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Sipping Tips: Red. Red. Red. If you’re going to enjoy a juicy steak, what better to pair it with than a big, jammy Cabernet Sauvignon or a peppery red zin. Smooth tannins cut through well-marbled steak and buttery mushrooms, leaving a trail of cassis, black currant and vanillin oak on your taste buds. Good thing you’re eating at home ... you can enjoy two glasses. |
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Prep Time: 30 minutes, Cook Time: 6 minutes, Makes: 2 steaks
2 (8 oz.) natural rib eye steaks
2 bulbs garlic
4 tsp. Henry's Extra Virgin Olive Oil
sea salt and black pepper to taste
Preheat oven to 400°F. Rub each garlic bulb with one-teaspoon olive oil and wrap in foil. Place on a baking sheet and roast for 15 to 20 minutes. Remove from oven and allow to cool. Squeeze roasted garlic out and mash into a paste with a little salt and pepper. Slice a 3-inch pocket down the side of the rib eyes. Fill the pocket with roasted garlic. Heat grill pan over medium high heat. Salt and pepper both sides of the steaks. Add remaining oil to pan. Sear steaks 3 minutes per side, and place in oven for 6 minutes for medium rare. Add a minute or two for each degree of doneness. Allow the steaks to rest for 10 minutes before serving.
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