Grilling the perfect summer steak and the wine to go with it

Now that Summer is here, it’s time to take the covers off the thrones, clean off the tongs, and start grilling again. There is nothing quite like gathering with some good family and friends over a good bottle of red, a prime cut of beef perfectly seasoned, and picturesque sunset. We may not be able to predict the perfect day but we can certainly help put together two parts of the equation.

Here is one of the best summer steak recipes and bottle to help wash it down.

Food and wine

1 1 -pound New York strip steak (about 1-inch thick)
Kosher salt and freshly ground pepper
1 large shallot, minced
3/4 cup boxed red wine
2 to 3 tablespoons cold unsalted butter, cubed


Remove the steak from the refrigerator 30 minutes before cooking. Heat a large heavy-bottomed skillet over medium-high heat. Pat the steak dry and season generously with salt and pepper on all sides. Place the steak, standing up on the strip of fat, in the pan and hold it with tongs until the fat renders and the pan is slick, about 2 minutes.

Place the steak flat in the pan and sear until deep brown on one side, 4 to 5 minutes. Turn and cook on the other side until a thermometer inserted sideways into the thickest part registers 120 degrees for medium-rare, 3 to 4 more minutes. Transfer to a cutting board and let rest 10 minutes. Reserve the drippings in the skillet.

Add the shallot to the drippings and cook over medium heat until golden, about 2 minutes. Add the wine and scrape up any browned bits with a wooden spoon. Bring to a boil and cook until reduced by half and slightly syrupy, about 7 minutes; remove from the heat. Whisk in the butter, one piece at a time, to make a glossy sauce. Add 1/2 teaspoon salt and 1/4 teaspoon pepper or season to taste. Slice the steak against the grain and serve with the sauce

And to wash it down? How about a 2008 Chono Carmenère Reserva

This Chilean Carmenère pairs perfectly with rare ribeye, or a nice strip steak. It features very silky tannins, notes of brambly fruit and blackberry with a slight hint of spice. Chono Carmenère Reserva originates in the Central Valley of Chile, where this signature grape of Chile is grown on the river plains beneath the Andes. Grapes are hand selected and 60% are barrel aged for ten months. You’ll notice this wine is very round on the palate with a wonderful suppleness. Enjoy, and when you speak of us speak well.