Steak Is a Forever Food
By Chef Steve Coppolillo – Co-Founder, Owner, & CCO
Steak is a forever food. But the best steak dinners don’t have to feel heavy.
When I’m building a steak plate at CHC, I’m thinking about balance: rich beef, seasonal brightness, herbs that wake everything up, and a wine that matches the whole dish—not just the cut.
Seasonal produce is the secret weapon
A great steak brings fat, richness, and deep savory flavor. Seasonal vegetables bring the contrast that makes you want the next bite: crunch, sweetness, acidity, and color.
And when produce is in season, it doesn’t need much. A quick char, a little olive oil, a squeeze of lemon—done.
Here’s how I think about it through the year:
- Spring: asparagus, peas, favas, radishes, morels
- Summer: tomatoes, corn, zucchini, peppers, stone fruit
- Fall: mushrooms, squash, Brussels sprouts, apples, pears
- Winter: broccolini, carrots, beets, cabbage, citrus
The formula is simple: steak for richness, produce for brightness.
Herb sauces make steak feel lighter (without losing flavor)
A lot of steakhouse sauces are delicious—but they can be heavy. Herb sauces do something different: they add freshness, aroma, and acidity while letting the beef stay the star.
A few favorites:
- Chimichurri-style: bright and punchy
- Salsa verde: clean, salty, citrusy
- Basil or arugula herb oil: aromatic and smooth
- Rosemary-garlic pan juices: simple, savory, finished with lemon
If you taste an herb sauce and it feels like it’s missing something, it usually just needs more acid or salt.
Wine pairing: go lighter than you think
Yes, big reds work with steak. But when you’re pairing steak with herbs, citrus, and seasonal vegetables, lighter wines can be a better match.
Lighter reds I love with seasonal steak plates
- Pinot Noir
- Barbera
- Grenache (lighter styles)
- Frappato (and other light Italian reds)
And yes—white wine can work
Especially when the plate is herb-forward and bright:
- Chardonnay (unoaked/lightly oaked)
- Sauvignon Blanc
- Vermentino
- Dry Riesling
The seasonal steak plate, in one line
Rich steak + seasonal produce + herb lift + the right wine = a steak dinner that feels modern.
Final thought
Steak doesn’t have to be heavy to be satisfying. If you’re dining with us, ask your server what’s in season and what herb sauces we’re featuring. And when it’s time to choose a bottle, don’t be afraid to go lighter—you may find your new favorite pairing.
