Ingredients

• * Four 1 ¼ thick boneless Rib-Eye or New York strip Steaks
• * 2 tbsp LXV DarkSymphony Spice
• * 2 tbsp extra virgin olive oil
• * Salt to taste
• Remove the steaks from the refrigerator and let them sit for 15-20 minutes covered. Heat the grill to high.
• Brush the steaks on both sides with extra virgin olive oil and season with the LXV Dark Symphony spice.
• Place the steaks on the grill and cook until golden brown and slightly charred, about 4 to 5 minutes. Turn the steaks over and continue to grill for another 5 to 7 minutes for a medium finish.
• Transfer the steaks to a cutting board and let rest for five minutes before cutting into the steak.
• Pair with a glass of cold (not chilled) LXV Rose
• the bright fruit in the wine is the perfect foil to the bitterness of the cocoa and the char on the steak. The wine is savory to match the au jus.
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