French Dip SandwichesWine Pairings: Bordeaux Blend Red
Fantastically flavored beef…golden toasted…dark, beautiful onions…and the most delectably savory liquid to dip it in.
Reverse Seared Steak with Garlic Herbed ButterWine Pairings: Cabernet Sauvignon, Bordeaux Blend Red
Cooking the steak in the oven first helps to break down the fat and connective tissue, resulting in a steak that’s both melting and juicy. The time spent in the oven also dries out the surface of the meat which helps to achieve a perfectly even sear across the surface of the steak. As long as you’ve got a meat thermometer (preferably instant read), this method really is foolproof!
Flank Steak with Herbed SalsaWine Pairings: Syrah, Cabernet, Merlot
To make this delicious flank steak it is good to chop all the salsa ingredients together on a large cutting board so the tomatoes, garlic, jalapeño and herbs get well combined. You can even season the salsa with a splash of olive oil on the board. This is great for tacos or just by itself!
Grilled Prime RibWine Pairings: Cabernet, Bordeaux Red Blend
There is nothing better than a prime rib roast, especially if you can find one that is USDA Prime. Michael Chiarello's recipe is absolutely the World's Best Prime Rib roast you will ever taste!
Pepper Steak with Roasted Red Pepper PestoWine Pairings: Spanish Red
This is a great quick and easy weeknight meal with lots of flavor.
Grilled Steak Sandwich with Herbed Tomato SauceWine Pairings: Italian Red, Medium Racy Reds
Rosemary and oregano season a rustic, open-face pileup that’s ready in just 35 minutes. The recipe calls for four slices of bread; if your loaf is wide, use two slices and cut them in half.
Braciole (Flank Steak)Wine Pairings: Sangiovese
Braciole is rolled-up flank steak basted with tomato sauce. Somewhat labor intensive, but totally worth it.
Beef EmpanadasWine Pairings: Malbec, Tempranillo, Grenache
These little stuffed pastries probably arrived in Argentina from Galicia, in northwestern Spain. Empanadas can be filled with a variety of flavors to make a delicious snack or a hearty, portable meal.
Beef Burgers with Blue Cheese and Caramelized OnionsWine Pairings: Full Robust Red
Salty blue cheese, sweet onions, and juicy beef are a classic and addictive combination. Cooking the onions is the most time-consuming part of this recipe, but be patient: It’s worth it to coax out their deep, earthy flavor.
Bison Burgers with Pinot Noir Onions and Goat CheeseWine Pairings: Pinot Noir
Fulfill your burger craving with bison which is a leaner meat as apposed to your traditional burger. The combination of pinot noir and goat cheese is amazing!
Sombrero FajitasWine Pairings: Malbec, Full Robust Red
This is a very easy family pleaser. Beef Skirts are rubbed with fajita seasoning and garlic powder then cooked in a blend of bacon, bell peppers, onions and cilantro and topped with Monterrey Jack cheese.
Bacon Burgers on Brioche BunsWine Pairings: Bordeaux Red Blend
This fantastic bacon burger recipe by Tyler Florence is a staff-favorite at Food and Wine Magazine. We think it will pair wonderfully with a Merlot-based Bordeaux.
Filet Mignon with Fig-Cabernet Vinegar GlazeWine Pairings: Cabernet, Merlot
Use a good Cabernet or other red wine vinegar, since it is the main ingredient. The combination of flavors is awesome. To save time, make the sauce the day before, it keeps perfectly.
Classic French Bordelaise SauceWine Pairings: Bordeaux Red Blend
This recipe for bordelaise sauce is a classic French sauce using red wine. The sauce is named after the famous wine-growing region of Bordeaux in Southwest France. Serve this over your favorite steak recipe with roasted potatoes.
Cabernet-Braised Short RibsWine Pairings: Cabernet Sauvignon
This recipe is great for a day you are home to let them cook a long time.
Grilled Eggplant MoussakaWine Pairings: Syrah/Shiraz, Cabernet Sauvignon
What makes the difference in this traditional Greek recipe is the grilled, not fried, vegetables, that impart a subtle smokey quality to the dish. It’s a lighter version of the famous Greek dish, and just as delicious.
Coffee-Marinated Beef Tenderloin SteaksWine Pairings: Cabernet Sauvingon
If you look in your pantry, you’ll probably find the staple items needed to make this marinade. Make an extra cup of joe the morning you plan to prepare the marinade. Store the marinade in the refrigerator until you’re ready to use it.
Beef and Cheese ManicottiWine Pairings: Sangiovese
Enjoy this traditional full-flavored Italian dish. It is definitely a crowd pleaser especially for a family dinner.
Pastel de Choclo (Chilean Beef and Corn Casserole)Wine Pairings: Syrah, Carmenere, Medium Racy Reds
This beef and corn casserole is very popular dish in Chile. The creamed corn on top caramelizes in the oven, and the result is a delicious salty/sweet combination that’s reminiscent of shepherd’s pie.
Aussie Beef and Peppers with GnocchiWine Pairings: Full Robust Reds
Gnocchi and tender beef strips are tossed with tomatoes, bell peppers, and mushrooms for a classic meal from Down Under.
Tapas Sliders with Pasilla Chili AioliWine Pairings: Tempranillo
These Spanish Sliders will make a great appetizer, or make into a meal with some roasted potatoes and a side salad.
Sicilian-Style MeatballsWine Pairings: Italian Reds
Frank Castronovo and Frank Falcinelli say that dried currants and pine nuts make these meatballs distinctly Sicilian. These marjoram-inflected meatballs seem to have been created with the Sicilian red variety Nero d’ Avola in mind.
Irish Beef Stew (with Guinness & Red Wine)Wine Pairings: Bordeaux Red Blend
The addition of Guinness and red wine take this beef stew to another level.
Cabernet Beef StewWine Pairings: Cabernet Sauvignon, Merlot, Bordeaux Blend Red
How to greet winter: sip a glass of wine and make this rich, saucy beef stew. Comfort food at it’s best! Paleo and gluten free.
Tender Grilled Short RibsWine Pairings: Full Robust Reds
The Koreans and the Argentineans know something that we don’t: Short rib is the best cut of meat for grilling. Chef J. Kenji Lopez very strongly suggests cooking your short ribs to medium-rare—about 130°F. Any cooler than that and the intramuscular fat will remain solid and waxy, rather than unctuous and juicy. Much hotter and the fat will start leaking out copiously, making your ribs tough and dry.
Classic Beef StroganoffWine Pairings: Cabernet, Merlot
Basic ingredients, quick prep and great flavor—all reasons that this dish is a classic! Tip: Beef is easier to cut when it has been partially frozen for about 1 hour first..
Chivito: Uruguayan Steak SandwichWine Pairings: Full Robust Reds, Malbec
Chivito is a hearty steak sandwich that is served in restaurants and cafés throughout Uruguay.
TafelspitzWine Pairings: Light Crisp Whites
Tafelspitz is the national dish of Austria. It is simply boiled beef with a variety of root vegetables, delicious broth, served with a horseradish sauce or a sour cream and chives sauce. Pair with roasted potatoes.
Chinese Crispy Beef with BroccoliWine Pairings: Full Robust Reds
Try this Asian style beef with broccoli over steamed rice. Great with one of your favorite bold reds.
All-American CheeseburgerWine Pairings: Cabernet Sauvignon
The All-American Cheeseburger has certain non-negotiable elements: American cheese is one of them. Rather than unwrap individual singles, get sliced cheese from your nearest deli counter - it tastes better and melts slower and more evenly.
Argentine Stuffed Flank Steak: MatambreWine Pairings: Malbec, Full Robust Red
Matambre is an Argentine dish made of a meat roll stuffed with vegetables, hard-boiled eggs and herbs, then boiled or oven-roasted. It is served sliced—with the fillings making a colorful display—either hot or cold.
Tri-Tip Steak with Shitake Mushrooms and Tipsy Onion and Garlic JamWine Pairings: Cabernet, Merlot
We love Emily G’s Jams! All flavors are delicious served over warm brie or cream cheese as an easy appetizer, but we really love how versatile they are as an added ingredient to a savory recipe. Check out Emily G’s recipe blog for other great ideas to use with her jams.
Juicy Oven SteakWine Pairings: Bordeaux Red Blend, Cabernet Sauvignon
Grilling and pan searing are both fantastic ways to cook steak, but with a thick cut, the outside can get gray and overcooked before the center is done. We highly recommend using a remote probe thermometer for this recipe so you can make sure to remove the steaks from the oven as soon as they hit the right temperature.
Norwegian MeatballsWine Pairings: Full Robust Red
Gjetost, a sweet, semifirm Scandinavian cheese, is available at most cheese shops.
Beef Sirloin with Piquillo Peppers and CapersWine Pairings: Cabernet Sauvignon, Full Robust Reds
Meat expert and cookbook author Bruce Aidells creates a fantastic, bare-bones rub for sirloin steak with nothing more than paprika, brown sugar, salt and pepper. Especially noteworthy is his use of pre-roasted, jarred piquillo peppers to make a quick, easy and delicious sauce.