A Singular Perspective

A Blog by Nickel & Nickel Winery

steak and cabernet pairing

When it comes to pairing steak and Cabernet in the summer months, you’ll usually find us grabbing our silicone-tipped tongs and heading outdoors to throw our favorite cuts on the grill. So, consider this recipe for pan-seared rib eye with wilted rainbow chard our rainy day steak and Cabernet backup. It comes together in less than 20 minutes and offers sizzling summer flavor, especially when paired with the juicy berry fruit and silky tannins of Nickel & Nickel’s DeCarle Vineyard Cabernet Sauvignon.

While the recipe is simplicity itself, this new Napa Valley Cabernet possesses the complex layers and compelling textures we expect from Napa Valley’s Rutherford AVA. It pops with dark berry and cherry notes and ties all the flavors in this food and wine recipe together!

Pan-Seared Rib Eye with Wilted Rainbow Chard

Wine Pairing: Nickel & Nickel DeCarle Vineyard Cabernet Sauvignon, Rutherford, Napa Valley



Serves 4

Rib Eye

2 tablespoons olive oil

2 tablespoons kosher salt

Freshly cracked pepper

4 10-oz. dry aged rib eye steaks, about 1 1/2-inches thick

8 tablespoons butter


Wilted Rainbow Chard

2 Tablespoons Olive oil

2 large shallots, thinly sliced

2 Bunches rainbow chard

Salt and pepper

Optional Red wine vinegar



Place a large cast iron or stainless steel pan on medium-high heat, then add the olive oil. Generously season the rib eye with kosher salt and fresh cracked pepper. Sear individually for four to six minutes on each side, then let rest for 10 minutes.

While the rib eye rests, remove rainbow chard leaves from the stem and slice into large pieces. Slice stems thinly on the bias. In a large sauté pan, heat olive oil, then add your stems and shallots. Allow to sweat for one to two minutes, then add your chard leaves, season with salt and pepper and stir all the ingredients as they wilt down and release their water, about three to five minutes. For a bit of vibrance and acidity, mix in a splash of red wine vinegar and add any additional salt and pepper, to taste.

On four warmed plates, add a generous scoop of wilted chard and top with seared rib eye. Pair with the juicy berry fruit flavors and polished tannins of Nickel & Nickel’s Decarle Vineyard Cabernet Sauvignon.

Searching for more wine pairing and recipe inspiration? Explore our wine and food recipe archives for mouthwatering menus  for short rib, pasta, soup, lamb, venison and more. Pairing steak and Cabernet is just the tip of the iceberg