Grilled New York Strip Steak with Porcini Butter
For the perfect meal, pair this Grilled New York Strip Steak with our Rutherford Hill Cabernet Sauvignon.
- 1 C. Cabernet Sauvignon
- 2 sprigs fresh thyme
- 1 shallot, minced
- 1/2 C. dried porcini mushrooms
- 3/4 C. warm water
- 3/4 C. plus 2 T. unsalted butter, softened
- 1/2 small onion, finely minced
- 1 T. fresh thyme, minced
- Salt and freshly ground pepper
- 6 rib-eye steaks, 7 ounces each
Put the wine, thyme sprigs, and shallots in a small saucepan and reduce until approximately 1 tablespoon of wine is left. Strain and let cool. Rinse and soak the mushrooms 1 hour in the warm water. Drain the mushrooms; strain the liquid through cheesecloth and reserve 1/4 cup. Heat 2 T. butter in a small sauté pan or skillet over low heat. Add the onion and cook until tender and translucent, about 10 minutes; cool a bit. Pulse the mushrooms in a food processor until chopped. Add the onion, reserved mushroom soaking liquid, wine reduction, minced thyme, and remaining 3/4 cup butter; process until blended. Season to taste with salt and pepper
Heat the grill or broiler. Lightly sprinkle the steaks with salt and pepper and grill or broil 3 minutes each side for medium-rare. Place a dollop of butter on each steak and serve.