THE WORKING PERSON'S STEAK & WINE DINNER
Keenan 2021 Napa Valley Cabernet Sauvignon · Vermont Wagyu Chuck Eye (Delmonico)
Full Flavor. Delicious Luxury at a Fraction of the Price.
Meet two of the wine and food world's best kept secrets!
Cut from the exact same Wagyu muscle group at the Vermont Wagyu Farm as the premium ribeye, the chuck eye delivers that same legendary, buttery marbling — at a fraction of the price. Lock in the juices with a low-and-slow reverse sear, then finish with a sizzling crust.
To unlock its full potential, pour a glass of the Keenan 2021 Napa Cabernet Sauvignon. Just like the chuck eye, this Cab is a masterclass in hidden value, punching way above its weight with the rich structure and dark fruit needed to cut through that gorgeous Wagyu marbling. Together, it’s a $250 steakhouse experience at home for a fraction of the cost. The only secret ingredient? A little patience and know how.
Everyone loves a deal. Everyone loves a program that way over-delivers. That is exactly what this menu architecture is built for: two world-class products that out-kick the coverage, every single time.
THE WORKING PERSON'S STEAK & WINE DINNER · The Architecture
INGREDIENTS — THE STEAK
- Vermont Wagyu Chuck Eye (Delmonico), medium (0.61–0.80 lb / ~10–12 oz)
- Kosher salt — for dry brine (be generous)
- Beef tallow — for searing (~1 tbsp)
- Beurre d’Isigny AOP — 1 generous knob, finishing only
- Vermont Wagyu Heirloom Finishing Salt — finish at plate
Vermont Wagyu Heirloom Salt — farm-sourced finishing salt, applied at plate.
EQUIPMENT
- Wire rack + rimmed sheet pan
- ThermaProbe Temperature Probes
- Cast iron skillet
- Tongs
Chuck Eyes on a wire rack after low and slow, ready to be seared.
REVERSE SEAR — STEP BY STEP
1. Dry Brine
Pat steak dry. Season aggressively with kosher salt on all surfaces — top, bottom, and edges. Place on wire rack over sheet pan. Refrigerate uncovered overnight.Minimum: 2 hours. Salt is not the enemy. Fear of salt on a quality steak is.
2. Low and Slow
Preheat oven to 225°F. Place rack and pan inside. Cook until internal temperature reaches 100–105°F. Time varies by thickness — expect 35–55 minutes. Use your ThermaProbe thermometer. Don’t guess.
3. Rest
Remove from oven. Tent loosely with foil. Rest minimum 15 minutes. This is a good time to make a side dish! We made broccoli with a compound butter for layers of flavor.
5. Sear
Heat cast iron over highest heat until smoking. Add beef tallow. Sear 60–90 seconds per side, plus the edges. You are building crust — the oven already cooked it
6. Plate
Finish with Vermont Heirloom Finishing Salt and a generous pat of very high-quality butter. The pyramid flakes catch light, deliver a textural burst, and activate the Wagyu fat on first bite. The melting butter adds
another beautiful layer of flavors. This is not decoration. It is architecture
“Unlocking elite flavor at a value price doesn’t
mean sacrificing an ounce of quality. A working
person’s menu should still deliver complex,
luxurious layers—you’ve just mastered the art of
finding them before the rest of the world catches
on.”
THE WORKING PERSON'S STEAK & WINE DINNER · The Reveal
The Chuck Eye lives right next to the Ribeye — same muscle group, same Wagyu genetics, fraction of the price. Medium-rare interior, Beurre d’Isigny AOP melting into the crust. No sauce needed. No apology required.
NUTRITION INFORMATION — PER SERVING (STEAK + FINISHING BUTTER)
| Protein | Total Fat | Carbohydrate | Fiber | Est. Calories | |
|---|---|---|---|---|---|
| Grams | 50g | 47g | 0g | 0g | ~625 |
| % of Calories | 32% | 68% | 0% | – | |
| Source | Wagyu beef | Wagyu marbling, Beurre d’Isigny AOP | None | None |
Key Micronutrients (notable per serving): Zinc ~12mg (109% DV) · Iron ~5mg (28% DV) · B12 ~4.5mcg (188% DV) · Selenium ~38mcg (69% DV) ·
Choline ~120mg (22% DV) · Phosphorus ~380mg (30% DV)
Zero carbohydrates. Zero sugar. No seed oils. No processed ingredients.
Nutrition estimates derived from USDA data for full-blood Wagyu beef. Actual values vary by exact cut weight and preparation. Macronutrient percentages calculated from caloric values: protein 4 cal/g · fat 9 cal/g · carbohydrate 4 cal/g. Values sum to 100%.
A NOTE ON SALT
Two applications of salt in this recipe: the overnight dry brine and the Vermont Wagyu Heirloom salt finish at plate. Neither is excessive. Both are intentional. The fear of salt on quality protein is a relic of dietary advice that confused table salt on processed food with kosher salt on a farm- raised steak. They are not the same conversation. Salt the steak. Eat well.
Vermont Wagyu Heirloom Finishing Salt at plate delivers the perfect mineral finish on this cut.
THE WORKING PERSON'S STEAK & WINE DINNER · The Wine & The Producers
WINE PAIRING — KEENAN 2021 NAPA VALLEY CABERNET SAUVIGNON
Keenan 2021 Cabernet Sauvignon, Napa Valley
Spring Mountain District Estate (73%) · Pope Valley (27%) · 100% Cabernet Sauvignon · 14.3% ABV · Dry · 2,445 cases produced · Bottled August 3, 2023
Estate fruit harvested September 7–14, 2021. De-stemmed, fermented 10–14 days, barrel aged 20 months in 33% new French and American oak. Estate grapes deliver concentration and structure; Pope Valley fruit adds aromatic complexity and mid-palate balance.
93 Points — James Suckling, March 2024
Dark berries, dried herbs, bark and undergrowth on the nose. Firm tannins on a serious frame. Chalky center palate, powdery compact finish. Cellaring potential through 2026 and beyond.
Why This Pairing Works: Cabernet tannin is built for fat. The Wagyu chuck eye delivers it. The marbling softens the wine’s firm frame while the dark fruit cuts through the richness. The heirloom salt finish bridges both. At $76, this bottle earns its place.
THE PRODUCERS — FARM & FARMER FIRST
Vermont Wagyu at Spring-Rock Farm
Springfield, Vermont · Dr. Sheila Patinkin, proprietor
· 100% Full-blood Wagyu
The Chuck Eye — also known as the Delmonico — is a forward extension of the longissimus dorsi, the same muscle that forms the ribeye, with additional connective fascia from the shoulder. On a full-blood Wagyu animal, that fascia renders down during the reverse sear and becomes depth of flavor, not toughness. At $42, this is the most honest value at Spring-Rock Farm. You are buying the farm, the farmer, and the genetics — not the name on the menu.
vermontwagy.com · Springfield, VT 05156
Keenan Winery
Spring Mountain District, St. Helena, CA · Michael Keenan (2nd gen) · Reilly Keenan (3rd gen, winemaker)
Keenan has farmed Spring Mountain since the 1970s — approximately 180 acres, 50 planted, at elevations reaching 1,600 feet. Cool nights, volcanic soils, and mountain air produce Cabernet with structure you can age, at prices that don’t require an apology. The 2021 Napa Cab is their estate-forward expression: serious, cellarable, and underpriced for what’s in the bottle.
keenanwinery.com · P.O. Box 142, St. Helena, CA 94574
Limited animals. Limited cases. Unlimited flavor.
These aren’t forever offerings — small farms and small-production wineries sell out. When they’re gone, they’re gone. Secure your allocation now.
Vermont Wagyu — Spring-Rock Farm
Secure your allocation:
(802) 885-7812 · vermontwagyu.com
Mon–Fri, 9am–3pm · Springfield, VT
Keenan Winery
Secure your allocation:
(707) 963-9177 · keenanwinery.com
St. Helena, CA · Spring Mountain District
A Note from Keenan Winery
Here at Keenan, we believe the finest bottles don’t belong tucked away for rare occasions—they belong at the center of a life well-lived. Our long-time friend, colleague, and Eastern U.S. Brand Ambassador, Van Potts (President of Preston-Layne & Partners), is just as obsessed with the art of the table as we are.
Straight from Van’s King Street Kitchen, this is what he calls “The Working Person’s Steak & Wine Dinner.” It’s a masterclass in culinary insider tradecraft. By pairing a hidden-gem Wagyu cut with our 2021 Napa Valley Cabernet Sauvignon, Van has mapped out a 5-star steakhouse experience at home—proving that you don’t need a massive expense account to enjoy complex, luxurious layers. You just need the insider know-how to get them ahead of the crowd.