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2010 Michel & Stéphane Ogier St. Joseph

2010 Michel & Stéphane Ogier St. Joseph with grilled Wagyu Top Sirloin tonight. The wine was really awesome. All about bacon fat and cracked black pepper, wrapped in a beautifully balanced package of tannins and acidity. I cooked the beef like @scottmanlin often does…at 250F until it reaches 125F internal temperature, rest 15 minutes, then sear in a smoking hot pan and rest another 15 minutes before serving. Perfect medium rare.

from Instagram: http://ift.tt/1KGsx6A

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