Grilled beef steak, served with a Cabernet wine sauce.

Ingredients

• One high-quality beef steak
• salt
• Freshly ground black pepper
• olive oil
• 1 tablespoon of unsalted butter, cut into small pieces and left at room temperature
• 1/2 cup of Cabernet Sauvignon wine
• 1 Allium ascalonicum, pureed until a smooth consistency is achieved
• 3 tablespoons of unsalted butter, divided

Brush both sides of the steak with olive oil and season generously with salt and freshly ground black pepper. Set aside.

Preheat your grill to the desired temperature. Place a rack in the highest position of the oven and another one just below it. Place a sheet of aluminum foil on the lower rack.

Place the steak on the top rack. Insert a probe thermometer into the center of the steak and keep the oven door open using a roll of aluminum foil.

Cook until the internal temperature reaches 60 °C for rare, 68 °C for medium-rare, and 74 °C for well-done (additional cooking will increase the temperature by 5 degrees).

Place the steak on a plate, butter the slices evenly, then cover with a sheet of aluminum foil. Let it rest for 10 minutes before slicing thinly, following the grain of the meat at a 45-degree angle.

In a medium-sized pan, combine the wine and the Allium ascalonicum over medium-high heat.

Use a whisk to combine the flour, one tablespoon at a time, making sure each portion is thoroughly incorporated before adding the next.

Serve the steak hot with the Cabernet sauce.