RECIPE: 9-minute Steak

I have made this several times, and it has always turned out awesome. To make this, you will need: a thick steak, salt, pepper, (and other seasoning if preferred), oil, butter, a stove, and a cast iron skillet.

Buy a 1 to 1&1/4 inch Rib Eye or NY Steak (marblely). Make sure the steak gets to room temperature before cooking.

Dry rub the steak. Pepper, salt, Lawrys or any dry steak rub

Heat the oven to 400 degrees.

Heat a cast iron skillet on stove, add a little canola oil to skillet (just cover the bottom) – make sure it is hot.

Drop a pad of butter in then drop the steak on top of it.

Sear 90 seconds, flip it for another 90 seconds then put the whole skillet in the oven for 9 minutes.

Remove from oven for rare to medium rare. 10 minutes for a less rare and so on…

Goes well with Cabernet (in this case, the Grove Street Meritage). Nice for the price ($10).

Keefer Madness

Sonoma. I forget where, exactly.

Walking tour of Keefer Ranch, vineyard where Kosta Browne is grown.

Did a tour of Keefer Ranch today. Siduri, Loring,Flowers, Freeman, Talley among others, all source fruit from this parcel of land. We were started off with the Pommard Pinot noir used by Kosta Browne... Breakfast of champions. We then tried several other pinots from them and all were exquisite in their own rite. Our tour today also included: Bella, Hartford, Ferrari-Carano, Rochioli, Pappapietro-Perry and Belvedere. Had my fair share of wine today, but am trying to save myself for Family Winemakers tomorrow.

Michael Browne (center w. glasses) pouring his wines for the group.

Chad walking up to Arrowood where we tried some great cabs!

Thanks, Chad on catching that error (had called Michael Browne Michael Kosta)..oops! Too much wine that day! :)