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New York Steak with Tapenade Butter

Serves 4
Brian Streeter
Pairs well with:
Dancing Bear Ranch, Howell Mountain

Succulent tender steak is a great choice with creamy tapenade. Chef Brian Streeter's tapenade recipe adds a nice briny bite to these perfectly cooked New York steaks. Pairs well with Cakebread Cellars Dancing Bear Ranch.


Tapenade Butter:
1 c. nicoise olives, pitted
1 clove garlic, peeled
3 anchovy filets
2 T. capers
4 oz. butter, room temperature

4 New York strip steaks about an inch thick
salt & pepper
2 T. grapeseed oil
1 T. butter
3 sprigs rosemary

Tapenade Butter:

To prepare tapenade butter, place olives, garlic, anchovy and capers in the bowl of a food processor. Puree to a smooth consistency. Add butter and pulse to incorporate.

New York Steaks:

Season steak with salt and pepper. Heat a heavy bottom skillet over high heat. Add oil and butter to pan. Set steaks evenly apart in pan and tuck rosemary sprigs in between. Brown steaks on one side, turn and spoon the oil over the top while continuing cooking to desired doneness.

Serve with a spoonful of tapenade butter.

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