OAKVILLE CABERNET PAIRING- WAGYU STRIP LOIN

INGREDIENTS:

Wagyu Beef Striploin

1 tablespoon vegetable oil
One 24ounces Wagyu New York Strip Steak
3 sprigs thyme
2 cloves garlic
Salt and pepper to taste

Roasted Baby Summer Squash
2 pounds mixed baby summer squashes, stems removed and cut in half if large
3 tablespoons olive oil
Salt and pepper to taste

Truffle Butter Sauce
⅓ cup parmesan
3 ounces truffle butter
½ cup heavy cream

METHOD:

FOR STRIP LOIN:

Thoroughly pat steak dry with paper towels. Just before cooking, generously season with salt and pepper

Heat a heavy bottom skillet over medium-high heat, add oil and swirling to coat. Once the oil is very hot, add steaks to the skillet. Sear the steaks on the first side for 4 minutes until a brown crust has formed then flip and cook another 3-4 minutes. Using tongs, turn the steak on its sides to render the white fat and sear the edges (1-minute per edge).

Reduce heat to medium and immediately add 2 tablespoons butter, sprigs of thyme and garlic cloves. Spoon the butter sauce over the steak, tilting the pan to get butter on your spoon. Continue spooning the sauce over the steak for a minute or until the steak is about 5-10 degrees from your desired doneness (the temperature will continue to rise another 5-10 degrees while steaks rest).

Transfer steak to a cutting board, loosely cover and rest 10 minutes before slicing.

FOR SUMMER SQUASH:

Preheat oven to 425°.

Place squash in a large bowl and toss with olive oil. Spread in a single layer on a sheet pan.

Add salt and pepper and place in oven, cook for 10 minutes. Stir and cook for 10 to 15 minutes longer or until tender.

FOR BUTTER SAUCE:

Combine all in a heavy bottom saucepan and heat over medium heat whisking often until butter has melted. Continue to whisk and reduce to desired consistency.

Courtesy of Mark Caldwell, Executive Chef Davis Estates