Malbec and Strip Steak from the Oven – Yes, the Oven

Hubby and I tried a new wine and a new method of cooking a strip steak tonight. The weather here isn’t bad but it’s a bit windy, and by evening still a little too cool to want to be on the patio. So we prepared our two strip steaks weighing in at 1.86 lbs total in the oven. Yes, strip steak prepared in the oven. Details and photos below. While the steaks were in the oven, we opened a bottle of La Posta 2009 Malbec Angel Paulucci Vineyard from Ugarteche, Lujan de Cuyo, Mendoza, Argentina. (Pronunciation tips at the end of the article)

La Posta Malbec 2009 from Angel Paulucci Vineyard, Argentina

La Posta Malbec 2009 from Angel Paulucci Vineyard, Argentina

So to the steak. The recipe comes courtesy of Brooklyn Guy’s Wine and Food Blog. His steaks were grass-fed, free range, no hormones or antibiotics. Mine were just strip steaks, which is what I had access to. The raw beef is brought to room temp, seasoned and put in a pan in a 275℉ oven. I used an unseasoned grill pan, but I did brush the steaks with olive oil, as I always do, when we do steak on the grill. The directions were very clear. Leave the steaks in the oven for 25 minutes – no more and no less than 25 minutes. Have a hot pan ready and waiting on the stove. When they came out of the oven, they looked like this:


Now they go into a hot pan on the stove top. I used my unseasoned All-Clad skillet because of the way it conducts heat, and when you don’t know what you’re doing, you can’t go much wrong with a good pan. From the oven the steaks went into the hot pan…for a “moment” on each side. That’s a moment. Your call what a “moment” is, but I’ll tell you my experience below.

Into a hot pan, stove top

Into a hot pan, stove top – for a moment on each side

After my moments, the steaks looked like this:

Strip Steaks

Strip Steaks

Notice that the top steak is a bit smaller than the steak at the bottom of the photo. They both looked perfectly medium-rare, which is how we like them, and after my “moments” which I think was probably one to one-and-a-half minutes on each side – it was too many moments! Even sliced, the steak continued to cook and my smaller steak was not quite medium, but close to it by the time it got to my plate. Very tender, however and flavorful. Hubby’s steak was true medium-rare.

My next moments will be a good sizzle on one side and a good sizzle on the reverse side and to the cutting board to rest a few minutes. I actually like mine rarer than medium-rare and since my steak is usually smaller, the sizzle should be a short one.

I will definitely use this method again, and particularly when the grill isn’t handy. I have to say, I’m not real familiar with strip steak. We like filet and while it isn’t a regular indulgence, it is one we look forward to. No one does filet better on the grill than my hubby, but obviously, we don’t have filet in colder months. I see no reason why this cooking method wouldn’t work with filet. The oven time would have to be reduced by less than half for an 10-12 oz filet. Can’t wait to try it and will have time to do so before evenings warm up.

The Brooklyn Guy has other tips for this “recipe.” Give him a visit and take advantage of his experience and see where he came up with this unique method of cooking beef to perfection.

This was my first time for the Malbec from Angel Paulucci Vineyard. Depending on your area, I think the price is about $18 per bottle, maybe less. It was ready to drink after uncapping (no cork). The color is plummy purple, medium-bodied, with violets and candied raspberries in the nose, very ripe luscious fruit through to a nice, appealing finish with creamy carmel and brown sugar flooding back into the nose – sending your hand toward the glass again. This Malbec is well-balanced, a wine to pair with most anything, a wine to keep on hand until the next vintage arrives, and it’s delicious to boot.

The Malbec from Angel Paulucci Vineyard is 100% Malbec, a grape native to France. This specific vineyard sits at about 3200 feet above sea level, a cooler environ than the valley, sitting high and dry. The wines are known for good tannins and acidity, and the grapes in general from this area are known for ripe, jammy generous flavor.

Angel Paulucci Vineyards, Mendoza, Argentina

Angel Paulucci Vineyards, Mendoza, Argentina

La Posta means ‘The Tavern,”  or ‘a’ tavern and in this case, specifically a tavern owned by a grape grower where conversation about the vines, the grapes, the wines is a passion. A label from U.S. importer Vine Connections indicates an individual family of growers on specific plots of land.

Pronunciation Tips – Say it as you see it, don’t worry about accents:

Angel (an-hill) the ‘g’ has the sound of ‘h’
Lujan de  Cuyo (loo-han doo coo-jo) (loo rhymes with moo) (han rhymes with tan) (doo rhymes with moo) (coo rhymes with moo) (jo rhymes with yo)
Paulucci (paul loo-chee) (paul rhymes with saul)
Malbec (mal-beck) (mal rhymes with gal) (beck rhymes with heck)
Ugarteche (gart-ack or gart-eh-tee) (gart rhymes with bart) (ack rhymes with tack)

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