Pan-fried steaks are served over a light arugula salad and topped with a sauce made of cherry tomatoes, garlic, white wine...
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This dish looks impressive plated and tastes amazing! The directions were easy to follow and this dish came together quickly. I made this dish with oven roasted potatoes, even simple Italian bread would be nice to soak up any remaining sauce! The wine we had with this meal was a Medoc, which was lovely, although perhaps a chianti would go better with this dish. Would anyone have a wine pairing suggestion for this delicious meal? Thank-you for this yummy, sexy dish!
I made this last night and served it with a simple risotto...delicious. We have a lot of cherry tomatoes in the garden so it's fun to have another recipe to use for them. Had it with a nice chianti, went very well! Thanks for the recipe Tony.
For your wine pairing, as you may have found out, there are a few pairing challenges with this dish. Typically, when I think steak, I think Bordeaux or Napa Cab. With this dish, because of the acidity of the lemon and tomatoes, you'll need a red wine with some acidity and mild tannins. The Chianti you mentioned would be a safe bet but other options would include a Barbera from northern Italy (Classic Pairing), Californian Pinot Noir, or a lighter style Tempranillo from Rioja, Spain. Cheers!
I was wondering what to cook for dinner tonight when I came across this recipe on the website. I had to make a few substitutions, given what I had on my pantry: tri-tip (shaped like a steak), chianti instead of dry-white wine and blue cheese instead of cambozola. Still, it turned out delicious! I can't wait to try the recipe as Tony suggested!
Thanks Rouxbe for all the learning and great eating!
The burst of flavour, did bring tears to my eyes! I've cooked hundreds of steaks, primarily using the BBQ, never dreaming a 'pan fried' steak could deliver. This recipe has converted me (definitely during the winter months). I had my butcher (it's worth getting to know one) cut a NY strip two inches thick & shared it with my wife. I was aware of the importance of bringing the meat to room temperature & pre-salting (ref: Zuni cafe). The results were magnificent. The acidic tomatoes & lemon, tempered the salty cheese & sweet balsamic. All I can say is 'Fabulous'. Thank you Rouxbe, for another recipe added to my repertoire.
My wife and I made the Caprese-Style Steak last night, (12/20). And as a side we added oven baked Yukon Gold potatoes and the Belgian Endive Salad from Dawn T. (see salads) And instead of discarding the chopped shallots used to flavor the dijon dressing for the salad, we put them in the pan to help flavor the New York's we used as our steak choice. I usually like my steaks just salt, pepper, and garlic powder, medium rare, but this is a fantastic way to venture of the plantation! Thanks for the recipe.
Great variation for a pan fried steak. I fixed this with dry aged New Yorks, and it was a huge hit. Normally I will only cook premium steaks on the BBQ seasoned with Hawaiian sea salt and olive oil. Now, I believe I will be getting a lot of requests for a redo of this divine meal.
Also, noticed in the text of the recipe that it said to add 1 tbsp. of the olive oil and 3 tbsp. of the balsamic vinegar. I used 1 tbsp. balsamic vinegar and 3 tbsp. of olive oil assuming this is a typo. The list of the ingredients, does have the proper proportions.
Thanks for a great dish and a fantastic site. The best on the web for passionate foodies!
Patrick, I saw your suggestions on the wine pairing and knew I had to make this dish. We've had some Barbera in the wine fridge for a little while and I have been unable to pair it correctly. I made this last night, decanted the Barbera and it all tied together very nicely. Thanks for the suggestion and the great recipe. (I told my husband it was extremely time consuming to make! Is that wrong?) What a great dish, easy to make and wonderful flavors.
It is amazing how badly I messed this dish up and it still tasted wonderful!! (totally over cooked the tomatoes and steak)
But hey, live and learn, right? I know exactly what I did wrong and what to do the next time to get it to come out perfect.
It's also amazing how nasty cambozola tastes to me on it's own, but when melted over the steak in that sauce it was heavenly.
Happy that you had success. I love this easy recipe as well. It's also a great one to practice the flip often method. This works very well with Rib Eye and Beef Tenderloin as well.
Check out the lesson on Cooking Premium Steaks. I think you will find it very helpful.
This was the first recipe I tried after joining RouxBe. I asked for (and received) an AllClad Stainless frypan for Christmas and was eager to try it out. But, the holidays ended, so I went back on WeightWatchers, too.
That's a trying combination. But portion control goes a long way when the flavor is so good!
I had never even heard of cambozola, but it's now on my list of 'special occasion treats'. It takes very little to make a major impact, and the tomatoes are out of this world.
I've made this dish twice, using 8 oz. NY strips, and it's superb.
I didn't know what a 'suk' was before this, but I now have reverence for them.