1. Remove the steaks from the refrigerator
at least a half an hour before you are ready to
cook to bring them to room temperature.
broiler or grill to maximum temperature.
3. Rub both sides of the steaks with coarse or kosher
salt and pepper.
4. Place the steaks 3 to 5 inches from the flame to
sear the outside and seal in the juices.
5. Turn the steaks after 2 to 3 minutes.
6. After the steaks have been seared on both sides,
remove from heat, and brush both sides with extra
virgin olive oil.
7. Return the steaks to heat and cook on both sides
to a desired doneness.
8. Remove steaks from the heat and transfer to warmed
dinner plates or a platter. Let rest five minutes
before slicing and serving.
*Approximate total cooking time is for USDA prime dry-aged
beef cooked in a preheated oven broiler. If grilling
over red-hot charcoal, searing may take less time depending
on the intensity of the fire. If using Wagyu strip steaks,
sear at a slightly lower temperature or reduce the time
allotted for searing
Robert M. Parker Jr. (continued)
If there were any question
place in the pantheon of wine journalists, Pulitzer
Prize-winning writer, David Shaw, nailed it precisely
in a lengthy 1999 Los Angeles Times profile:
"… a fierce champion of the wine consumer…," "… the
most powerful critic of any kind, any where …," and "a
sensualist, passionate lover of wine, who is largely
responsible for the vastly improved quality of wines
made throughout the western world and for the exponential
growth in interest, knowledge and sophistication of
those who drink wine."
In 1984, Parker left a 10-year career in law for the
world of wine, against the advice of those who counseled
that while writing about wine might be a "romantic" pursuit,
it was not something to quit his day job over.
But the seed that was first planted in Alsace nearly
17 years prior (while visiting the future Mrs. Patricia
Parker) developed deep and strong roots. Parker's
passion and determination led him to conceive the idea
of an independent consumer's guide to wine. So,
in 1978, The Wine Advocate was born with 600
charter subscribers. Now, more than 25 years later,
The Wine Advocate has more than 40,000 subscribers
in all 50 states and in more than 37 foreign countries.
For the novice and oenophile alike, Parker's
reviews, articles and books help straighten out the
curves on the frequently winding road of wine knowledge.
From the beginning, his writing philosophy has remained
simple: to provide meaningful, comprehensive, independent,
accurate, critical commentaries and opinions on fine
wines and fine-wine values.
In addition to doing the writing and tasting for The
Wine Advocate, Parker has been a contributing editor
for Food and Wine Magazine, has written periodically
for the English magazine The Field and has been the
wine critic for France's L'Express magazine,
the first non-Frenchman to hold this position.
Parker's first book Bordeaux, published in 1985,
has earned international awards and acclaim and has
been translated into three foreign language editions.
Four editions of Parker's Wine Buyer's
Guide are standard references for the informed
wine consumer. In all, Parker has written 11 books,
including several on the world's great wine-producing
regions, many of which have occupied lengthy stints
on best-seller lists in this country and in Europe
and have garnered award after award from the culinary
press and professional associations.
Venturing into the online world, Parker has built
a powerful and encyclopedia Web site, www.erobertparker.com.
Harper's magazine dubbed the site a "killer
application" and others have hailed the site
for its user-friendly environment, flexible search
options and comprehensive scope.
And now, you can get recommendations anywhere you go,
anytime you need them with Parker in Your Palm,
a PDA application with information and notes on thousands
of wines under $30.00.