Prime Ideas
Round up your red-meat-loving friends and enjoy these steak tips on your next long winter night. - Jenna Schnuer

Beefsteak Fiorentina
From Jennifer McLagan's Bones (William Morrow, $35)
(serves two to three)
1 porterhouse steak, 2 inches thick, about 3.5 pounds
1/2 cup extra virgin olive oil
1 teaspoon rosemary leaves
1 tablespoon marjoram leaves
10 sage leaves
2 garlic cloves, sliced

1. One hour before cooking, remove the steak from the refrigerator.
2. Heat the oil in a small saucepan until hot. Remove from the heat; add the rosemary, marjoram, sage, and garlic; and stir to mix. The moisture in the herbs will cause the oil to sizzle. Set aside to cool.
3. Preheat a grill or broiler to high. Grill or broil the steak to rare or medium-rare, turning once. Place in a shallow dish, pour the herb-infused oil over the steak, and turn to coat. Let the steak rest in the oil bath for five to seven minutes.
4. Remove the steak from the oil and cut the meat off the bone in two pieces. Cut into thick slices, then drizzle with the flavored oil, making sure each person gets some meat from both sections of the steak.

SoBe It: What Wine to Pair with That Steak
Laurent Tourondel, the chef and owner of New York's BLT Prime, BLT Steak, and BLT Fish, is set to dazzle diners at the South Beach Wine & Food Festival, February 24 to 26. His signature steak at BLT Prime: a cold-smoked Kobe rib eye that his sommelier, Fred Dexheimer, likes to pair with the tangy red-fruit flavors of a classic Grenache from Australia. At home, the chef likes to roast a double-aged New York steak with butter, salt, cracked pepper, garlic, and thyme. The perfect complement? Dexheimer recommends the big flavor of a California Cabernet Sauvignon, like the 2001 from Turnbull Wine Cellars. - J. Schnuer