Wine and Tomahawk Steaks

[Mike Buckley]

Winery: Chateau Labegorce
Year: 2005 (a fabulous year for Bordeaux)
Grapes: Probably about 50% Cabernet Sauvignon, 40% Merlot, 7% Cabernet Franc and 3% Petit Verdot
Region: Margaux, a wine region of Bordeaux, France

My wife and I will visit friends and I'll prepare dinner in their home. The meat is Tomahawk Rib Eye and I'll be using this recipe. Each steak is 2 inches (5 centimeters) thick and about 35 -40 ounces (1 kilogram). That's a huge amount even for the four of us. There will be two bottles of the wine.

Yummmmmmmmmmmmmm.

[Brownbear]

Truly a stunning image, beautifully photographed. I adore the composition (especially for the unique framing), and the lighting is gorgeous.

Even though I'm not fond of beef, especially raw beef I'm in awe of all the details and beauty you captured in the beef (and the bones). (that's a compliment) A restauranteur would love to hang this image on their wall.

Perhaps one day you might be inclined to photograph red wine with chocolate, cheese... Or white wine with Greek olives...

[Mike Buckley]

Thanks, Christina. My wife and aren't particularly fond of beef either but this cut of meat and the recipe are special enough that we'll have it once or twice a year. Our friends like beef so I know they'll especially enjoy it.

[Kaye Leggett]

Can I come too...................beef and a bottle or two of margaux, heaven.

[Shadowman]

Pretty good recipe and image.

[Pohled]

Hi,

I don't like neither wine nor beef, but this image is really great! Satisfaction for the eyes =)
How about dessert?

[Mike Buckley]

Thanks, everyone!

How about dessert?

Fresh strawberries with a really rich syrup-thick balsamic vinegar served over strawberry sorbet.