Food & Drink
Cast Iron Steak & Rutherford Cabernet: A Bold, Refined Classic
This is the kind of pairing that never goes out of style—but with our 2022 Rutherford Cabernet Sauvignon, it’s anything but expected. A perfectly seared cast iron steak delivers rich, beefy flavor and caramelized crust, while a bright, herbaceous salsa verde adds a flash of freshness. Enter our Rutherford Cabernet: its bold tannins and signature notes of dark cherry, cocoa, and earth meet the dish with polish and power. The result is an effortlessly elevated meal, ideal for date nights, dinner parties, or anytime you want to impress with the classics.
Salsa Verde
- 1 cup coarsely chopped flat leaf parsley
- 1 tablespoon capers
- juice and zest of one lemon
- 1 glove garlic, minced
- 1/2 cup extra virgin olive oil + 1 tablespoon, divided
- flake salt
Steak
- 1 T-Bone Steak
- Kosher salt
- freshly ground black pepper
- 1 tablespoon olive oil
- 3 tablespoons butter
- flake salt
In a small mixing bowl, use a fork to whisk together chopped parsley, capers, lemon juice and zest, garlic, 1/3 cup olive oil and a generous pinch of flake salt. Taste and add additional salt to your liking.
Remove T-Bone from refrigerator. Season generously with Kosher salt and pepper. Set aside at room temperature for 30 minutes.
Just before cooking the steak, use paper towels to thoroughly blot any moisture from the steak.
Heat olive oil and one tablespoon butter in a medium cast iron skillet over medium-high heat. Cook the steak 3-5 minutes per side until medium rare – add additional tablespoons butter to the pan as needed for basting.
Let steak rest for 10 minutes before slicing. Slice steak, sprinkle with flake salt and black pepper and top with Salsa Verde. Use any excess Salsa Verde on potatoes or roast veggies.
