Dining at a steakhouse with someone who doesn’t drink red wine can be challenging — especially if the restaurant doesn’t offer a “by the glass” list.
But if your dining mate likes the rich, buttery style of Chardonnay, your “problem” is solved. In that case, order a bottle of Chardonnay to accompany steaks topped with melting butter.
White wine with a steak? It’s one of those pairings that works based on how the food is prepared. Hey, a whole book was written around the theme, “Red Wine With Fish,” so why not white wine with beef?
Don’t believe us? Test out this pairing at home by following this recipe and serving the steaks with a rich, buttery Chardonnay.
RIB-EYE STEAKS WITH BEARNAISE BUTTER
* ¼ cup rich, buttery Chardonnay
* 1 teaspoon minced shallot
* ¼ teaspoon dried tarragon
* 5 tablespoons butter, set out to room temperature
* 1 tablespoon minced fresh tarragon
* Black pepper
* Olive oil
* Two 12-oz. rib-eye steaks (each approximately 1 1/8 inches thick)
1. In a heavy small saucepan, bring Chardonnay, shallot and dried tarragon to a boil.
2. Keep heating until liquid reduces to a glaze, then cool completely.
3. Whisk butter and fresh tarragon into shallot mixture, and season with black pepper to taste.
4. Shape butter mixture into a log. Wrap it in plastic, and place in refrigerator until firm.
5. When butter is chilled, cut it crosswise into ¼-inch-thick slices. Allow butter to return to room temperature.
6. Brush a large non-stick skillet with olive oil, and heat over medium-high heat.
7. Sprinkle steaks with pepper to taste and add to skillet.
8. Cook to desired doneness, and then transfer steaks to plates.
9. Dab butter slices on top of steaks and serve.