Meat cooked on the bone always tastes better. It adds a depth, richness and intensity and can elevate an average piece of meat to greatness and can make an already great piece of meat to sublimity.
This was a case of the former rather than the latter but we have a beautiful looking piece of bone-in Wagu in the Freezer that should come close to divinty. I started with a 600g Bone-in Ribeye steak and brought it to room temperature. Spray a small amount of oil onto steak. Heat a cast iron pan to a high heat and place steak gently in the pan, sear both sides for 10 minutes and then place in oven for a further 10. Rest in a warm place for 15 minutes. For a 600g steak this should come out medium rare.
Then brush the steak with Manuka Smoked Whitestone Butter, add a small amount of and season with salt and pepper. Add red wine to the pan and de-glaze. Pour pan juices over the beef before carving and serving.
Smoked Hasselback Potatoes:
To accompany I served Hasselback Potatoes. You want to start cooking these about half an hour before cooking the beef.
Preheat oven to 180 degrees C. Wash two large potatoes (1 per person), dry and cut even slices into the potato about 3/4 of the way through (I put a wooden spoon handle on each side of the spud, so as not to cut the whole way through).
Gently rub 20g of Manuka Smoked Whitestone Butter into the cuts on the potato and place in a roasting dish in the oven. Once butter has melted spoon over the potatoes every twenty minutes until cooked (use a skewer or sharp knife and prick down into the midsection of the spud. Mine took about an hour. Keep these warm in the oven.
Serve with green vegetables and drink with a structured Syrah or Cabernet Merlot Blend.