Prime Ideas
Round up your red-meat-loving friends and enjoy these steak tips on your next long winter night.


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What to Cook for Dinner Take the bull by the horns and serve this perfect-for-company steak.>>




Beefsteak Fiorentina
From Jennifer McLagan's Bones (William Morrow, $35)
(serves two to three)
1 porterhouse steak, 2 inches thick, about 3.5 pounds
1/2 cup extra virgin olive oil
1 teaspoon rosemary leaves
1 tablespoon marjoram leaves
10 sage leaves
2 garlic cloves, sliced

1. One hour before cooking, remove the steak from the refrigerator.
2. Heat the oil in a small saucepan until hot. Remove from the heat; add the rosemary, marjoram, sage, and garlic; and stir to mix. The moisture in the herbs will cause the oil to sizzle. Set aside to cool.
3. Preheat a grill or broiler to high. Grill or broil the steak to rare or medium-rare, turning once. Place in a shallow dish, pour the herb-infused oil over the steak, and turn to coat. Let the steak rest in the oil bath for five to seven minutes.
4. Remove the steak from the oil and cut the meat off the bone in two pieces. Cut into thick slices, then drizzle with the flavored oil, making sure each person gets some meat from both sections of the steak.




SoBe It: What Wine to Pair with That Steak
Laurent Tourondel, the chef and owner of New York's BLT Prime, BLT Steak, and BLT Fish, is set to dazzle diners at the South Beach Wine & Food Festival, February 24 to 26. His signature steak at BLT Prime: a cold-smoked Kobe rib eye that his sommelier, Fred Dexheimer, likes to pair with the tangy red-fruit flavors of a classic Grenache from Australia. At home, the chef likes to roast a double-aged New York steak with butter, salt, cracked pepper, garlic, and thyme. The perfect complement? Dexheimer recommends the big flavor of a California Cabernet Sauvignon, like the 2001 from Turnbull Wine Cellars. - J. Schnuer

Here's the Rub

 

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Thanks to the following spice blends, you can up the flavor quotient of your steak without much work. For the best flavor, rub the spices on about 30 minutes before cooking. Then let the steaks warm to room temperature before applying your heat of choice. Here are our favorites.

The brown sugar, garlic, and other spices in Wild Rooster Sauces' Grill & Roast Rub offer a bit of sweet with a hint of heat. $4 per 3.5-oz. package. www.wildroostersauces.com, (800) 380-1775

Nantucket Off-Shore Prairie Rub's straightforward blend of pepper, yellow mustard, and garlic enhances everything from steaks to burgers. $7 for a 2.75-oz. tin. www.bbqsauceofthemonth.com, (800) 838-2595

The competition barbecue team behind BBQ'n Fools doesn't suffer bad rubs lightly. Try their Signature Montreal BBQ Rub, an award-winning bold blend of pepper, garlic, chiles, onion, mustard seed, and coriander. $6 for a 13-oz. shaker bottle. www.bbqn
fools.com, (800) 671-8652

It's the Spanish smoked paprika that makes World Merchants Smoky BBQ Rub rise above. The blend also features Turkish oregano, garlic, coriander, Malabar black pepper, mustard seeds, and cloves. $1.50 per oz. (2-oz. minimum order). www.world spice.com, (206) 682-7274

You can't talk steak without mentioning Kansas City. Serve up the meaty flavors of the city with Kansas City's Cowtown Steak and Grill Seasoning. (And on Sunday mornings, give your Bloody Mary a boost with a shake or two of the rub.) $5 for a 7-oz. shaker bottle. www.originaljuan.com, (800) 568-8468