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Chocolate Steak
Page Proprietary Red 2014
Paired with Chocolate Steak, Jackman Florida Wagyu, New York Strip
This was a pairing we did for a wine dinner featuring Bryan Page and his Page Wine Cellars / Revolver Winery wines.
Look, what I am about to show you can be done with different products, but “your results may vary.“
The ultimate way to recreate this pairing is to buy Page Proprietary Red (Now 2015 vintage), from Bryan’s website http://www.pagewinecellars.com/scripts/historyPg.cfm, or your favorite wine shop, and order the Jackman Wagyu New York Strips from Jackman Wagyu Beef http://jackmanwagyubeef.com/. I am not selling those products to you, I just love them and they are friends. We used their wine and steaks in our restaurant for the past several years.
As I mentioned earlier, if you want to try using your favorite strip, and your own big red, you of course can with varying results.
So let’s assume you took my advice and got the right stuff, here is how it is done:
If you are doing this at home, make sure your outdoor grill is pre-heated to as high as it can go so you can sear the steaks.
To prep your steak(s):
use about a teaspoon of the steak rub (equal parts sea salt, course black pepper and granulated garlic) on both sides of your steak just before placing it or them on your pre-heated grill. Stop! The key to a GREAT steak, (this is a steakhouse secret) very high heat for searing, and do not mess with the steak. Don’t try making diamonds, don’t keep touching it, turning it, moving it to another location of the grill. Just place it where your hot spot is, let the grill do its thing for about 3-4 minutes giving a nice char finish on one side, then flip it and do the same on the second side.
If you like your steak well done, please leave at this time and come back another day. If you like your steak rare to medium rare, keep taking notes. Sorry, moving on.
While you are waiting for the steak to sear, prepare a clean plate near the grill for resting your steak(s) and for adding the chocolate. For the wine dinner, I used chocolate fudge. The same kind you would put on ice cream. Easy. Just take the fudge, put a good amount on the resting plate. Enough to coat both side of the steak heavily.
OK so your steak has a beautiful char on both sides and is probably rare to medium rare inside. Take it from the grill and place on the clean plate with the chocolate you prepared earlier. While the steak is fresh off the grill and fiery hot,roll it in the chocolate so both sides are coated and let it rest. If you skip the “rest” stage, and cannot wait to taste your steak, you will be sorry. All the juice will run out on the plate and leave the steak dry and almost tasteless and maybe even tough. Let it rest about 5 minutes or so. The juices will redistribute evenly. After the first 2 minutes, flip it over to help the resting stage. You can leave the steak resting for as long as you need to if you are still waiting for the rest of your food to be ready.
When you are finished resting the steak, and are about ready to serve it, place it back on the grill to toast the chocolate and heat up the steak. Don’t cook it too long to avoid making the chocolate bitter.
It is ready to go! I recommend slicing it at the table letting the slices shingle on the serving plate.
A note about the wine, and tasting: Open the wine before you start cooking. Taste the wine right when you open it, then when you are ready to eat, taste the wine again before you taste the steak or anything else to see how it “opened up.” After you taste your chocolate steak, immediately take another taste of the wine and see how it pairs. Then just dig in and enjoy!
Any questions, or if you would like to try a twist on the chocolate, please email me: jordannaftal@me.com and I am happy to assist. I love doing a coffee version as well, and can be combined with the chocolate. The coffee version is more complicated. So, don’t just add it to your chocolate.