Chef K.C. Gulbro emphasizes the importance of using fat and wine in marinades to enhance the flavor and texture of lean French-cut steak.
Gulbro advises against using cooking wines or heavily oaked/tannic wines for marinades, recommending medium-bodied options like Pinot Noir or Merlot for optimal flavor.
Allowing the beef to marinate for two to six hours helps achieve a good flavor balance, avoiding overly mushy texture from prolonged marination.
To enhance serving options, pairing the cooked steak with creamy French sauces like Diane or Hollandaise can add richness and elevate the dish.
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