Posts Tagged ‘steak recipes’

Wine Country Recipe: New York Steaks with Gorgonzola-Walnut “Butter”

Friday, December 14th, 2012

New York Steaks with Gorgonzola-Walnut “Butter”

…Paired with Cougar Meritage Red Wine

Courtesy of Cougar Vineyard & Winery

Serves 4









4 New York steaks
½ cup olive oil
4 cloves garlic, thinly sliced
2 teaspoons balsamic vinegar
1 tablespoon freshly chopped rosemary
¼ teaspoon kosher salt
Freshly ground black pepper

For the “butter”
8 ounces Gorgonzola cheese, cut into small chunks
1 teaspoon white-wine or regular Worcestershire
2 teaspoons green peppercorns
¼ cup lightly toasted walnut halves
1 ½ tablespoons minced chives
6 drops Tabasco

How to make:

Place steaks in a glass dish. In a small bowl, whisk together olive oil, garlic, vinegar, rosemary, salt, and pepper. Marinate in refrigerator covered for 2 to 3 hours. Remove steaks from marinade when ready to grill.

To make “butter”, combine all ingredients in a food processor or blender and process for about a minute until mixed thoroughly. Can be refrigerated, but plan to serve at room temperature.

Prepare a hot fire and grill steaks for 5 to 6 minutes per side or until cooked to desired doneness. Shortly after turning, slather a mound of Gorgonzola butter on steaks and allow it to melt slightly while the steaks finish cooking.

Serve with couscous and additional Gorgonzola butter.

Enjoy with a nice glass of Cougar Meritage!


Wine Country Recipe: Wilson Creek’s Grilled Porterhouse Steak with Grilled Tomato Relish

Monday, November 7th, 2011

Sometimes, all you need is a nice cut of good ‘ol American beef and a big glass of red wine. Luckily for us (and you!), the good folks at Wilson Creek Winery sent over this recipe, complete with wine pairing, that fit that bill nicely. Admit it- you’re hungry already, right? Surprise someone special tonight with this gorgeous meal.

Grilled Porterhouse Steak with Grilled Tomato Relish
(pair with Wilson Creek Winery ’08 Zinfandel)
2 porterhouse steaks
kosher salt
fresh black pepper

Grilled tomato relish:

4 Roma tomatoes
3 tablespoons extra virgin olive oil
1 garlic clove, minced
1 yellow onion, julienned
¼ cup basil chiffonade (thin strips)
2 tablespoons balsamic vinegar
1 tablespoon canola oil
kosher salt
fresh black pepper

Halve the tomatoes vertically. Toss the tomato halves in olive oil
with salt and pepper. Grill the tomatoes skin side up on a charcoal
or gas grill, rotating once to create crosshatch marks. Remove the
tomatoes from the grill and allow to cool for about 10 minutes.
Heat the canola oil in a heavy bottomed pan over medium heat.
Add the onions to the pan and sauté until they are translucent. Add
the tomatoes, garlic and basil and sauté for about a minute. Add the
Balsamic vinegar and cook for another minute or two. Season with
salt and pepper.

Season the steaks liberally with salt and pepper. Grill to desired
doneness. Top the steaks with the warm tomato relish to serve.

  • Categories

  • Archives

View Our Winery Map