Beef rib eye steaks are readily available from your local butcher or from Woolworths. This cut of meat is found just behind the upper ribcage area along the side of the animal and comes from an area of the animal that is only lightly worked during daily life and is thus tender. The exquisite marbling (fat deposits in the meat) also adds to this tenderness during roasting or grilling.
This month, Gordon Ramsay shows us how to cook the perfect rib eye steak (above) and we pair it with the Strawberry Fields 2010 red blend from Graceland. He sears the meat allowing the maillard reaction or browning of the meat to take place. This reaction occurs when amino acids and proteins react together under immense heat to form millions of delicious flavour compounds.
Always pair a wine with tannins such as a Cabernet Sauvignon or red blend with meat that is seared or braaied, the tannins will pair well with the maillard reaction. The body and complexity of the Strawberry Fields 2010 will also pickup on the rosemary and garlic added in the pan while searing. Gordon Ramsay also adds a knob of butter, adding a silky richness to the dish. The smoothness and richness of the Strawberry Fields 2010 will pair well with this element.