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The Perfect Steak with Cabernet Sauvignon

RECIPE BY Rebecca Christiansen
Featuring Portland Steak Salt by Portland Salt Co. 

Serves 2
Active TIME  About 25-30 minutes


  • 2 6-8oz Filets, New York or Ribeye Steaks
  • 1-2 tsp of Portland Steak Salt
  • 1-2 tbsp of Neutral Oil (if pan searing instead of grilling)


Pair the steaks with a grilled or roasted vegetable using extra virgin olive oil and a pinch of Portland Steak Salt. Broccolini and asparagus are colorful additions. Enjoy!

  1. Preheat your stove top grill to its highest temperature. The goal is to sear the outside well while not overcooking the steaks.
  2. Season your steaks on top, bottom, and sides. Steaks with more marbling, like New York and Rib Eye cuts, are best with additional Steak Salt.
  3. Sear on the hot grill or pan, turning and flipping occasionally, until meat reaches an internal temperature of 115˚F for rare, 125˚F for medium rare, and 135˚F for medium.
  4. When you have reached your desired temperature, let the steaks rest for 5-10 minutes before slicing and serving.

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