Red meat, butter and cheese – the holy trinity of dinnertime naughtiness. A dangerous, stupor inducing combination that can catch even the heartiest of appetites off guard. I pretty much just recovered from the steak I made two nights ago, but it was worth every bit of debilitating fullness.
I mean steak is good enough by itself. Excellent in fact, a lovely treat. And steak with a buttery herbal red wine pan sauce is even better. Divine. But I couldn’t leave well enough alone, oh no. I had to also melt herbed boursin cheese on that steak. Just to push it all the way over the edge into the realm of complete awesomeness.
There’s actually not much more to say than that. If you’re of the carnivorous sort, you should probably make this right now. As long as you’ve got time for a little catnap after.
New York Steaks with Boursin and Red Wine Sauce
adapted from Bon Appétit
Serves 2 (but is easily doubled, or whatever’d)
1 tablespoon olive oil
2 New York steaks, 1 inch thick (NY Steaks are actually just strip steaks, trying to be fancy)
Boursin herbed cheese (as much as you dare)
¾ cups drinkable, fruity red wine (I used this)
¼ stick chilled butter
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
Sea salt and freshly ground black pepper
Heat olive oil in a cast iron skillet over medium high heat. Sprinkle steaks with salt and pepper. Add steaks to skillet and cook about 4 minutes per side for medium rare (maybe a little less). Transfer steaks to platter, top with boursin, and tent with foil to keep warm.
Pour off drippings from skillet, add wine and boil over high heat until reduced to about 1/3 cup, scraping up browned bits – 3-4 minutes.
Remove from heat, add butter and stir until melted. Mix in parsley and chives. Season to taste with salt and pepper. Pour over steaks.