This week’s food and wine pairing is with Chef Peter Vauthy of Red, The Steakhouse who shares with us “How to Cook the Perfect Steak”. Our wine choice with Chef Vauthy’s “perfectly” cooked steak is the Swanson 2005 Merlot coming in at $75 or higher depending where you purchase it. We’ve gone with this silky smooth heavy weight because no matter the cut of meat you choose, this benchmark wine will undoubtedly enhance or improve your dinner with its Cab-ish style; having many layers of berries and cherries and spices and oak that lends itself proudly to the judicious juice drinkers as well as the happy-go-lucky-wine enthusiast.
Pre heat your broiler or grill. If you are cooking on a charcoal grill, you want your coals to be all white before you begin cooking. This will ensure an evenly heated cooking surface and a charred steak. One that is not burnt from too high and uneven heating surfaces.
Remove the steak from the refrigerator 30 minutes before you start to cook and let it come up to room temperature. This is crucial in cooking a more consistent steak.
Season the steak on both sides with diamond crystal kosher salt of sea salt and fresh ground black pepper. With a high quality piece of meat there is no need for any marinades or tenderizers.
Place the steak on the broiler / grill and cook it for the same amount of time on both sides. For a 1′ inch steak, you are looking at four to five minutes per side for medium rare. Do no squeeze the steak as this will do nothing but push all the moisture out of the steak and make it dry.
Let the steak rest for about ten minutes before eating. This is crucial to making sure your steak is evenly cooking, extremely moist and has a great even color to it when you eat it.
If you are slicing your steak, cut against the grain.
Red, The Steakhouse 119 Washington Avenue Miami Beach, FL 305.534.3688