University Station RV Resort
3076 Alabama State Hwy 14
Auburn, AL 36832
334-821-8968 Phone
334-319-1492 After Hours/Cell
334-821-8978 Fax
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"Those who hope in the Lord will renew their strength. They will soar on wings like eagles."
Isaiah 40:31
Ingredients:
3 bone-in steaks
(T-bone, Porterhouse) 2 pounds each, about 3 inches thick
2 bottles (750 milliliters each) hearty, full-bodied red wine
8 oz. bacon (cut into ½-inch strips equaling about 2 cups
2 cups Vidalia onions (½ inch diced)
2 cups button mushrooms (quartered)
2 Tbsp. garlic (minced)
1 ½ sticks of unsalted butter (12 Tbsp.)
2 cups of cherry tomatoes (halved)
1 cup watercress (remove tough stems)
1 cup fresh parsley leaves (chopped)
Sea salt and freshly ground pepper, to taste
The Sauce
In a medium sauce pan, simmer the wine over medium heat until it is reduced to about 2 cups (approximately 30 minutes).
In a large skillet, sauté the bacon over medium heat then spoon off the fat. Add the onions, mushrooms, and garlic, and cook until soft. Add the wine mixture to the bacon and slowly whisk in 8 tablespoons of the butter, 1 tablespoon at a time, until well blended. Remove from the heat.
Add the tomatoes, watercress, and parsley. Cover and keep warm. Taste and adjust the seasoning with salt and pepper if needed. (When tailgating, this sauce can be made at home and then reheated in a pot on the grill at the tailgate. When reheating, bring the sauce to just a warm temperature prior to serving with the steaks.)
Cooking the Steaks
Preheat a grill to medium heat. Spread the steaks with the remaining 4 tablespoons of butter. Season them on both sides with salt and pepper. Place the steaks on the grill and cook until browned on each side (about 3 minutes per side). Move the steaks to a cooler part of the grill. Cover and cook for approximately 20 to 25 minutes more for medium-rare. To check for doneness, make a small cut near the bone or use a meat thermometer in the thickest part of the meat. The temperature reading should be 130 degrees to 135 degrees for medium-rare, or cook meat to individual preference.
To Serve
Remove steaks from the grill and cover loosely with foil. Let rest for 10 minutes. Carve the meat off the bone, cutting crosswise into 1-inch slices. Place in a large serving platter. Top steaks with the sauce or serve on the side.