If red wine rules your palate, then consider Silver Oak one of the reigning kings of cab. It has a HUGE following here in the Lone Star State and is among the most recognizable names in the country! For over 40 years, they’ve produced distinctive, highly drinkable Cabernet Sauvignon from their Napa Valley & Alexander Valley wineries.
Goodtaste had the privilege of joining resident chef, Dominic Orsini, for a glass of the good stuff PLUS a lesson in outdoor grilling with the best meat money can buy: HeartBrand Akaushi!
You can imagine how ideal the setup was…the most picturesque Napa winery, a sunny, breezy California day with incredible cabernet straight from the source, paired with buttery, rich Akaushi steaks. Chef Orsini gave us some insight on how to chargrill a Porterhouse cut (includes NY Strip & filet mignon still attached) ‘Bistecca Fiorentina’ style over white oak coals.
Just about four (4) minutes on each side and our end result is a tenderness from the Akaushi that pairs splendidly with the Silver Oak cabs. Akaushi requires only a little seasoning and a can generally cook at a lower heat index than other types of beef. Not only are these the best tasting steaks on the market – they’re also the healthiest.
In addition to a positive ratio of fatty acids, HeartBrand Akaushi is also a significant source of oleic acid…where that great beefy flavor comes from. Chef Orsini’s final add was a simple dressing of olive oil, parsley, garlic and Calabrian chilis for a touch of spice. All things delicious on the horizon!