An Australian Blend and NY Strip Steak... A Perfect Pairing
Does anything pair better with steak than a good red wine? Maybe, but I haven’t found it. Write back if you have.
Ferngrove, Symbols, Cabernet, Merlot Blend, 2012
This wine comes from the Frankland River region of Western Australia. With a Mediterranean climate of warm days and cool nights along with soil that’s made up from Iron Stone and gravel over loam it’s ideal for vineyards and produces some of the best wines in the world. This wine made up from a blend of 75% Cabernet and 25% Merlot. The grapes are cool harvested and carefully fermented for up to 8 days and aging for up to 20 months in French oak. Dark garnet in color with aromas of blackberry, current, dark plum and a touch of spice and oak: This wine is much like a Bordeaux blend but with more expressive favors of bright blackberry, plum, subtle vanilla and an earthy chocolate note. Fruit and oak tannins support this medium/ full bodied wine with just the right amount of grip leading you to a pleasant medium length finish. This wine is ready to drink but will continue to develop complexity over the next few years. Versatile enough to be drunk on its own, but it really shines with a steak. The price is $16.99
Grilled NY strip steak with garlic herb compound butter
What you will need:
1 stick unsalted butter, softened
2 cloves garlic, minced
½ cup finely chopped soft herbs (such as parsley, thyme, chervil, dill, and tarragon)
Freshly cracked black pepper
4 10/12 oz NY strip steaks, or rib eye.
How to make it:
In a small bowl, combine softened butter, garlic, and herbs. Season butter with a pinch of salt and a few turns of pepper. Mix until evenly combined. Place butter in plastic wrap and roll into a log shape. Chill. Heat a grill to medium-high or heat coals in a charcoal grill until they glow bright orange and ash over.
Lightly oil hot grates. Let steaks stand at room temperature for about 20 minutes. Season both sides of each steak with coarse salt and freshly cracked black pepper about 30 seconds before cooking.
Grill steaks for about 6 minutes on the first side, rotating 90 degrees at the halfway mark to create cross-hatch grill marks, if desired. Using tongs, flip each steak to the other side and grill for another 6 minutes, or until desired doneness.
I suggest medium-rare, which would register 125 degrees on an instant-read thermometer. Let steaks rest for 8 -10 minutes before serving, each with a generous pat of garlic herb butter and your favorite side dishes.
I served the steaks with oven roasted sweet potatoes and mixed greens with fresh avocado.
Cheers, The Wine Guys