Steakhouse dinner for Petite Syrah
I have a couple of 2005 Petite Syrah's that I have been itching to open recently, and would like to cook a steakhouse type of dinner for my friends. I am thinking of cooking some nice dry-aged steaks and keeping that simple, but would also love some input on cuts, sauces to put on them and specifically sides to make. I really appreciate any help you may offer.
Petite Sirah is a great match with beef. As you suggested, dry-aged is a solid bet. I would also go with grade prime steaks. IMHO, a good grade prime dry-aged steak does not need a sauce. Let the taste of the meat be the star of the show. As far as cuts, I like ribeye. Bone-in would be preferable.
If you are looking for steak house type sides I guess creamed spinach is a traditional choice. Twice baked potatoes, pomme frites or potatoes dauphinoise would also be good potato options. Some people like mushrooms sautéed in butter or onion strings with their steaks.
Ribeye and creamed spinach is classic but I have had some seriously good flatiron steaks with an anchovy compound butter melting over the top of the steak with pomme frites or belgium style fries.
Another good side that is less common but very delicious with steak is an angel hair pasta tossed with butter, garlic and a heavy dose of Parmigiano-Reggiano. I will sometimes go with this instead of a potato.
Other sides to consider: creamed corn, brussel sprouts with bacon, truffled mac and cheese.
Usually a ribeye has enough fat/flavor that it doesn't need a sauce, especially if it has a bone which adds flavor. Sauces are more for leaner cuts like a filet.
You could go with the Porterhouse which gives you both a strip and tenderloin. Which would be my choice.
Carmelized onions and sauteed mushrooms are two other nice toppings to throw in for good measure.
re: Scott M
re: Scott M
You bet. Buffalo (Bison) ribeye or beef short ribs would be great with Petite Sirah. If you do end up going with Buffalo/Bison be very attentive when cooking it because it is easy to overcook. Braised short ribs, on the other hand, are almost imposible to screw up. But that dish is also veering away from your steak house theme.
imho, it is sacrilege to put any kind of "sauce" on terrific dry-aged beef.
to me, it's like taking a highlighting pen to a 2 carat clear diamond ring in order to "give it some color."
maybe i'm weird, but i don't like the heaviness and creaminess of creamed spinach with good beef either.
a salad and a baked potato is all i'd want if i was being served really top-quality beef.
rib eye is the cut i prefer.
on the other hand, when folks serve regular super market type select beef, to my palate that is a good time to break out the sauces, creamed spinach, and to consider dousing the thing with butter
your petit sirah should be dandy for any beef steaks.
Appreciate all of the help. Wound up getting a couple of beautiful ribeyes, med-rare. I did some new potatoes seasoned and baked, and a side of cauliflower with garlic, lemon and fresh rosemary. Had a bottle of the Chiarello 2005 PS and it was beautiful as well. Thank you again for the help!