Pairs perfectly with 2018 Pure Paso™ Proprietary Red Wine
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Three Methods for the Perfect Steak
Here are three, proven methods to cook the perfect steak for any occasion. Creating juicy, tender steak slices with flavorful, crisp crust is just a few steps away. Pair your meal with one of our award-winning Paso Robles reds and enjoy!
Method #1: Grilled Steak
Prep Time: 15 min.
Cook Time: 30 min.
Serves: 1-2
Appliance: Grill
Ingredients:
- 1 (12-18oz.) 2” ribeye at room temperature
- kosher salt to taste
- black pepper to taste
- 2 Tbsp. olive oil
Instructions:
- Preheat your grill on high for 5-10 minutes.
- Generously brush olive oil and season all sides of the steak with salt and pepper.
- Place the steaks on the grill and leave the steaks until charred or golden brown, about 5-8 minutes.
- Flip the steaks over and allow the other side to cook for 5-8 minutes or until the internal temperature is about 130°F/54˚C for medium-rare.
- Transfer the steak to a cutting board, tent loosely with foil, and let it rest 5 minutes before slicing.
Method #2: Reverse Sear
Prep Time: 10 min.
Cook Time: 120 min.
Yield: serves 1-2
Appliances: Oven & Stovetop/Burner
Ingredients
- 1 (12-18oz.) 2” thick ribeye at room temperature
- kosher salt to taste
- black pepper to taste
- 2 Tbsp. olive oil
- 2 Tbsp. Butter
- 2 garlic cloves, peel and smashed
- 1 sprig of fresh rosemary and/or thyme
Instructions:
- Preheat oven to 225°F/107˚C.
- Use a paper towel to pat the steak dry and season all sides with salt and pepper.
- Transfer the steak to a wire rack on top of a baking sheet, and bake for about 75-120 minutes, until the internal temperature of the steak is about 130°F/54˚C for medium-rare. Adjust the bake time shorter or longer if you like your steak more rare or well-done, checking the internal temperature throughout.
- Heat the canola/vegetable oil in a pan over high heat until smoking.
- Add steak to the pan and sear for 1 minute on one side and flip.
- Add the butter, garlic, rosemary, and thyme, and swirl around the pan.
- Spoon the herbs and garlic on top of the steak and baste the steak with the butter for about 1 minute.
- Turn the steak on its side and sear and render off any excess fat.
- Transfer the steak to a cutting board, tent loosely with foil, and let rest 5 minutes before slicing.
Method #3: Sous Vide
Prep Time: 15 min.
Cook Time: 90 min.
Yield: serves 1-2
Appliances: Sous vide & burner
Ingredients:
- 1 (12-18oz.) 2” thick ribeye at room temperature
- kosher salt to taste
- black pepper to taste
- 2 Tbsp. olive oil
- 2 Tbsp. butter
- 2 garlic cloves, peeled and smashed
- 1 sprig of fresh rosemary and/or thyme
Instructions:
- Attach sous vide to pot or container and fill with water. Set the sous vide to 130°F/54˚C for medium-rare, 140°F/60˚C for medium, and 145°F/62˚C for medium-well.
- Use a paper towel to pat the steak dry and season all sides with salt and pepper.
- Place steak in a ziplock or vacuum-sealed bag and place into the water for at least 75 minutes.
- Heat the canola/vegetable oil in a pan over high heat until smoking.
- Add steak to the pan and sear for 1 minute on one side and flip.
- Add the butter, garlic, rosemary, and thyme, and swirl around the pan.
- Spoon the herbs and garlic on top of the steak and baste the steak with the butter for about 1 minute.
- Turn the steak on its side and sear and render off any excess fat.
- Transfer the steak to a cutting board, tent loosely with foil, and let rest 5 minutes before slicing.
*A note about sous vide cooking; a great aspect of cooking with the sous vide method is that the temperature will never rise above a certain point. As a result, it will keep your meat at any temperature until ready to enjoy. Great for batch cooking steaks!
Please visit J. Lohr’s Recipes page for additional recipes and pairing ideas.