Pairs with Compton Family Wines Pinot Noir
Serves 6 and takes 60 minutes. Preheat oven to 275 degrees.
Makes 4- 8oz servings I
- 2- 16oz NY Strip Steaks (choice or prime grade)- room temperature
- Kosher salt & pepper
- 1 clove garlic- ﬁnely chopped or grated (or 1 teaspoon granulated garlic)
- 2 sprigs fresh thyme (or 1 teaspoon dried thyme)
- EVOO (olive oil)
- Fresh cherries- pitted & halved
- 1/3 cup Pinot Noir
- ½ oz crumbled blue cheese; smoked blue works well too
Sprinkle both sides of the room temperature steaks with salt and pepper; drizzle with the oil and rub in the garlic and thyme seasonings. Cover with cling wrap and let it rest for 30-45 minutes.
Meanwhile plumb up the prepared cherries in the Pinot Noir.
Preheat the oven to 425 degrees; also preheat a cast iron pan over a medium-high heat; so you can get a good caramelized sear, (don’t use a non-stick pan). Once pan is ready cook steaks for 2-3 minutes on both sides then transfer to the pre-heated oven, reduce heat to medium and bake until internal temperature is 140 degrees for medium rare to medium. Remove from oven, transfer to a plate and cover with foil to rest.
Deglaze the same pan with the marinated cherries until the wine has reduced almost completely. Turn oﬀ the heat and add the blue cheese crumbles.
Slice the steaks to serve and top with the blue cheese and cherry mixture.
Note: Melted onions and crispy potatoes are a great complement to this dish. Enjoy!
photo Sarah Breckenridge