Tuscan Steak

“Sometimes, simple is better. We love the rich and pure flavors of AVV Cabernet Sauvignon and this steak complements it perfectly. 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 –

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 I 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, enjoy a glass of Cab while steak rests for 20 minutes, then slice and serve with more Cabernet Sauvignon!