High Valley Cabernet Sauvignon

High Valley Cabernet Sauvignon

Regular price $19.99 $17.99 Sale

Aromas of dried cherry, black pepper and cedar. The full-bodied flavors and textured finish are enhanced by notes of cherries, herbs and toasted oak making it the Perfect Pair with

Grilled Rib Eye and Truffle Fries

Rib Eye Steak

Montreal Steak Seasoning to taste

Extra Virgin Olive Oil

Potatoes, cut into fries (use a mandolin or cut by hand)

3-4 cups Canola Oil

Truffle salt to taste

Prep the steaks by sprinkling Montreal Steak Seasoning. I use a very heavy hand on the seasoning but you can do it to your taste. Lightly pour olive oil and massage the meat. Repeat on the other side. Heat grill to high. Pour Canola oil into a dutch oven and heat with one piece of potato until it starts to sizzle then you know it's time to add more. Do not over crowd the pan. I do batches of 2 potatoes at a time so that they get crispy and golden. Once they are golden remove with a slotted spoon onto a paper towel covered dish. Sprinkle with truffle salt while hot. While potatoes cook turn down the grill to medium heat and add steaks cooking 8 minutes per side (for medium rare) and flipping only once halfway through cooking. Remove from grill, cover with aluminum foil, and let rest on cutting board for 20 minutes before slicing. Note: make sure your cutting board has a groove in it to collect juices that will leak from steak or you will have a very messy kitchen!