Ingredients

2 (14-ounces) center cut dry 28-day aged prime strip loin
Kosher salt
White pepper
Bordeaux Syrup, recipe follows
Truffle Potato, Carrot Puree

Bordeaux Syrup:

750 ml Bordeaux Red Wine
1 cinnamon stick
2 star anise
2/3 cup honey (recommended: Savannah Bee Company Honey)

Directions

Preheat a grill over medium-high heat.

Season prime strips generously with kosher salt and white pepper on both sides. Put the steaks on a very hot grill and cook for about 3 to 5 minutes on each side for medium-rare. Transfer to serving plates and serve with Bordeaux Syrup, and Truffle Potato and Carrot Puree.

Bordeaux Syrup:
Put all the ingredients in a stainless steel saucepan. Reduce slowly over medium heat, until it becomes a syrup, about 30 minutes. Strain and drizzle Bordeaux Syrup over steak.

Recipe Courtesy of Patrick McNamara