Beef: March 2008 Archives

 

                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.

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