You’ve been grilling steaks for years. But you’ve probably never grilled like this blog post suggests. I posit that this will be your new way to grill Rib-Eye! Check it out.
Have you ever seen a restaurant wine list that offers wines at (or modestly above) retail prices? Rare, right? How about Domaine de la Romanée-Conti Échézeaux 2002 for less than half the current auction price? I found such a place in Buffalo NY.
Tagliata – thinly sliced beefsteak drizzled with an herb-infused oil, served over a bed of arugula – is our favorite interpretation of steak salad. Try this with a Cabernet Franc from Chinon.