Pinotage & Grilled Prime New York Steak
with king oyster mushrooms, aged balsamic vinegar and brown butter
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Pale ruby-purple colored, the 2014 Pinotage Fort Ross Vineyard Reserve Pinotage features a core of kirsch, red currants and pomegranate with hints of potpourri, bay leaves, mossy bark and truffles. Medium-bodied with tons of energy such a delicate frame, it has a finely grained texture and just enough freshness, finishing long and earthy.
Big, red wine with steak is a classic pairing, and one that we simply love. The topping of king oyster mushrooms, aged balsamic vinegar, and brown butter is really what makes this pairing so in sync. The savory, earthy flavors in the Pinotage match the umami found in the mushrooms while the herbal and red fruit notes harmonize with the aged balsamic.
Pinotage & Grilled Prime New York Steak
with king oyster mushrooms, aged balsamic vinegar and brown butter
By Chef Neal Fraser at Redbird
Serves 2-3
Ingredients:
1 36-ounce Prime Porterhouse steak
2 sprigs of thyme
3 king oyster mushrooms cut in ½ and scored with a knife
2 garlic cloves
3 oz butter
1 oz aged balsamic vinegar
Kosher salt (Diamond Krystal preferred)
Black pepper to taste
Instructions:
1. Light the grill. White oak is a great choice for wood. Get 1/2 or a 1/3 of the grill ripping hot. Leave the other side off. Temper steak to room temperature before cooking. Season heavily with salt and pepper.
2. Bring a sauté pan to high heat. Season mushrooms with salt, sear cut side down. Place another pan on top of the mushrooms to keep them flat. Lower flame and cook until mushrooms are golden brown. Flip and add garlic, thyme and butter. Lower flame and brown mushrooms in the butter. Cook until tender, around 10 minutes. Discard garlic and thyme. Reserve mushrooms in pan.
3. Grill steak over high flame. Cross hatch on both sides. Brown edges. Move steak once seared to the cooler part of the grill and close top. Cook to desired doneness. Once cooked to desired doneness, remove from grill and rest for five minutes. Slice steak. Garnish with mushrooms, butter and balsamic. Enjoy.
Make your fresh-off-the-grill steak even better with the 2014 Reserve Pinotage.
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