BARBECUED NEW YORK STEAKS WITH ROQUEFORT BUTTER

01.06.11

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Our food and wine match for June 2011 is Barbecued New York Steaks with Roquefort Butter and the impressively flavoured Cellar Cal Pla Crianza, Priorat, Spain 2006...

New York strip steak is a cut of beef which is known by a variety of other names, including Porterhouse steak and Short loin. This cut of meat is particularly prized for its flavour and tenderness. Many people like this cut of meat served rare, showcasing the delicate flavour and naturally tender texture.

Before plunging into the specifics of the New York strip steak, it may help to become familiar with some basic cuts of meat. This cut comes from the short loin, a section of meat located along the back of a cow, right behind the ribs. Behind the short loin is the sirloin, another flavourful and tender cut of beef; the ribs are on the other side, towards the front of the cow, while the flank is located beneath it.

The location of the short loin is very important, because this is what gives the New York strip steak its unique properties. The strip steak comes from a part of the loin which sees minimal use while the cow is alive, creating a tender cut of meat because the cow does not develop big, strong muscles like those in the flank and shanks. In some cows, especially those finished on grain, the New York strip steak will also be richly marbled with fat, providing additional flavour and tenderness.

THE Ingredients

(Serves 4)

Butter is great on a steak but butter blended with blue cheese and garlic takes steak to another level. Prepare to dine!

4 New York strip steaks, about 12oz (300g) each and 1 inch thick
Extra-virgin olive oil
Salt & Freshly ground black pepper

For the butter:

80g unsalted butter, softened
50g crumbled blue cheese, such as Roquefort
1 garlic clove minced
1/4 teaspoon freshly ground black pepper

For the vinegar and garlic dressing:

60ml white wine vinegar
2 tablespoons extra-virgin olive oil
1 clove garlic, crushed
1 teaspoon Dijon mustard
sea salt and cracked black pepper

Method

To make the dressing, place the vinegar, oil, garlic, mustard, salt and pepper in a bowl and stir to combine. Set aside
To make the butter: In a small bowl combine all the butter ingredients (Butter, cheese, garlic & black pepper)
With the back of a fork mash the butter mixture together until evenly distributed.
Allow the steaks to stand at room temperature for 20 to 30 minutes before grilling. Lightly brush both sides of the steaks with olive oil. Season them with salt and pepper.
BBQ /Grill over direct high heat until the internal temperature reaches 145°F for medium rare, 8 to 10 minutes, turning once halfway through grilling time.
Remove from the grill and allow to rest for about 5 minutes. Serve warm with the butter smeared over the top.
Serve with a fresh green salad with the vinegar and garlic dressing and baby jacket potatoes with sour cream & chive.

Wine Match

Cellar Cal Pla Crianza, Priorat, Spain 2006

I was left in no doubt that the absolute, ideal match for such flavoursome steak was something with similar complexity but tempered richness. A little experimentation left us mourning the way a bigger, more powerful red dominated the palate yet one too light went from being a fantastic wine on its own to a quiet, shy and subdued flavour once the strength of the Roquefort-buttered beef came into play.

The absolute perfect balance was one of late 2010's big finds for Jascots, coming from Joan Sangenis in Priorat: a tiny, boutique enclave near Barcelona. Priorat luxuriates in its carefully tended vineyards of very, very old vines, all delivering impressive concentration of not just flavour, but all the other components in a grape, ensuring that the strong fruit, spice and liqueur-like flavours also feel fresh and lively and are supported by an iron-rich sense of dark minerality.