T-bone steak

Adult beef bone-in steak is meat that is generally slaughtered after a year and a half. It is a cut of meat made from the loin, the animal's back. The color is a beautiful deep red and is usually rich in fat and protein, which is why rare cooking is preferred. For many people, steak is one of their favorite dishes. Many people buy meat, try to cook it like this without preparation, without choosing the right pan and get a decidedly negative result by blaming the meat and not their own skills. Clearly, it is essential to know how to choose the right piece of meat, perhaps taking advice from your trusted butcher. It should be a tall cut of steak, preferably on the bone. Let's go home and start with the preparation: dry the meat with homemade paper, sprinkle it with salt and herbs and soften the slices with the pressure of your hands. 

The bone-in steak cooked at a low temperature will be an incredible surprise for all of you! In fact, many people think that it is a cooking reserved only for the great starred chefs but I assure you that it is absolutely not true and I can assure you that you can easily do it even at home.  In this proposal we will cook our steak simply in the oven at home, after first browning the meat in a pan and then taking advantage of the low temperature. I admit that this cooking takes longer but the result will be truly surprising... And then in the waiting time you can prepare a lot of other good things! We will do a gentle cooking that will keep the meat very tender, with a 100% success guarantee. Be careful: each type of meat needs to reach a different core temperature. For example, for our beef steak: about 50°C for rare cooking and 55°C for medium doneness. You choose how you like best, but it must remain pink! To control it, we will need an oven that allows us to set low temperatures. In addition, a thermometer with a food tube or, more simply, a food thermometer can be very useful to be more precise in the final result.  I'm sure I've intrigued you... But I will do it even more by listing the advantages of this type of cooking: the juices, aromas and nutrients are not lost, the food remains more tender and fragrant; The cooking result is guaranteed evenly in every part of the piece of steak, which will also be more digestible.We are ready to cook. Have I convinced you? I look forward to your comments...

Ingrediants

1 kg Bone-in steak

 50 g Clarified butter

 Extra virgin olive oil to taste

 Salt to taste

 Pepper to taste

 1 clove of garlic

 Rosemary 2 sprigs 

First, let the steak rest out of the refrigerator at least an hour before cooking. Then dry the excess liquids with exsorbent paper and massage the meat with a drizzle of extra virgin olive oil, then salt and pepper. Place the pan on the drone, bring to high temperature and once hot place the steak, cook 3 min on each side. With these cooking times you will get a rare steak if you prefer it more cooked, prolong the cooking a few more minutes. After browning the steak well, add the butter, garlic and rosemary. After a few seconds, the butter will have completely drained and with the help of a spoon pour the butter over the meat and continue cooking for 1 min. At the end of cooking, let the meat rest on a plate covered with aluminum foil for 5 minutes. At the end of cooking, let the meat rest on a plate covered with aluminum foil for 5 minutes. This Blasio cuvée is the perfect accompaniment to red meats. When cut it will be tender and tasty... insured!

The persistent and clean finish of Blasio, Cannonau Riserva Doc di Sardegna cleanses the palate of the fatness of the dish, while the persistence and complexity that characterize it go very well with the flavor of grilled meat or with rare steak. Full, round and juicy on the palate, its balsamic notes combine with hints of berries to enhance the taste of the steak without ever covering it. It must be ruby: but you sense it more than you see it, so thick and sanguine it is. But venous blood. The warp is very tight, on a weft that is probably stretched in strutting mullioned windows. Mediterranean scents run on the wings of a torrid and enveloping mistral wind: then the ripe fruit, the blueberry jam. Add a comma of dark chocolate, at the end. The sip is typically challenging: it attacks abruptly, presenting the extracts and pulp right away. From the bottle as soon as you open you will receive a sensation of softness, which the air then evolves into the hard parts and the Blasio moves to the ground of a new balance, more earthy. Long, and in length it also reveals a phlenyl memory of licorice.

It is to the Cantina di Dolianova estate that we owe this Blasio Cannonau di Sardegna DOC Riserva cuvée. An emblematic grape variety of Sardinia, along with Vermentino, Cannonau has been cultivated on the Sardinian island since the late Middle Ages. The estate's vineyard, surrounding the winery, is characterized by a soil composed of clay limestone of Miocene origin. Moderately hilly, the vines are bathed in a subarid climate. This cuvée is the result of blending 90% Cannonau with 10% indigenous red grapes. After destemming and grinding, maceration lasts about ten days at 28°C. Once the malolactic fermentation has taken place, the ageing in French oak barrels begins for a period of 6 months. Finally, the maturation of the Blasio Cannonau Riserva is carried out in vitrified concrete tanks.

Tasting

To the eye

The colour of this Canonnau is an intense ruby red and is adorned with garnet reflections as it ages.

On the nose

Its bouquet is intense and persistent on the nose, with balsamic notes, spices and a touch of forest fruits.

Palate

It offers a sensation of fullness in the mouth and displays a nice balance between tannins and acidity. It is round and juicy with a lingering finish.