Beef: March 2008 Archives

Grilled New York Steak

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                By Vincent Nattress, Culinary Consultant to Napa Free Range Beef

FOOD+WINE PAIRING
Although Cabernet Sauvignon is often heralded as the perfect foil for steaks, a wine such as Merlot, with softer and fruitier notes and lower acid, is a better match for beef prepared with saltier, sharper and more savory marinades.

INGREDIENTS

Serves 2-4

  • Two 10-12 ounce New York steaks
  • 1 clove garlic, thinly sliced
  • 1 teaspoon fresh thyme, chopped
  • 1 teaspoon soy sauce
  • 1 tablespoon olive oil
  • 1 teaspoon cracked black pepper

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