When it comes to cooking, I like to keep it simple sometimes, because less is more. It doesn’t have to be a fancy or complicated recipe, just give me a succulent piece of prime rib steak with a full bodied Shiraz, and I will be a happy chap. Just let the good quality food and wine speak for themselves, and that’s exactly what I did for the last recipe with Jacob’s Creek.
I’m also very excited as this is the best Jacob’s Creek Shiraz I’ve ever tasted!
Behold the Jacob’s Creek Double Barrel Shiraz. If you are Shiraz aficionados, then you will adore this delicious drop. This is a top quality shiraz at a very reasonable prize. And you’re probably wondering what does “Double Barrel” mean? Well, this rich red wine was crafted from superior quality grapes and matured in traditional wine barrels. Then, they were finished in aged whiskey barrels to build additional layers of complexity and an incredibly smooth finish.
The Double Barrel Shiraz has a full and generous palate with a mix of sweet red plums and dark chocolate. When I first tasted it, all I could think of is a big chunk of steak!
I kept it real simple, it is something I would prefer to have on a lazy Sunday afternoon, a nice piece of prime rib steak with blue cheese butter, and served with roasted potatoes and some green peas. First thing first, let’s talk about the steak. Everyone has different ways of cooking steak and it is not rocket science. I usually give the steak a good rub of salt and pepper, then a drizzle of olive oil before it goes on the hot grill BBQ. Now, you can do the Heston’s way and flip the steak every 15-20 seconds to retain as much moisture in the steak as possible. Well, I am a lazy (and practical) person, so I prefer to leave the steak on the grill for 4 minutes, and then flip over and grill for another 3 minutes for a medium rare steak.
Secondly, the blue cheese butter. Okay, it is not something I do very often, but only if I have some leftover blue cheese in the fridge. Believe it or not, the blue cheese butter adds a whole new dimension of flavours to the steak, and it goes exceptionally well with the Shiraz too. Do give it a try.
Last but not least, and possibly the most important – how to make the crispiest roast potatoes. Everybody loves roast potatoes that are soft on the inside and crispy on the outside, and I am going to show you a few tricks on how to make the best roast potatoes. First of all, I prefer to use baby potatoes as they cook quicker, and usually I leave the skins on which will turn extra crispy after roasting. Secondly, parboil the potatoes in a pot of water with some white vinegar and the secret ingredient – baking soda. The baking soda will increase the alkaline level in the water and dries out the outer layer of the potatoes further, so it will become extra crispy when cooked. Then, ‘tossing’ the potatoes in a strainer is one of the crucial steps to rough up the edges which will turn into the crispy bits. Once you have tried these few tricks, I don’t think you will cook your potatoes any other ways ever again.
So let’s keep this a secret between you and me.
Grilled prime rib steak with blue cheese butter and the best roast potatoes
2 prime rib steaks
500g green peas
50g butter, soften
30g blue cheese
Sea salt flakes and ground black pepper
Extra virgin olive oil
Crunchy roast poatoes
1kg baby potatoes
1 tablespoons vinegar
1 teaspoon baking soda
salt and black pepper
2 tablespoons olive oil
1. First prepare the roast potatoes. Preheat oven at 220C fan-forced. Put potatoes in a pot and fill with water, add a pinch of salt, vinegar and baking soda then bring to a boil at medium-high heat. Turn the heat down to medium and parboil the potatoes until slightly soften (when pierce with a fork, it should go through easily). Drain potatoes into a strainer, use a knife and cut them in half. Be very careful as the potatoes will be very hot to touch. Then toss the potatoes a few times in the strainer to rough up the edges. Place potatoes on a baking tray, season with salt and pepper, drizzle with olive oil, then use your hands and gently mix the potatoes together until well coated. Bake potatoes in oven for 30 minutes or until golden brown and crispy.
2. To make the blue cheese butter, add cheese and butter in a mixing bowl, stir until just combined and you still able to see small lumps of blue cheese in the butter. Spread the butter on a piece of baking paper, twist both ends to seal then roll it up into a log. Refrigerate until firm and ready to be used.
3. In the mean time, heat up the BBQ. Season steaks with salt and pepper on both sides, then drizzle with a little bit of olive oil and rub the steak gently. Grill the steak on the BBQ to your desired degree of doneness. For medium rare, grill the steak for 4 minutes, then flip and grill for another 3 minutes. Remove from heat and place on a tray, cut a slice of blue cheese butter and put on the steak, let it rest for 5 minutes.
4. While the steak is resting, bring a pot of water to a rolling boil, add green peas and cook for 2 minutes. Drain then put peas in a serving plate, drizzle olive oil all over and lightly season with salt and pepper. You can enjoythe steak as is on top of the peas or carve the steak into thick slices. Serve it with roast potatoes and Jacob’s Creek Double Barrel Shiraz.