GRILLED T-BONE STEAK
INGREDIENTS:
- For the Steak:
- 1 (36 oz.) T-bone or porterhouse steak
- 2 tablespoons olive oil
- 1 tablespoon salt
- ½ tablespoon pepper
- For the Herb Compound Butter:
- ½ cup butter (room temperature)
- 3 tablespoons fresh cilantro (chopped)
- 3 tablespoons fresh parsley (chopped)
- 1 tablespoon fresh oregano (chopped)
- 2 cloves garlic (diced)
DIRECTIONS:
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For the Steak:
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Take the steak out of the fridge and out of it’s packaging. Pat both sides with paper towel. Season with oil, salt and pepper on both sides. Let it come to room temperature.
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Preheat your BBQ over high heat.
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When the steak is too temperature, place it on the grill, let it sear for 2-3 minutes with the lid closed. Come back, and turn it 90°, and let it sear for another 2-3 minutes with the lid closed.
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Flip the steak over (at this point, you should be able to see the diamond patter on this side). Sear for 2-3 minutes, then turn 90°. Allow it to finish cooking in this position (it should take another 8-12 minutes, depending on the size of your steak.
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Allow the steak to rest on a cooling rack for 7-8 minutes. Serve with compound butter discs on top.
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- For the Compound Herb Butter:
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In a small bowl, mix the butter, herbs and garlic.
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Place a section of plastic wrap on your work surface. Scrap the butter on to the surface, and carefully roll the wrap around the butter. Twisting the ends, roll the butter back and forth until it forms a smooth cylinder. Refrigerate for one hour, then slice and serve with steak.
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© Recipe courtesy of Cara at The Gourmet Bon Vivant.
AUGUST WINE CLUB:
Jan Harmsgat
Shiraz
South Africa
BOLD WINE STYLE
This Shiraz is spicy and fruit driven. The nose and the palate are equally spicy with notes of white peppers and dark fruit.
Varietal: Shiraz
Analysis: 15.0% alcohol / volume
pH: 3.77
RS: 2.1 g/L
Production: 5,000 Bottles
Wood Maturation: Spicy, white peppers, dark fruit
WINEMAKER’S NOTES
For a red wine so young, this Shiraz is remarkably drinkable with plenty of dark soft berries and spice. The flavors are rich and mouth-filling, while comfortably fresh tannins ensure there’s no heaviness. This wine should give pleasure of the next year or two.
ABOUT JAN HARMSGAT:
Founded in 1723, the Jan Harmsgat Farm (JHG) is situated on the most southern tip of the Robertson Wine valley, along the foothills of the Langeberg Mountains in the Western Cape of South Africa. This area is locally known as the “valley of wine and roses”. JHG’s philosophy is to create delicious single-block wines — the smallest production unit for vineyards that may not exceed six hectares per cultivar. Their unique position borders with dry conditions of the Karoo (semi-desert region), along with cool sea breezes from the coastal regions. Learn more about the winery’s history here.
© Information provided by Jan Harmsgat
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