We had steak for Father's day. Friday we were at the local grocery store and found a whole ribeye that looked quite tasty. Of course it was way more beef than we needed, but that just means more steak later. So, on to the preparation...
My father has grilled (no pun intended) into my psyche that it is an abomination to put anything more than salt and pepper on a fine steak. So, sorry Dad, but I had to make a slight tweak. I mixed together salt, fresh cracked pepper, some dried thyme leaves, and a bit of olive oil into a thick sludge and slathered it on both sides of the steaks. I heard somewhere that the thyme leaves will add just a smidge of flavor that blends well with red wine, so I had to give it a try. I grilled them just perfect, a bit past medium rare. The thyme doesn't hide the beef like a spice rub; it just helps the meat work that much better with the other food. We served the steak with salad and steamed broccoli.
For the wine, we decided to have a Cabernet Franc from Keswick Vineyards, which is a local winery less than an hour drive from here. Most Virginia red wines are pretty mediocre, so I have to say I'm quite pleased at how well this worked. Tons of coffee and chocolate, and it stood up quite well to the strong flavor of the steak. Quite delicious.
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