- Serves 4
- Brian Streeter
- Pairs well with:
- Dancing Bear Ranch, Howell Mountain
Cakebread Cellars Dancing Bear Ranch is a luscious bordeaux blend from the Howell Mountain appellation. It makes the perfect pairing for a juicy NY steak or roast. Chef Brian Streeter prepares a classic meal to let this fantastic wine shine!
4 New York strip steaks, about 1-1/2 inches thick and 12 ounces each
Kosher salt and freshly ground black pepper
1 large celery rib, thinly sliced
1 small shallot, thinly sliced
1/4 c. roughly chopped flat-leaf parsley
3 T. pale yellow (inner) celery leaves, roughly chopped
1/4 c. extra virgin olive oil
1-1/2 tsp. red wine vinegar
3 oz. Point Reyes Original Blue or other blue cheese, crumbled (about 2/3 cup)
1 T. vegetable oil
1 T. unsalted butter
2 rosemary sprigs, halved
Season the steaks on both sides with salt and pepper. Let stand at room temperature for 1 hour before cooking.
In a bowl, combine the celery, shallots, parsley, and celery leaves. Add the olive oil and vinegar and toss gently, then season with salt and pepper. Let rest for 15 minutes to soften the celery. Just before serving, add the blue cheese and toss gently.
Heat a heavy 12-inch skillet over high heat. Add the oil and butter. When the butter melts and begins to sizzle, put the steaks in the pan. Tuck the rosemary sprigs between the steaks. Reduce the heat to medium-high and cook, occasionally spooning the rendered fat over the meat, until the bottom side is mahogany brown, 3 to 5 minutes. Adjust the heat as needed to prevent burning. Turn the steaks with tongs and continue cooking, basting occasionally, until the steaks reach desired doneness, about 5 minutes longer for medium rare.
Transfer the steaks to a rack with tongs and let rest 5 to 10 minutes before serving to allow the juices to settle. Divide the steaks among dinner plates and spoon some of celery relish over the top. Serve immediately.