Tuscan Steak

“Sometimes, simple is better. We love the rich and pure flavors of the 2012 Cabernet Sauvignon and this steak complements it perfectly. We serve it with a tossed arugula salad – just olive oil, lemon, sea salt, pepper and a little parmesan cheese.”

-Pennie Haase, AVV’s National Marketing Director and Northeast Regional Sales Manager

3” T-Bone Steak Cut To Order – (About 3 Pounds)
Rosemary – 4 To 6 Fresh Sprigs (About 6” Long)
Kosher Salt
Course Ground Pepper
1 Tbs Butter

Remove meat from refrigerator one hour prior to grilling.
Heat grill to high, if using a gas grill add smoker chips. Liberally sprinkle salt and course ground pepper on the steak. Lay one rosemary sprig on the top side.

Sear steak on all sides, 5-6 minutes per side. Stand it on end for each of the sides, add rosemary sprig to each side as you sear, discard sprigs as they brown.

Grill to your preference – we prefer medium rare, so we take the steak off the grill at about 125 degrees internal temperature. The temperature will continue to rise while resting. This is a thick piece of meat, so check the temperature in the thick part near the bone.

Remove from grill, top steak with a pat of butter, cover, rest steak for 20 minutes, invite three friends, then slice. Serves 4