Grilled Rib Eye with Cabernet Sauvignon (Adirondack, Red Barn Reserve)
I lost a silly bet with my friend Rosemary and I had to serve steak dinner for six guests of her choosing. I would have had a free weekend at her beach house had I won. I would get to use her cottage anyways and the dinner was fun for me to as we had many of the same friends. My only worry was that she would invite two couples, her husband and a single gentleman for me. I had survived Rosemary’s set ups in the past and this time, I was sure to live.
“Are we set for this weekend?” Rosemary called me when I was stuck in traffic.
“Yes Mam. I’m coming home from the butcher, who’s going to have eight prime rib eyes ready for pick up on Friday. I also bought a nice cabernet to go with the meal and you still have to tell me what sides to prepare.”
“I love your creamed spinach and bright green salad of mixed baby greens. You’re making the cabernet mushroom glaze to pour over the meat – right?”
“You’re the boss Rosemary.”
“I like the sound of that Sylvia.”
“For Friday night only and I hope you aren’t bringing a date for me.”
“See you Friday Sylvia and wear that cute black dress of yours.” Click, Rosemary hung up.
I picked up the steaks for Friday dinner that were wrapped in butcher paper and ready. Their heft was surprising and I knew the man behind the counter set me up right. There was always trepidation when hosting a dinner party but I found that serving steak and cabernet was a sure home run. I knew the guests well enough to know that none of them were vegetarians or carrying a child, so I had my bases covered.
I opened a couple of bottles of the cabernet and set aside one to use in my mushroom cabernet glaze. I couldn’t help but taste the reserve cabernet, which brought back memories as I had recently toured the Adirondack winery and saw the Red Barn. Many people skipped New York State wines, which I was beginning to enjoy more often. The meat sat out on the counter as I started the cream spinach and reduction sauce. My oven had a broiling rack that never failed and I turned up the heat to get it ready. The table was set with my white dishes and a structured red arrangement sat in the center of the table. I salted and peppered the steaks and set them aside. My meal was on autopilot when the doorbell chimed. What could go wrong? I asked myself.
“Rosemary, welcome. I see you brought a guest whom I don’t know.” I said with a smile as I secretly nudged my friend.
The nice looking man threw out his hand to shake mine. “I’m Kevin Nardin and Rosemary has told me wonderful things about you.” He had an insincere smile and a familiar last name.
“I know a Mitch Nardin; you aren’t related are you?”
“I’m his brother and I hope you won’t hold that against me.” He roared with laughter.
I had worked with his brother in one of my first restaurant jobs. We clashed and he accused me of theft, which wasn’t true. Instead of remaining at the restaurant under a cloud of scrutiny, I left. He had the same obnoxious laugh and it would be impossible not to think of Mitch all evening long.
“I remember Mitch from years ago. Tell him Sylvia Sterling said hi.”
“I can’t he’s dead.” I looked down and Kevin broke out in laughter again. “Ha, I got you. Mitch is alive and well. Living in California.”
To my delight, my other guests arrived. Cindy and Jeff were neighbors of Rosemary and her husband Parker; Griff and Julie were old friends. We mingled, caught up and drank cocktails until it was time to put the steaks on.
“At Rosemary’s request we’re having rib eye steaks. I make them medium rare but if you have a different preference, let me know.”
Kevin raised his hand as if we were in a classroom. “I’m a strict vegan Sylvia.” The room went silent as everyone waited for my response. Kevin started to cackle yet again. “Got ya again. I’m a carnivore. That would have been a nightmare if true.”
“Not at all Kevin. I’m always prepared to accommodate.” I said coolly.
I returned to the kitchen after I started everyone on a simple green salad and bread. I plated the steaks and the creamed spinach. The cabernet Mushroom sauce was the final step before serving dinner.
“I’m serving a reserve cabernet Sauvignon from the Adirondack Winery on the Hudson River in New York. I used it in the sauce as well and I hope you enjoy it.”
The steaks oozed with tender juices when cut into. It was a lick your plate meal; sounds of enjoyment were abounding. Kevin raised his hand again which was really starting to piss me off.
“Yes Kevin and no need to raise your hand. We’re not in a lecture hall.”
“Just being polite. Do you have a bottle of steak sauce handy?”
“Just a minute. I think I have a bottle of Heinz 57 from when I made meatloaf last year.” I went to the kitchen and returned with his request. It would clash with the sauce but it was his palette so I let it go.
“Nice cabernet Sylvia. It’s a beautiful red garnet color and it has a cherry flavor that I like in a red wine,” Parker commented.
“Rib eye and a medium-bodied cabernet. If I were a dying man, this would be my last supper.”
“Ditto what he said. The tannins are grippy and not to strong, which I find in many cabernets. The way the wine carries into the mushroom sauce is divine.”
Kevin was going to raise his hand but thought better of it. “I hope you don’t eat like this all the time Sylvia. Too much red meat can be a killer. I prefer California cabernets, especially with meat because I think it deserves something more full bodied.”
I smiled as I kicked Rosemary under the table. She mouthed the words So Sorry. I cleared the plates that would need no scraping because my guests ate every morsel. A sure sign of a job well done.
