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Save $10 on any purchase over $75 at eWineRacks.com - promo code: SW-8937
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Grilled T-Bone Steaks - Wine Choice 2 1 lb. T-bone steaks (about 1" thick) 1 4.5 oz. jar mushrooms, drained, reserve liquid 3 tbsp. steak sauce 1/3 cup beef broth 2 tsp. cornstarch 2 garlic cloves, minced 2 tsp. freshly chopped parsley In a small bowl, combine garlic and 1 tbsp. steak sauce; mix well. Add enough broth to mushroom liquid to make 3/4 cup. In small saucepan, combine remaining 2 tbsp. steak sauce, broth mixture, mushroom and cornstarch; mix well. Cook over medium heat until it begins to boil, stirring occasionally. Boil 1 minute. Remove from heat. Stir in parsley and cover to keep warm. Place steaks on gas grill over medium heat, brush with steak sauce mixture and cook 7-12 minutes or until done to your likeness, turning once and brushing again with steak sauce mixture. Serve steaks topped with mushrooms. Add your favorite Summer side dishes. To broil steaks, place on broiler pan; broil 4-6 inches from heat using above times as a guide, turning once and brushing with steak sauce mixture.
Remember the old red-wine-with meat, white-wine-with-fish rule? There probably is no meal where that is more appropriate than with a steak off the grill.
A steak like the one in Karen's recipe for the month is simple and classic summer cooking fare. Usually broiled over a charcoal fire or a gas grill, served at a table out in the yard or on the deck, it brings up visions of friendly dinners on lazy days. So what will you serve with the beef?
For me, that decision is easy. While I can enjoy steak with some other wines, my first choice is the match that fueled the rise of California wine over the last 30 years: Cabernet Sauvignon with steak.
That said, the sheer number of wineries in California producing Cabernet Sauvignon is staggering and intimidating. The price range runs from the low-end, mass market "Two-Buck Chuck" line to boutique wineries with prices well over $100. What to choose?
In this case, I already had several bottles at hand. I went down under the cellar stairs and looked them over, and selected one I picked up recently. This is the 2001 Beringer Vineyards Cabernet Sauvignon Knights Valley, available widely in wine stores. Good now, and should drink well for the next ten years or so.
But suppose you do not want a Cabernet? Other choices abound. Many people who like something lighter and less tannic than a Cabernet prefer a Merlot. Others look to red Zinfandels, Syrahs, and Australian Shiraz. |
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Last modified: August 07, 2007 |
