Spiced Seared Angus Beef

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 oz. each
Kosher salt & black pepper, to taste
AVV olive oil, as needed to sear the steaks

Ingredients for Syrah Essence:
1 bottle AVV Estate Syrah
1 cup granulated sugar
1 tsp. whole black peppercorns
1 bay leaf
3 sprigs fresh thyme

Ingredients for Spice Rub:
¼ cup kosher salt
2 Tbsp. super fine sugar
1 Tbsp. chili powder
2 Tbsp. paprika
2 tsp. cumin
1 Tbsp. garlic powder
1 Tbsp. onion powder
1 Tbsp. dried thyme
1 tsp. dry mustard
2 tsp. black pepper, fresh ground

Method of Preparation for Spice Rub:
Thoroughly mix all the ingredients in a bowl.

Method of Preparation for 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.

Method of Preparation for 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.