Restaurant: Char, 550 East Ave., Rochester, NY (585) 241-7100
Chef: Jeremy Nucelli
Steaks served at Char are exemplary. The Cowboy Rib Eye is a 25 oz Angus Beef steak from Creekstone Farms. It’s dry and wet aged before a unique grilling process using a combination of maple, oak, hickory, cherry and walnut (to name a few). After lowering the grate to allow the wood smoke to penetrate the flesh, the steak is placed in a charcoal oven reaching over 1,000 degrees to ensure a charred crust, leaving the steak moist and tender. This steak is good enough to stand on its own, but, nine special sauces are offered to satisfy any palate. We tried the bordelaise, a luscious sauce of red wine and bone marrow reduction, and the house-made CHAR steak sauce. The bordelaise gave the steak a richer depth and the steak sauce helped cut the richness of the steak and gave it a kick. The steak and sauces paired exceptionally well with the Super Tuscan 2010 Le Sughere di Frassinello.