating, following some simple guidelines will add ease and finesse to your cooking.

 

▪ If you're inspired to create your own signature marinade, begin with a ratio of one part acid to three parts oil. Add seasonings and adjust to your tastes. Or start with a purchased vinaigrette-style salad dressing, such as Italian dressing or balsamic vinaigrette, and stir in your favorite herbs and spices.

 

▪ Always use a container made of non-reactive material such as glass, stainless steel, or plastic.

 

▪ For easy cleanup, marinate steaks in a resealable, food-safe plastic bag. After marinating, just throw away the bag and marinade—no dirty dishes!

 

▪ If you plan to baste steaks with some of the marinade during cooking or use it as a sauce, reserve a portion of the marinade before adding the steaks. Never reuse or save a marinade that has been in contact with raw meat.

 

▪ Use at least 1/4 to 1/2 cup of marinade for each one to two pounds of steak.

 

▪ Rest refrigerated steaks in their marinade at room temperature for 30 minutes before cooking.

 

▪ Pat steaks dry with paper towels before cooking, especially if you want to sear and brown the surface.

 

RUBS

Like marinades, rubs are use to season the surface of steaks. Rubs can be a dry mixture of spices and herbs, or a paste-like mixture containing a small amount of oil, crushed garlic, or mustard. The mixture is messaged into the meat to quickly add flavor. For a more pronounced flavor, cover the seasoned steaks and let stand for 30 minutes before cooking (for longer standing time, cover and refrigerate). If the rub mixture contains a lot of salt and/or sugar, it is important to know that these ingredients draw moisture out of the steaks over time, making the meat drier.

 

            FUNDUMENTALS OF SPICES & HERBS

Steak rubs can be as simple as freshly cracked peppercorns or a purchased seasoning blend. Or you can create your own mixture of spices and/or herbs. Whether you're using a purchased rub or making your own, it is important to know that ground spices lose aroma and flavor if kept too long. If possible, buy only small amounts of spices and dried herbs, and store them in a cool, dry place for up to six months.

 

To unleash the flavor from dried leaf herbs, place the measured amount in the palm of your hand and crush the leaves with your thumb before adding them to a recipe. Also, if substituting dried leaf herbs for fresh, use one-third the amount of the dried herb. For example, if a recipe calls for 1 tablespoon fresh, use 1 teaspoon dried.

 

SAUCES

Michaeljordansteaks.com makes it easy to bring the restaurant experience home by offering an entire line of sauces and condiments. For a simple splash of flavor, try the Classic23 and Special23 Steak Sauces on cooked, plain steaks or steaks seasoned with just salt and pepper.

 

The All-Star BBQ, Balsamic & Ginger "Delmonico," and Sweet Peppercorn Steak Sauces are known as "finishing" sauces, or sauces brushed on during the last 5 to 10 minutes of cooking and again just before serving. Because these sauces contain sugar, they will burn if they are in contact with heat too long.

 

In addition to finishing sauces, there are "basting" sauces that are brushed on meat throughout cooking. In barbecue terms, they're sometimes called "mop" sauces. These thin, piquant sauces are designed to penetrate the meat and not just sit on top as thicker sauces often do. Vinaigrettes and marinades without sugar make for easy basting sauces.

 

"Pan sauces" are simple, savory sauces that you can make to go alongside pan-broiled or roasted meats. To make a pan sauce, remove the steaks from the pan and added red or white wine, sherry, beef stock, beer, or tomato sauce along with herbs such as rosemary, thyme, oregano, and basil. Cook for a few minutes until slightly reduced.

 

BUTTERS

A small pat of flavored butter adds a delicious accent to grilled and pan-broiled steaks. These mixtures can be prepared by stirring snipped fresh herbs, crushed garlic, or minced chile peppers into softened butter. Stored flavored butters in the refrigerator for up to three days or form them into small mounds or patties and keep in the freezer. To serve, just place a pat or small dollop on top of each cooked steak and let the heat of the steak melt the butter.

 

 

COOKED TO PERFECTION

The true test of a steak master is in the cooking – but it's easier than you think.  You may pan-sear your steaks, but dry heat such as grilling or broiling is best. These are classified as dry heat cooking methods because the steaks are not cooked in liquid.

 

GRILLING

Grilling is no longer savored for summertime, it's now becoming a popular cooking method used year-round.

 

Some grill masters feel that charcoal grilling is the only true way for producing an uncompromising grilled flavor. But for others, gas grilling delivers a satisfying flavor without the efforts to building a fire.

 

CHARCOAL GRILLING

Building the Fire: When cooking outdoors, you can choose from an array of fuels. Charcoal briquettes are the most popular fuel for grilling. These tiny pillows of compressed pulverized charcoal are easy to use and make an even, spark-free heat. To determine the amount of briquettes to use, spread them into a single layer, extending one inch beyond the food to be cooked.

 

We prefer to light charcoal briquettes with either al electric starter or a chimney-style starter, but self-lighting briquettes and lighter fluid can also be helpful.  Just be sure to burn the coals for several minutes before adding food to avoid the transfer of any unpleasant tastes. 

 

Hardwood charcoal is also available. This lump charcoal burns a hotter fire than regular briquettes and can add a subtle smoke-like flavor to steaks. These chunks are available in hickory, oak, and pecan.

 

Controlling the Heat: Properly regulating the heat during cooking is extremely important so that steaks will be seared on the outside, yet juicy and tender on the inside. See DETERMINING THE HEAT LEVEL for judging the temperature of the coals. To make the fire hotter, open the vents on your grill or add additional briquettes. To cool down the heat, partially close the vents.

 

GAS GRILLING

Many cooks opt for gas over charcoal grilling because of its convenience. Even though gas grilling gives steaks a less smoky flavor, it can be easier to control the cooking temperature.

 

DIRECT vs. INDIRECT GRILLING

Steaks less than 1 1/2 inches thick can be cooked using direct-heat grilling. For thicker steaks, such as those sold at michaeljordansteaks.com, we recommend indirect-heat grilling or a two-level fire.

 

Direct Grilling: Cook steaks less than 1 1/2 thick directly over the heat source. For example, if using charcoal, spread the hot coals in a single layer and place the steaks on the rack over the coals. For gas grilling, place the steaks directly over the flame source.

 

Indirect Grilling: For thicker steaks, when charcoal grilling, place a disposable foil pan in the center of the firebox and spread the hot coals around the pan. Then place the steaks on the grill rack over the pan, not over the coals. If using a gas grill, preheat all of the burners on the grill. Then turn off the center burner(s), but leave the side burners on. Place the steaks on the grill rack over the unlit burner(s). Cover the grill and let the steaks cook using the circulating heat. If desired, steaks can first be seared by placing them directly over the flame source for 1-2 minutes per side before moving them over the pan to finish cooking over indirect heat.

 

SMOKE GRILLING:

Whether you are using a charcoal or gas grill, you can infuse a woodsy flavor into steaks by simply placing a pan of smoldering wood chips on the grill rack next to the meat, and covering the grill during cooking.

 

Some gas grills come with a smoker tray. If your grill does not have a smoker tray, then use a small, disposal foil pan, or make a tray from heavy foil. One hour before grilling, soak the wood chips in enough water to cover. (Hickory and oak marry best with beef.) Then drain and fill the smoker tray with the damp chips. Place the tray on the grill rack directly over the heat source.

 

DETERMINING THE HEAT LEVEL

Some gas grills come with a temperature gauge for controlling the heat. If your grill does not have a temperature control or if you feel the grill thermometer is not accurate, you can judge the cooking temperature by placing your hand at the height of where your food will be cooked. Keep your hand there as long as you're comfortable to count. Refer to the chart below for the approximate cooking temperature:

 

Heat Level                      Cooking Temperature                  Hand Test

High                                 400ºF.                                                 1 – 2 seconds

Medium-High                375 – 400ºF.                                      3 seconds

Medium                          350 – 375ºF.                          4 seconds

Medium-Low                 325 –  350ºF.                                     5 seconds

 

 

 

 

BROILING

This indoor method of cooking is similar to grilling, except that the direct heat source is on top rather than underneath the steaks.

 

To cook steaks using the broiling method, preheat the oven broiler for 10 minutes. Place steaks on the rack in a broiling pan. Place the steaks underneath the broiler, about three inches from the heat source. Broil to desired doneness, turning the steaks over halfway during cooking.

 

 

 

PAN-BROILING

This method adds a different kind of sizzle to cooking steaks. Pan-broiling is best for steaks that are one inch thick or less.

 

Start by heating a heavy skillet on top of the stove. If you like, add a small amount of fat to keep the meat from sticking. Swirl to coat the pan, then heat for a second or two until the fat sizzles. Place the steaks in the skillet (do not crowd), and cook just until they develop a seared crust. Then reduce the heat and cook to desired doneness. Use tongs for turning the steaks. A fork will pierce the meat and cause the flavorful juices to be lost.

 

NOTE: For thicker cuts, steaks can also be pan-seared (approximately 1 minute per side) and then finished in a 400ºF oven. If finishing steaks in the oven, be sure to use a pan with a heatproof handle.

 

 

 

IS IT DONE YET?

For a novice cook, judging the doneness of cooked steaks can be frightful. But fortunately, using a good instant-read meat thermometer can help you cook like a pro. Once you've mastered the thermometer technique, you can then advance to using the "touch test."

 

USING A MEAT THERMOMETER

There are two types of instant-read thermometers—one with a dial face, the other with a digital read. When using either style of thermometer, insert the probe into the side of the steak for a few seconds. Remove the thermometer and either continue cooking, if needed, or transfer the steaks to a clean platter. See below for a guide to degrees of doneness.

 

* See GIVE IT A REST

 

THE TOUCH TEST

With a little practice, you can tell the proper doneness of steaks by how they feel.

 

"MEDIUM-RARE" DONENESS

Make a loose fist with your hand. Using the index finger on your other hand, press down on the area between the thumb and index finger. The area will be springy with slight resistance.

 

"MEDIUM" DONENESS

Make a tight fist with your hand. Again, using the index finger on your other hand, press down on the area between the thumb and index finger. The area will feel firm, with minimum resistance. 

 

 

GIVE IT A REST

Meat continues to cook after it is removed from the heat. To insure that your steaks won't be overdone, remove thick steaks (1 1/4 inches or more) the heat when they have reached an internal temperature of 5º F less than the desired final temperature. Rest them on a platter or meat board, loosely tented with foil, for approximately 5 minutes before serving. The internal temperature will rise to the desired temperature during this resting period.

 

 

GREAT STEAK WINES

 

One of the most classic food and wine pairings of all time is a succulent steak with a boldly flavored red wine. And while wine pairings are best dictated by one's own palate, rather than old fashioned "rules," there's a good reason this pairing has stood the test of time. It all comes down to tannins.

 

Tannins are actually a group of compounds in wine that come from the grape's skins, stems and seeds. Tannins give wine structure and because they act as a natural preservative, allowing wine to age. Since red wines get their color from prolonged exposure to grape skins, they also tend to be much more tannic. And even among red wines, the tannin levels vary wildly due to the specific grape varietals, the amount of skin contact and the age of the wine.

 

Normally, tannin is not so much tasted as it is sensed. When highly tannic wines are tasted on their own, they're sometimes described as drying or "puckery." Tasters often liken the feeling of tannins on the tongue to the experience of drinking hot tea that has steeped for too long (tea has tannin, too). Red table grapes also have noticeable tannin, as do other fruits such as persimmons and plums.

 

But when the tannins in red wine meet the luscious marbling and protein in a juicy steak, the reaction is magical. The meat tames the tannins in the wine, unleashing the bold flavors and especially, the fruit. It's a pretty delicious dynamic.

 

When it comes to marrying steak and red wine, there's no shortage of spectacular choices. Here are some of our favorites:

 

Barolo

The strength and boldness of an Italian Barolo, one of the more full-bodied examples of the Nebbiolo grape, stands up and complements the rich meatiness of Prime beef. Known for high tannin and acidity, these big, almost black-red wines were originally crafted to stand up to the substantial meats of Italy's Piedmont region.

 

Bordeaux

Arguably the world's most famous wine producing locale, France's Bordeaux region claims the distinction of being the largest fine-wine region in the world. Bordeaux is nearly always a blended wine, most commonly combining Cabernet Sauvignon and Merlot. A red wine from Bordeaux can handle many layers of flavors (such as complex sauces) and offer a few more of its own.

 

Cabernet Sauvignon

The most renowned grape for making cellar-worthy reds, big Cabernet Sauvignon is undoubtedly the ultimate personification of the "steak and red" pairing. At its most powerful, Cabernet Sauvignon is deeply colored, tannic and oaky from barrel aging. A well-marbled steak will instantly tone down the tannin in a Cab, creating a round, smooth pairing.

 

Châteauneuf-du-Pape
A Châteauneuf-du-Pape from the Rhône region of France combines a welcome peppery spice and earthy appeal that makes it a wonderful match for steak. Intricately blended Châteauneuf-du-Pape wines are often described as rich, raisiny, spicy and powerful.

 

Chianti Classico

Hailing from the historic heart of Italy's Chianti region between Florence and Siena, these high quality wines have come a long way since the days of the kitschy straw-covered bottle. Recent changes in the law now allow the use of 100 percent Sangiovese, as well as the inclusion of small proportions of untraditional grapes such as Cabernet Sauvignon. The resulting wines take Sangiovese's food-friendly fruit characteristics into deeper, richer, more powerful wines that willingly stand up to steak.

 

Côtes du Rhône
The typical spicy and slightly peppery flavors of red wines from the Côtes du Rhône region in France are a lighter alternative to some of the bolder, classic steak reds. As a bonus, these are also some of the best value wines for everyday drinking in the entire wine world.

 

Malbec

In no other country in the world is beef as celebrated as it is in Argentina. So it's no surprise that Argentina's national wine treasure, Malbec, is such a perfect match for steak. The deep colors, assertive flavors and great texture of Malbec make it a great partner for almost any steak cut.

 

Merlot

If you like your steak simply prepared – with just a sprinkling of salt and pepper – try a Merlot. There is enough tannin to hold up to the steak, yet the gentle fruit flavor brings something extra to the table. It also often has herbal nuances that pair well with many classic steak house accompaniments.

 

Petit Sirah

An inky-dark wine, with lots of body, jammy fruit and tannin, Petit Sirah has no relationship to the Syrah grape – and it's anything but petite. The wine's massive structure and rustic, sensual flavors make it one of the best matches for a grilled steak.

 

Pinot Noir

One of the most food-friendly reds around, Pinot Noir is prized for its versatility, complexity of flavors and supple body. Burgundy's Pinot Noirs (such as a Côte de Nuits) tend to be a bit bigger than California or New Zealand offerings. Pinot Noir's easy-drinking fruitiness also makes it a welcome red choice for white wine fans. It's earthiness is also a knockout with mushrooms and mushroom sauces.

 

Rioja

A standout from Spain, red varieties of Rioja are based on the Tempranillo grape, which contributes a mellow smokiness. Try a Rioja Reserva or Gran Reserva, as these distinctions are reserved for Riojas with a bit more age and complexity to stand up to steak.

 

Syrah/Shiraz

An intensely flavored grape, the flavors of Syrah (known as Shiraz in Australia) span from peppery elements to sweeter spices like cinnamon and clove. It is prized for a fantastic balance of luscious texture, rich flavor, full body and irresistible spice. The charred, crusty exterior of a grilled steak is a mouthwatering match for the exotic characteristics of a ruby-purple Syrah/Shiraz.

 

Zinfandel

A classically Californian option for a perfectly grilled steak is a medium to full-bodied Zinfandel. Earthy and packed with fruit, Zinfandel is often described as "jammy" – one taste and you'll understand why. California's most prized Zinfandels come from Sonoma, the Sierra Foothills and Napa Valley.

 

 

WHAT ABOUT WHITE?

No matter how classic a combination, steak and red wine may not be for everyone. And that's just fine. Trust your palate and enjoy the wines you like with the foods you like. Many of the lighter, crisper, high-acid whites fall a bit flat when paired with the rich marbling of a simply prepared steak, but there are certainly whites that are up to the task…

 

Chardonnay

A full-bodied Chardonnay is a white wine that can masquerade as a red, especially the classically oaky California styles. It will easily stand up to a rich steak.

 

Riesling

If you're planning to enjoy your steak with a sweet and spicy steak sauce, try a soft and slightly sweet Riesling from Washington or California to balance the peppery sauce flavor.

 

Interested in other pairings for white wine fans?  Top the steak with a tangier sauce, like salsa verde, or even a squeeze of lemon and a sprinkling of salt (in classic Tuscan style), and it magically matches a new range of more acidic white wines. Ironically, an acidic red-wine sauce can also make steak taste surprisingly good with white wine.