One of my favorite dishes is a Large grilled porterhouse about 1 3/4" thick, with equal portions of the meat on both sides of the T-bone. Usually the best way to get this is to ask the butcher for the 1st cut from the slab. The weight is about 2 1/2-->3 lbs of glorious steak. Rub it with garlic/salt/pepper and Rosemary (if you are so inclined). Grill it for about 4 minutes per side on a hot grill and when you have the center temperature at about 125 when you remove it, & you get a rare piece of prime delight. It might look a little blueish in the center, it cuts like budddddder and is very tasty (so it is not raw) if that is too rare, cook it ever so slight longer. Usually cover it with top grade evoo and a squeeze of lemon while it rests under a cover prior to carving and replacing the sliced meat around the bone and then feast.

Now that the mouth is watering nicely, I have been experimenting with several wines each time I make this. I am open for suggestions realizing that each one's palate is slightly different.

Over time I have tried the following:
Heitz Cellers Martha Clara Cabernet Savignon 2000 --good
Pasajes 2008 - Very good
Langhe Poderi Aldo Conte '09 - Good
Terrici 2000--Good
Castiglion del Bosco Brunello Di Montalcino 2004--Good

For each of the above, I decanted and let them breath for several hours to try and bring about the richest pairing. While each of the above have "worked", nothing has knocked my socks off yet.

Any thoughts would be appreciated.
Thanks,
Original Post
Generally, I would go with a Brunello.

There are plenty of outstanding producers.

You could also do a very top flight Rosso di Montalcino. There, I would recommend Poggio di Sotto.

Specifically, if we are keeping prices under $80/bottle, I would skip the Brunello and seek out a recent vintage of San Giusto a Rentenanno "Percarlo" -- a favorite of my for a decade before Galloni started singing its praises Wink
quote:
Originally posted by GlennK:
Brunello or Super Tuscan. And i'm with PH, it may be traditional, but I don't like lemon on steak.


+1 on the wines and also the lemon comments.

Although not traditional, I have had some fine Barolo while in Piedmont with Steak, and that pairs nicely as well. Specifically 2000 Gaja Sperss.
I would pair it with any wine that you would normally drink with ribeye or porterhouse. It's essentially the same thing. The only difference is the breed of the cow which outside of people in Tuscany would be difficult to get. And the only reason why Brunello is the traditional pairing is that Brunello was the biggest wine from the region at the time.
Thanks for the comments/suggestions and feedback.

I hear you regarding the Lemon. While it may be "traditional", I do kind of like it with the EVOO on the porterhouse. It gives it a different spin from the other steaks that we eat.
THe fresh rosemary is a Y/N option depending on the mood. Sometimes I use it, sometimes I don't, but I do understand how that could impact.
I also realize that the true cut that is used in Italy is from a different breed and that can impact on the flavoring/pairing.

A fine Barolo or 100% Sangiovese might be the selection on my next try.

All of the suggestions have merit and are appreciated. I guess I am just wanting to kick it up a notch or two, since I do it once a month on my grill. THus, I can keep going until I realllllly get it right~

Any other thoughts/comments/follow-ups are also appreciated.
Thanks,
..Mark

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