Tuscan Steak BeefEntrée “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 – Serves 4 – Ingredients: 3” T-Bone steak, cut to order (about 3 lbs.) 4-6 fresh sprigs of rosemary, about 6” long Kosher salt Course ground pepper 1 Tbsp. butter Method of Preparation: 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.