One of Carr Winery’s specialties is producing 100% Cabernet Franc. It has been a best seller for years. It is such a special grape to us because of the challenge. Cabernet Franc is typically used as a blending grape and when it is used on it’s own, it requires a lot more attention in the vineyard. The clusters typically have one main bunch then two smaller “wings”. Each cluster ripens at a different rate which can create a very unripe “green” flavor in the end product. We go through the vineyards early to clip off the smaller clusters (the wings) and leave just the main cluster hanging to get fully ripe during the growing season. It is a labor of love and one of Ryan Carr’s favorite varietals. In 2010 he decided to create our first Cabernet Franc Reserve where he picked his four best barrels and let them age an additional year in the barrels before bottling. The finished product was delicious! We found this recipe on Tasting Table for the perfect steak and thought what else to pair it with than the perfect Cabernet Franc.
Bone-in Rib Eye with Garlic and Herbs
- 2 lb. bone-in rib eye steak
- kosher salt
- 2 sprigs rosemary
- 4 strips lemon peel
- 6 sprigs thyme
- 6 cloves garlic, smashed
- 1½ tbsps. olive oil
- 3 tbsps. unsalted butter
- salt for garnish
1. Pat the steak dry with a paper towel to remove any excess moisture, then season generously with salt. Remove the leaves from 1 sprig of the rosemary and add to a small bowl along with the lemon, 4 sprigs of the thyme and 4 cloves of the garlic; mix to combine. Using your hands, rub the steak with the lemon-herb mixture. Wrap the steak in plastic wrap and refrigerate for at least 4 hours but preferably overnight.
2. Remove the steak from the refrigerator and allow to come to room temperature, about 1 hour. Remove and discard the rosemary, thyme, lemon and garlic. Rub the steak with the olive oil.
3. Heat a large cast-iron skillet over medium-high heat until very hot. Add the steak and cook until the bottom is crusty, about 4 minutes. Using tongs, hold the steak up on its sides, turning occasionally, to sear its edges, about 5 minutes. Flip the steak. Add the butter to the skillet along with the remaining rosemary, thyme and garlic. Using a large spoon, baste the steak with the herb butter until medium-rare, or until an instant-read thermometer inserted into its center reaches 130°, about 5 minutes more.
4. Transfer steak to a cutting board and allow to rest for 10 minutes. Cut the steak off the bone and slice the steak, against the grain, into thin slices. Garnish with fleur de sel. Serve immediately.
Other great pairings for Cabernet Franc:
Flank Steak Flatbread with Gorgonzola & Balsamic Reduction