Seared steak

<b>Pan-seared steaks with tapenade:</b> Step carefully into this pairing when the preparation is salty, as this recipe certainly is (cured olives, anchovy, added salt). Salt makes abundant tannin even more astringent, so choose less tannic, smoother reds.
ct-ct-steak11a.jpg-20121224

( John Dziekan/Chicago Tribune )

Pan-seared steaks with tapenade: Step carefully into this pairing when the preparation is salty, as this recipe certainly is (cured olives, anchovy, added salt). Salt makes abundant tannin even more astringent, so choose less tannic, smoother reds.

  • Email E-mail
  • add to Twitter Twitter
  • add to Facebook Facebook
  • add to StumbleUpon StumbleUpon