Four huge pieces of US Prime Grade Rib-eye are thawed overnight in the refrigerator. Before cooking, it is rubbed with a little oil and pepper. The pan is then placed at high heat, using Canola oil so It does not burn. The Steak is then seared quickly then roasted in the oven for 5 minutes...then it's ready to serve.
Anyway, moving on to our dinner, we started with a house salad (Butter lettuce with Parma Ham, Pine nuts and Parmegiano Reggiano)..with a lovely honey-mustard-oil-vinegar dressing. By the timke we started we already opened the other white, which was my bottle: 2006 Domaine Raimbault-Pineau Pouilly-Fumé. We have been enjoying this PF for quite a while now ever since we discovered it in one of Rene's dinners. This was my last bottle of 06, since now they have the 07.
Then the Main courses were served: Grilled Prawns with Cheese and the Steak with fries. I enjoyed the grilled prawns with the Pouilly-Fumé. For the Steak, we decided to open first my Bottle: 2002 Lo Piot from Priorat. This wine is owned by a good family friend of ours In Barcelona. It's a full bodied typical Priorat made from 90% Grenache and 10% Cabernet Sauvignon. I think it was good pairing with the Steak, since as per Noel we needed this type of wine to match the Steaks rich fatty flavors.
The Steak was very good and flavorful. Served just plain with some Sea Salt and Pepper on the side, I enjoyed it very much. We had 2 other wines, which were served after our steak, served with the cheese platter and Dessert: Noel's 1999 Château Lynch Bages and Rene's 1996 Pavillon Rouge du Château Margaux, 2nd Label of Château Margaux. As per Noel, 96 was a very good year for Margaux. We enjoyed both wines with a platter of Tomme de Savoie with Walnuts and dried Apricots.
Dessert was Je Suis Gourmand's Thin Apple Tart with Caramel & Vanilla Sauce and Green Apple Ice Cream. I enjoyed the Ice cream - probably my first time to try Green Apple Ice Cream. It was creamy but with a little hing of the acide of the Green Apple, plus tiny bits of skin..