When it comes to pairing steak and Cabernet in the summer months, you'll usually find us grabbing our silicone-tipped tongs and heading outdoors to throw our favorite cuts on the grill. So, consider this recipe for pan-seared rib eye with wilted rainbow chard our rainy day steak and Cabernet backup. It comes together in less than 20 minutes and offers sizzling summer flavor, especially when paired with the juicy berry fruit and silky tannins of Nickel & Nickel's DeCarle Vineyard Cabernet Sauvignon.
While the recipe is simplicity itself, this new Napa Valley Cabernet possesses the complex layers and compelling textures we expect from Napa Valley's Rutherford AVA. It pops with dark berry and cherry notes and ties all the flavors in this food and wine recipe together!
Pan-Seared Rib Eye with Wilted Rainbow Chard
2 tablespoons olive oil
2 tablespoons kosher salt
Freshly cracked pepper
4 10-oz. dry aged rib eye steaks, about 1 1/2-inches thick
8 tablespoons butter
Wilted Rainbow Chard
2 Tablespoons Olive oil
2 large shallots, thinly sliced
2 Bunches rainbow chard
Salt and pepper
Optional Red wine vinegar
Place a large cast iron or stainless steel pan on medium-high heat, then add the olive oil. Generously season the rib eye with kosher salt and fresh cracked pepper. Sear individually for four to six minutes on each side, then let rest for 10 minutes.
While the rib eye rests, remove rainbow chard leaves from the stem and slice into large pieces. Slice stems thinly on the bias. In a large saute pan, heat olive oil, then add your stems and shallots. Allow to sweat for one to two minutes, then add your chard leaves, season with salt and pepper and stir all the ingredients as they wilt down and release their water, about three to five minutes. For a bit of vibrance and acidity, mix in a splash of red wine vinegar and add any additional salt and pepper, to taste.
On four warmed plates, add a generous scoop of wilted chard and top with seared rib eye. Pair with the juicy berry fruit flavors and polished tannins of Nickel & Nickel's Decarle Vineyard Cabernet Sauvignon.
Searching for more wine pairing and recipe inspiration? Explore our wine and food recipe archives for mouthwatering menus for short rib, pasta, soup, lamb, venison and more. Pairing steak and Cabernet is just the tip of the iceberg
This Beef Tenderloin with Roasted Sweet Potatoes is a dreamy recipe to cook with your favorite culinary partner in crime. Inspired by the golden blooms of mustard sprouting up between our vineyard rows, Far Niente Chef Sarah Walz encased the tenderloin with toasted mustard seed to give it a Napa Valley twist. Slice it thin; top with our classic red wine shallot sauce.LEARN MORE
Last week, we invited Chef Eric Upper to share his tips on great grilling wines and Cabernet-friendly recipes for summer entertaining.LEARN MORE