Frank Family Recipe

Chill and rest

Store the bottle upright in a cool place (12–16°C / 54–61°F) for at least 24 hours before serving if possible. If the wine is warmer than recommended, chill it in the refrigerator for 20–30 minutes before serving.

Inspect and open

Remove foil and wipe the top of the bottle with a clean cloth. Using a waiter’s corkscrew, insert the worm into the center of the cork and gently remove it. For older bottles, remove slowly to avoid crumbling; use a two-prong cork puller if needed.

Decanting recommendation

Decant the 2022 Frank Family Cabernet for 30–60 minutes before serving to allow the wine to open up and soften tannins. If you prefer a lighter approach, pour directly into glasses and allow to breathe in-glass for 20–30 minutes.

Glassware and pour

Use large Bordeaux-style glasses to concentrate aromas. Pour about 120–150 ml (4–5 oz) per guest to leave space for swirling and nosing. Hold the glass by the stem and pour against the inside lip of the glass to minimize splashing.

Serve temperature: aim for 16–18°C (60–65°F). Re-check temperature after decanting and adjust by briefly returning the bottle to a cooler if necessary.

Prepare the steak

Take the ribeye out of the refrigerator 45–60 minutes before cooking to come to room temperature. Pat dry with paper towels.

Season

Rub the steak all over with extra-virgin olive oil, then generously season both sides with kosher salt (about 1 tbs per 500 g) and freshly ground black pepper. Press smashed garlic cloves and rosemary sprigs onto the surface so some aromatics adhere to the meat.

Preheat grill or pan

Preheat your grill to high (around 230–260°C / 450–500°F) or heat a heavy cast-iron skillet over high heat until smoking slightly.

Cook

Sear the steak 3–4 minutes per side for medium-rare depending on thickness (approximately 2.5–3.5 cm thick). Use tongs to sear the edges for 30–60 seconds. Internal target temperature: 52–55°C (125–130°F) for medium-rare. Adjust time for desired doneness.

Rest

Transfer steak to a cutting board and loosely tent with foil. Rest for 8–10 minutes so juices redistribute.

Slice and serve

Slice against the grain into 1 cm thick slices. Serve family-style alongside the poured Frank Family Cabernet, offering guests pairings like sautéed mushrooms and aged cheese.

Prepare mushrooms and aromatics

Clean mushrooms by brushing or wiping with a damp cloth; avoid soaking. Slice larger mushrooms to uniform sizes. Mince the shallot.

Sauté

Heat a large skillet over medium-high heat. Add unsalted butter and 1 tbs olive oil. When butter foams, add minced shallot and cook 1–2 minutes until translucent. Add mushrooms in a single layer and let them brown without stirring for 2–3 minutes, then toss and continue cooking until golden and any released liquid has evaporated, about 6–8 minutes total.

Finish

Season with a pinch of salt and freshly ground black pepper to taste. Optionally add a splash (1–2 tbs) of the opened Cabernet during cooking and reduce for 1 minute to concentrate flavors. Transfer to a warm dish and serve alongside steak and wine.

Prepare cheese

Bring the aged cheddar or manchego to room temperature at least 30 minutes before serving to allow flavors to bloom. Slice into thin wedges or small cubes.

Serve

Arrange on a board with some crusty bread or crackers. Offer as an alternative pairing; the nutty, savory character of the cheese complements the wine’s structure and fruit.

When tasting the Frank Family Cabernet Sauvignon 2022, evaluate appearance (deep ruby to garnet), swirl to release aromas (black cherry, cassis, cedar, baking spices), take a small sip to coat the palate, and note the tannic structure and acidity. Encourage guests to taste again after 20–30 minutes to observe evolution.

If any sediment is present (unlikely with a 2022), pour carefully when decanting and stop before the sediment reaches the neck. Keep remaining wine recorked and refrigerated; consume within 3–5 days for best quality.