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.
Cheddar BLT Burgers with Tarragon Russian DressingWine Pairings: Cabernet, Merlot, Malbec, Syrah
At BLT Burger in Las Vegas, chef Laurent Tourondel brushes burgers with butter while they're on the grill. The natural sugars caramelize, making the meat extra-delicious.
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, Rhone Blend Red
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: Bordeaux Red Blend, Rhone Blend 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.
Rosemary and Garlic Roast BeefWine Pairings: Bordeaux Blend Red
The herbal rosemary and garlic becomes caramelized with this roast as it cooks.
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
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 Sauvignon
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.
Blue Cheese BurgersWine Pairings: Bordeaux Red Blend
Fabulous grilled blue cheese burgers, with ground beef, mustard, garlic, green onions, and tangy creamy blue cheese.
Aussie Beef and Peppers with GnocchiWine Pairings: Syrah/Shiraz
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.
Pepper-Crusted Steaks with Worcestershire-Glazed PortobellosWine Pairings: Cabernet Sauvignon, Merlot
It's important to splurge on well-marbled choice or prime strip steaks for this recipe. Lighter eaters might want to share one of these substantial cuts.
Easy Beef Stew over Rice or NoodlesWine Pairings: Bordeaux Blend Red, Malbec
This beef stew is made with root vegetables, pot roast, fennel bulb and beef consume that is quick and delicious. Perfect for a weeknight meal.
Tender Grilled Short RibsWine Pairings: Malbec
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: Malbec
Chivito is a hearty steak sandwich that is served in restaurants and cafés throughout Uruguay.
TafelspitzWine Pairings: Pinot Grigio/Gris, Riesling, Sauvignon Blanc
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.
Spice-Rubbed T-Bone SteaksWine Pairings: Cabernet Sauvignon
Big, thick steaks need a lot of seasoning, so be sure to cover them liberally with salt, pepper and any rub before grilling.
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.
Tri-Tip Steak with Shitake Mushrooms and Tipsy Onion and Garlic JamWine Pairings: Cabernet Sauvignon, 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 Blend Red, 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: Rhone Blend Red
Gjetost, a sweet, semifirm Scandinavian cheese, is available at most cheese shops.
Beef Sirloin with Piquillo Peppers and CapersWine Pairings: Cabernet Sauvignon
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.