In the past 15 years, “butcher’s cuts” – the pieces of meat that were difficult to sell to customers and used by butchers in ...

Combine wine, garlic, shallots, thyme, peppercorns and red-wine vinegar in a shallow baking dish. Marinate steak in the refrigerator for at least 60 minutes; overnight is ideal.

A beautifully sliced steak dinner with utensils, napkin, and a glass of red wine on slate background. - Sameer Neamah Mahdi/Shutterstock ...

Beef Tips and Tots Steak and Potato Pie "An English pub-style steak and potato pie, made with red wine to make the beef very tender," says recipe creator A Cake in the Park.

Open: For dinner Wednesday to Saturday 5:30 to 9 p.m., burgers served at dinner and during Butchery store hours, from 11 a.m. to closing daily Prices: Steak dinners from $29 to $45, chicken dinner $17 ...

Kitchen Temp: Cooking a $450 dinner steak puts on the pressure at Jacobs & Co. Corey Mintz works a shift at the downtown Toronto steak house, seasoning a paycheque’s worth of high-end meat.

Let the steak rest for at least 5 minutes before slicing into it. This will give the juices a change to redistribute into the meat, so they won’t run out all over the place.

On a charcoal grill, cook steak to medium rare for six minutes per side until internal temperature reaches 128 F. Baste with bone marrow butter. Allow to rest for five minutes before serving.

Steak and wine are a marriage made in heaven—always have been, always will be. As a satisfying steak dinner becomes an increasingly rare occurrence, pressure mounts on the wine side of the equation.