Steak with rouge beurre sauce to pair with cabernet sauvignon

2 rib-eye steaks (21 days dry age prime)

15-20 garlic cloves

Peanut oil

8 ounces of dry red wine (Sequoia Grove cabernet sauvignon)

3 tablespoons shallots, finely minced

5 tablespoons, cold butter

Salt and pepper

Seasoning: Prep steaks two days before cooking. Season with salt and very coarse black pepper. Crush garlic cloves and cover both sides. Place steaks in a shallow straight-sided container and coat all sides with peanut oil; cover and refrigerate.

Remove steaks and rest at room temperature; at least 45 minutes. Discard all garlic (burned garlic will result in a bitter sauce.) Re-season with salt and pepper.

Cooking: Use a heavy-duty stainless fry pan. The pan should be very hot; the goal is a dark brown crust, not black or burned. Cooking time can vary, depending on thickness, but general timing is four minutes on each side for rare, five minutes for medium-rare and six minutes for medium.

When cooked to your liking, remove from heat and let meat rest on a plate to retain natural juices.

Beurre Rouge Sauce

Use the same pan to prepare the sauce. Pour off all but 1 tablespoon of rendered fat. Turn heat to low and add the shallots, stirring until translucent and tender. With the heat on high, deglaze the pan with 8 ounces of Sequoia Grove cabernet sauvignon. Continue stirring until liquid is reduced to 1 tablespoon, shaking the pan back and forth.

Reduce the heat to low and add very cold butter, one tablespoon at a time until all the butter is incorporated. Shake the pan back and forth to melt the butter into the reduced wine and shallot mixture. It's critical the sauce does not boil.

Turn the heat off; and keep sauce warm. Taste and adjust seasoning if necessary.

Serve quickly after sauce is prepared. Spoon sauce over steak and serve with Sequoia Grove cabernet sauvignon.