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This article was originally featured in The 30 Second Wine Advisor's FoodLetter on Thursday, April 13, 2006.
Slow-roasted steak
INGREDIENTS: (Serves two)
1 rib eye steak, 12 to 16 ounces (350-500g)
PROCEDURE:
1. Preheat the oven to a slow 300F (150C).
2. Chop the thyme and rosemary - you should end up with about 1 tablespoon of chopped herbs. Salt and pepper the steak.
3. Put the olive oil in an iron skillet and put it over medium heat for just a minute or so ... counter-intuitively, you do not want to sear the meat. In fact, writes Schlow, "it shouldn't even sizzle." Put in the seasoned steak, and cook it gently for just one minute on each side. Sprinkle on about half the herbs, melt the butter in the pan, and turn the steak once or twice, adding the rest of the herbs, until it's nicely coated on both sides with butter and herbs.
4. Put the steak on a wire rack in a shallow roasting pan. If there's any butter and herbs remaining in the skillet, pour them on top of the steak. Roast at 300F for 20 to 25 minutes, or until the temperature at the center of the steak reads 120F (50C); it should feel very soft to a finger touch. Remove it from the oven and allow to stand for 5 to 10 minutes before serving; the temperature will rise with carry-over heating to a perfect rare.
WINE MATCH: Bring out your best red wine for this beauty. It was a delight with a spectacularly good California item, Delectus 2001 Napa Valley Stanton Vineyard Oakville Cabernet Sauvignon from California Wine Club's Connoisseurs' Series.
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