If you’re craving a steak this month before you break out the turkey, this recipe is a must! It pairs deliciously with the Vin Bon Brunello Style wine.
Brunello Style is one of Italy’s most famous a prestigious wines. In Tuscany, its homeland, it shares the top spot with only the highly-prized Vino Nobile di Montepulciano and of course the ubiquitous Chianti. Modernists set the ball rolling for a fruitier style in the 1980’s, which made the wine less tannic. Sangiovese grapes are transformed into a wine with robust characters that are world renowned.
Brunello is great wine that deserves something substantial, a fine roast leg of lamb with rosemary, pot roast pheasant, roast squab with truffles or that most famous dish of all Bistecca alla Fiorentina, Tuscan-style steak, ideally sourced from the indigenous Chianina beef.
Total Time: Prep: 5 Min. Cook: 12 Min.
Inactive Time 1 hour 5 minutes
Servings: 4
Ingredients:
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2 (2 pound) Porterhouse steaks, about 2 inches thick
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sea Salt
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coarse ground black
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olive Oil
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good balsamic vinegar
Directions:
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Let the steak rest outside of the refrigerator for 30 minutes before cooking. Use a hot, clean oiled grill. If you are pan roasting, preheat the oven to 450 degrees F.
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Liberally season the steak with salt and pepper, coat with olive oil and press the seasoning into the meat.
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Grill the steaks for about 5 to six minutes on each side for medium rare. pan over medium. The fillet will cook a little faster than the strip loin. Move the steaks every 2 minutes or so for even cooking and a crispy exterior.
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For pan roasting, heat a cast iron skillet with a little olive oil until smoking hot. Turn on the fan, open the window and stand back to avoid getting splattered!
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Using tongs, place the steaks in the centre of pan. Cook until the first side is seared brown, about 4 minutes.
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Turn the steaks and place the pan in the oven until the steaks are done, about 6 minutes for medium rare.
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Remove the steaks to a cutting board and let rest for at least 5 minutes before carving.
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Cut the steaks away from the bone and carve into ½ inch slices.
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Arrange the meat on warmed plates and drizzle a little bit of balsamic vinegar over the slices.
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Serve with extra sea salt.
Enjoy!
Recipe courtesy of Michael Chiarello
