Boil 6 cups of water and add cloves, allspice, anise, and ginger for about 3-4 minutes on medium heat. Lower heat and add hibiscus and sugar. Stir for two minutes, turn off the heat, and let cool to room temperature.

1. Season the strip with salt and pepper, In Medium-High heat seared the strip loin with oil for both sides until the desired temperature.

2. Discard the remaining oil from the cast iron and add the remaining ingredients except for the Cabernet.

3. When the butter melts and all the ingredients are caramelised, start adding the melted butter on top of the meats for about several minutes until all the flavors are incorporated. on top of the strip steak for about 2 minutes until all the flavors are incorporated.

4. in a separate tray let the steak rest, and discard the residue from the pan on top of the steak, it is important not to leave anything in the pan

5. Add the Cabernet to the pan until it is reduced (deglazed)

6. Cut the strip into 5 or 6 pieces showing the temperature next to the broccolini and add the reduced sauce around the plate

Cocktail Pairing:

The Chef Table by Miguel Soto