A well-made wine, alone, has the ability to make us wax poetic. When paired with a well-made steak, you have the makings of a truly special experience. The best wine and steak pairings can elevate the taste of both your wine and your entrée – and we know what works.
Grill’n McMillian curates high-quality steak packages that earn the highest USDA beef grades. Their steaks are tender and flavorful, with beautiful marbling. Enjoy these incredible Grill’n McMillian cuts with Weed Cellars’ reds for a meal to remember.
Grill’n McMillian USDA Prime Beef Loin Tenderloin Filets with Chimichurri Sauce – Pair with Weed Cellars Cabernet Sauvignon
This leaner tenderloin filet provides a nice contrast to an oil-based sauce. Leafy, with refreshing acidity from the lime, this recipe matches well with the tangy dark fruit notes of Weed Cellars Cabernet Sauvignon.
Total Time: 25 minutes
2 12 oz USDA Prime Beef Loin Tenderloin Filets
3 Tablespoons fresh garlic, peeled
1 cup flat leaf parsley
½ cups fresh mint
½ cups cilantro
1 ½ cups olive oil
2 small limes, juiced
1 ½ Tablespoons red chili flakes
½ Tablespoon + 1 teaspoon kosher salt
First, make the Chimichurri sauce. Mince the garlic in a food processor. Add flat leaf parsley, mint, and cilantro, and pulse until finely chopped. Pour the olive oil, lime juice, red chili flakes, and ½ Tablespoon salt into the food processor, and process until smooth. Set aside.
Second, sear the steaks. Using a paper towel, pat the steaks dry. Rub 1 teaspoon kosher salt onto each steak; be sure to spread the salt evenly on all sides. Heat a large cast iron pan until it is hot. Then, add the oil and swirl to coat. Sear the steaks over high heat on one side for 4-5 minutes, flip them, and then sear the steaks on the other sides for 4-5 minutes.
Place the steaks onto a cutting board, and let rest for a few minutes. Slice and top with Chimichurri sauce to serve.
Grill’n McMillian USDA Prime Beef Bone-In Ribeye with Béarnaise Sauce – Pair with Weed Cellars Pinot Noir
Luscious Béarnaise goes wonderfully with juicy bone-in ribeye. Weed Cellars Pinot Noir is a perfect pairing for this decadent recipe; the structured red won’t be overwhelmed by the richness of the fatty, creamy, and indulgent meal.
Total Time: 25 minutes
2 24 oz Grill’N McMillian USDA Prime Beef Bone-In Ribeye Steaks
1 Tablespoon canola oil
3 Tablespoon Champagne vinegar
3 Tablespoons tarragon leaves, finely minced
2 egg yolks
8 oz butter, unsalted
1 Tablespoon lemon juice
1 ½ teaspoons salt
1. First, make the Bearnaise sauce. Place the butter in a medium bowl and melt it in the microwave. Using a whisk, mix in the Champagne vinegar, tarragon leaves, egg yolks, lemon juice and salt.
2. Grill the steaks. Heat an outdoor grill to high heat, about 500°F. Coat both sides of the steaks with oil and season each side with salt. Sear the steaks for 4-5 minutes on one side, flip them over, and continue to grill with the lid closed for about 4-8 minutes, depending on the desired degree of doneness.
3. Place the steaks onto a cutting board, and let rest for a few minutes. Slice and top with béarnaise sauce to serve.
Grill’n McMillian USDA Prime Beef Loin Sirloin Strip Steak with Garlic Butter - Pair With Weed Cellars Pinot Noir
Sirloin strip steak is packed with flavor, but can be dry if cooked the wrong way. Basting the steak in garlic butter helps it retain its moisture so it elevates Weed Cellars Pinot Noir. The richness of the dish brings out the ripe red fruits and earthy notes in the wine, making it all the more smooth.
Total Time: 20 minutes
2 12 oz USDA Prime Beef Loin Sirloin Strip Steaks
½ Tablespoon canola oil
2 teaspoons kosher salt
3 Tablespoons butter, unsalted
3 cloves garlic
1. Using a paper towel, pat the steaks dry. Rub 1 teaspoon kosher salt onto each steak; be sure to spread the salt evenly on both sides.
2. Heat a large cast iron pan until it is hot. Then, add the oil and swirl to coat. Sear the steaks over high heat on one side for 3-4 minutes, flip them, and then sear the steaks on the other sides for 3-4 minutes.
3. Move the steaks to the top of the pan. Place the butter and cloves of garlic on the bottom of the pan and tilt the pan, lifting the top of it upwards. This allows the melting butter to combine with garlic flavors. Still tilting the pan, continuously spoon the butter garlic sauce over the steak for two minutes. Flip the steaks and baste their other sides as well.
4. Place the steaks onto a cutting board, and let rest for a few minutes. Slice and sprinkle with kosher salt to serve.