I did not know where to post this...

Wow. Ever just whip up a great meal and have it turn out so much better than you thought? I did that today. Cooked a nice T-Bone, just tossed some pepper and other spices on it. While I was cooking it, I got distracted, and it turned out well done. In the 170F range according to my thermometer. But, it is juicy. Like a pool of juice by the bone...

And with this wine, damn. A bit too much pepper, kinda overpowers the wine, but damn. This wine is one of my favorites. Il Cuore Barbera. If you can find that wine, buy a bottle! I have met the owner, very down to earth guy that makes great wines at a great price! Strawberry, cherry, vanilla, with just a touch of tannins...

It is not often I can distinguish that many flavors in a wine.

www.ilcuorewines.com

Fred_G approves of the Il Cuore and Dreyer Sonoma winemaker. I will set these up against some $25 to $30 bottles. Most of their stuff is around $12 to $17.

Well, I got wine to drink...:-D

 

It was a well done, but juicy steak with a quallity CA wine. :-D

I can't help it if I have crazy steak cooking and wine selection skillz!

 

Hey, not bad looking for a 170F steak! Hey, I'm not eating it.:-D I hope you enjoyed it Eric, as that's the way my gf loves steak!:cry BTW, you don't want to see juices in your plate, let the poor thing rest for 5 minutes first!

Still looks like a good steak!:yum None of that grey crap around the outside.

 

It did rest for a bit, I had to get the camera out of my truck, take a pict, drink more wine, then find one of my steak knives...

I am just glad steaks are back to their normal price! I love steak once or twice a month!

 

Well, I didn't know where to post this either, so I'll hijack a wine lovers thread instead!:-D I have a bottle of Finca Flichman Malbec red left by a guest, drinking it now but man it's really dry and tanniccy, almost too acerbic, I'm wondering if I should risk making a beef bourguignon with this? Ya the beer man comes to the wine man for help. :-D

 

Mmmm steak...great idea Fred_G. We got some Outback gift certificates for Christmas...my style of steak cooking :drool

 

The tannins and dryness will fade when you cook with wine. I googled the beef bourgougnon, http://www.foodnetwork.com/recipes/ina-garten/beef-bourguignon-recipe/index.html That recipie calls for a Burgondy or Cote Du Rhone wine, which is not a Malbec. I would go for it, but more knowledgeable people might can say why a Burgandy or Cote Du Rhone type wine would be better with the meal.

 

gonna fix up an antelope tenderloin to nite with some of that chokecherry wine.(the one on the left)
plenty of butter and mushrooms and onions.......maybe some cream in there too
will I get fat before I die......
or will I die before I get fat