One wine. Two bites. Two honest results.
Santa Ynez Cabernet Challenge
E11even Wines 2017 Cabernet Sauvignon
Matthew’s bite
Grilled Rib Eye Steak
What the pairing is
Charcoal-grilled rib eye with a light yellow-mustard rub and grilled tomatoes, seasoned simply with salt, pepper, and garlic powder.
The idea behind the pairing
My goal was to let the natural fat and proteins of the steak interact with the tannins and bring the wine into better balance. I found the wine well structured but, nine years after the vintage, still high in tannic character, with the dark-fruit flavors buried. I did not want to over-season the meat and create additional competition with the alcohol I perceived in the wine.
What Matthew discovered
I felt the grilled steak and tomatoes achieved better overall balance. For my palate, the natural fat and protein in the steak, together with some acidity from the tomatoes, tamed the higher tannic levels and made the wine experience a little softer and more enjoyable. I did not get a noticeable pop in the fruit flavors, which would have been a bonus. I liked the flavor of Tom’s dish, but thought its spiciness and the wine’s alcohol combined to keep the wine out of balance for me.
Best to serve
Grill red tomatoes alongside the steak. I like their flavor with grilled meat, and their acidity may help bring the wine into better balance. Rest the steak under foil for about 5 minutes before slicing.
Make Matthew’s bite
Ingredients
- Rib eye steak
- 1/4 cup yellow mustard
- 2 tbsp water
- Salt to taste
- Pepper to taste
- Garlic powder
- Large tomatoes
- Avocado oil
Instructions
- Mix 1/4 cup yellow mustard with 2 tablespoons water and brush onto both sides of the steak.
- Season the steak with salt and pepper to taste.
- Grill over hot charcoal to the desired temperature. Matthew typically targets about 4 minutes per side for medium rare on his grill.
- Halve the tomatoes and brush them with avocado oil.
- Sprinkle the tomatoes with salt, pepper, and garlic powder.
- Grill the tomatoes with the steak, skin side down, taking care not to burn them.
- Let the steak rest, covered with aluminum foil, for about 5 minutes before cutting.
- Slice the steak, quarter the tomatoes, and plate together.
Tom’s bite
Gochujang Beef
What the pairing is
Rib eye cubes coated in a gochujang, brown sugar, and olive oil mixture, pan-cooked and served with rice and cilantro.
The idea behind the pairing
My goal was to create a dish with big textures and flavors to balance the large-scaled wine. I also wanted some spiciness in the food to hopefully bring out fruitiness in the wine, with the wine providing welcome relief to the building heat in the mouth.
What Tom discovered
While I loved my dish, my goal of the wine providing refreshing relief to the heat was not entirely successful. The relatively high acid in the wine was accentuated by the spiciness of the food, and there was a bit of a clash. It was a perfectly fine pairing, just not as successful as it could have been. Next time I have this wine, or something similar, I will likely tone down the spiciness. Matt’s grilled steak with tomatoes had a simplicity that served the wine better, in my opinion. The food did not compete with the wine, but complemented it.
Best to serve
Have the rice finished and warm before cooking the steak. Top the rice with roughly chopped cilantro and serve the warm gochujang-coated rib eye cubes on or beside it.
Make Tom’s bite
Ingredients
- Rib eye steak
- 1/4 cup gochujang sauce
- 2 tbsp brown sugar
- 3 tbsp olive oil
- Pinch of salt
- Pinch of pepper
- Rice
- 1 cup cilantro
Instructions
- Combine 1/4 cup gochujang sauce, 2 tablespoons brown sugar, 3 tablespoons olive oil, and a pinch of salt and pepper in a bowl. Mix well.
- Start cooking the rice. Allow it to finish before cooking the steak and cover it to keep warm.
- Roughly chop 1 cup of cilantro to use as a topping on the rice.
- Cut the steak into bite-sized cubes, removing all excess fat.
- Add the steak cubes to the gochujang mixture and ensure all cubes are well coated.
- In a hot pan over medium-high heat, add the marinated steak cubes and stir continually for even cooking. Cook to the desired doneness, approximately 3–5 minutes for medium rare.
- Scoop rice onto a plate, top with chopped cilantro, and add a helping of the rib eye cubes on or beside the rice.