Cannonball Cabernet

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Cerignola olives marinated in garlic rosemary olive oil

Olives

Vida Mezcal, Domaine de Canton, ginger shrub, simple syrup, lemon juice; on the rock, stemmed

GOLDEN EMBERS

Barbecued Certified Angus Beef ® T. Bone Steak (24oz)

If you choose to marinate the steak, start by preparing the marinade. In a bowl, mix minced garlic, fresh rosemary, and lemon juice. Add olive oil and whisk together until combined.

Marinade (Optional)

Place the T. Bone steak in a large zip-lock bag or a shallow dish. Pour the marinade over the steak, ensuring it is well coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, or up to 24 hours for more flavor.

Marinate the Steak

Take the steak out of the refrigerator about 30 minutes before cooking to allow it to reach room temperature.

Remove from Fridge

Preheat your grill to high heat (about 450°F to 500°F). If using charcoal, allow the coals to get hot and ashy before grilling.

Preheat the Grill

If you did not marinate the steak, drizzle olive oil on both sides of the T. Bone steak and season generously with kosher salt and black pepper.

Season the Steak

Place the steak on the hot grill. Cook for about 4-5 minutes on one side without moving it to get nice grill marks. Flip the steak and cook for another 4-5 minutes for medium-rare, adjusting time for your preferred doneness.

Grill the Steak

Use a meat thermometer to check the internal temperature. For medium-rare, aim for 130°F to 135°F. For medium, aim for 140°F to 145°F.

Check for Doneness

Once cooked to your liking, remove the steak from the grill and let it rest for 5-10 minutes. This allows the juices to redistribute.

Rest the Steak

Slice the steak against the grain and serve it on a platter. Optionally, drizzle with additional olive oil or serve with lemon wedges.

Serve