The Anatomy of a Perfect Steak & Its Ideal Pour
At Del Frisco’s Double Eagle Steakhouse
An evening at Del Frisco’s Double Eagle Steakhouse in Washington, D.C. is more than dinner—it’s a masterclass in steak and wine, guided by Executive Chef Kayla O’Quinn and Wine Director Freddy Gonzalez. Here’s how the perfect pairing comes to life.
How to Cook the Perfect Steak
With Executive Chef Kayla O’Quinn
Chef Kayla’s process begins long before the steak hits the broiler.
Step One: Temper the Steak.
“Take it out and let it rest at room temperature just a little bit,” she explains. Going from ice-cold to blazing heat shocks the meat. A gentle temper ensures even cooking.
Step Two: Season Generously.
Season both sides and allow the flavors to settle. This brief pause builds a savory crust and enhances the steak’s natural richness.
Step Three: High Heat, Top-Down Broiler.
At Del Frisco’s, steaks are cooked under an intensely hot broiler that sears from the top down, locking in juices and developing that signature crust.
Step Four: Rest Again.
Once the steak reaches the perfect internal temperature, it rests. This crucial moment allows the juices to redistribute—ensuring tenderness in every bite.
Step Five: Serve Hot.
It’s plated on a hot dish so guests enjoy consistent warmth from first cut to last bite.
Her cooking style in three words?
Fun. Innovative. Comforting.
Kayla believes steak should feel indulgent yet familiar—like a classic with a thoughtful twist, similar to how Del Frisco’s reinvents sides (think potatoes au gratin instead of a simple baked potato) to create something both nostalgic and elevated.
The secret to the perfect steak?
Respect the rest—before and after cooking—and don’t fear high heat.
The biggest mistake home cooks make?
Not letting the steak temper or rest. Cutting too soon releases the juices that should stay inside the meat.
One game-changing tip?
Have fun. “You’re going to make mistakes,” she says. “We make mistakes here all the time. But if you learn what you like, you’ll make a perfect dish for yourself every single time.”
Most popular dish?
The Ribeye consistently leads. Its generous marbling delivers bold flavor, tenderness, and that luxurious richness steak lovers crave.
How Pair Wine & Steak
“Every time you take a new bite of that steak, the wine evolves—becoming softer, easier to drink.”
— Wine Director Freddy Gonzalez
at DEL FRISCO’s
Freddy Gonzalez approaches wine pairing the same way
Chef Kayla approaches steak—with intuition and joy.
“The wine gets better as it’s decanted,” he explains.
“Every time you take a new bite of that steak, the wine evolves—becoming softer, easier to drink.”
That evolution is the magic of pairing: as the richness of the steak meets oxygen-kissed wine, both transform.
Why Do Steak and Red Wine Work So Well Together?
It’s food science. The tannins in red wine bind to the proteins and fat in steak. Fat softens tannins;
tannins cleanse the palate of fat.
The result? Each sip refreshes your mouth for the next bite—creating a seamless loop of flavor.
What’s an Instant “Impress” Pairing?
A beautifully marbled Ribeye with a bold Napa Valley Cabernet Sauvignon. The structure and fruit
intensity of Cabernet stand up to the steak’s richness, while the fat smooths the wine’s tannins.
Recommended Pairings by Cut:
Ribeye : Full-bodied Cabernet Sauvignon. Its marbling calls for structure, depth, and bold fruit.
New York Strip : Structured Cabernet or a powerful red blend.
Balanced but firm, it pairs well with wines that mirror its strength.
Filet Mignon: Pinot Noir. Leaner and more delicate, the filet shines with something softer on the palate.
“If someone wants something soft, we recommend Pinot Noir,” Freddy says.
“But if they want something full-bodied with plenty of fruit and structure,
we go with a nice Cabernet Sauvignon.”
Does Cooking Method Matter?
Yes. A heavily charred, broiled steak pairs beautifully with structured reds
that complement smoky, caramelized notes. A more gently prepared steak may pair
well with something lighter and more nuanced.
House Favorites?
Guests gravitate toward classic steakhouse pairings—Ribeye and Napa Cabernet remain timeless
favorites on the Del Frisco’s list.
With an extensive cellar, Freddy tailors recommendations
by reading the guest’s mood and palate.
But for him, wine is more than structure and tannins.
“My favorite wine is the one I can share with family and friends,” he says. “When you drink it together, it’s
not the same. You need to have fun.”
Del Frisco’s Double Eagle Steak House
Monday – Thursday
11:30am – 9pm
Friday
11:30am – 10pm
Saturday
3pm – 10pm
Sunday
4pm – 9pm
