Spiced Seared Angus Beef BeefEntrée This recipe was created by Chef Tim Vallery of Peloton Catering.Tim also prepares many of the delicious meals at our wine club events, including our Spring Bash and Estate Garden Luncheons. 6 beef sirloin steaks, 8 – 10 ounces each Kosher salt & black pepper, to taste AVV Olive Oil, as needed tosear the steaks Syrah Essence: 1 bottle AVV Estate Syrah 1 cup granulated sugar 1 teaspoon whole black peppercorns 1 bay leaf 3 sprigs fresh thyme Spice Rub: ¼ cup kosher salt 2 tablespoons super fine sugar 1 tablespoon chili powder 2 tablespoons paprika 2 teaspoons cumin 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon dried thyme 1 teaspoon dry mustard 2 teaspoons black pepper, fresh ground Spice Rub: Thoroughly mix all the ingredients in a bowl. Syrah Essence: In a stainless steel lined pan, bring all ingredients to a simmer. Let the mixture reduce (about 2/3) to a syrup-like consistency; the slower you reduce the mixture, the more fruit characteristics it will retain. Chill and serve. Preparation of Steaks: Season sirloins with spice rub and let them rest refrigerated for 4 – 24 hours. Pre-heat oven to 350 degrees. Sear the meat in a cast iron skillet with some olive oil. When the meat is browned on all sides, place on a sheet tray and finish cooking in the pre-heated oven. For medium rare steaks, cook the meat until it reaches an internal temperature of 130 degrees.Serve the meat sliced thin with the Syrah essence drizzled over it.