Cabernet Porcini Chef Butter Sauce on New York Steak with Roasted Shallot Chef Butter Swiss Chard

Prepared with Roasted Shallot Chef Butter Swiss Chard
Keyword: Monterey Farms Chef Butter
Servings: 2


Cabernet Porcini Chef Butter Sauce on New York Steak

  • 16 oz New York steak or Ribeye
  • Kosher salt
  • Fresh ground black pepper
  • 1 Tbsp cooking oil (olive, canola, grape seed)
  • 1 cup dry red wine
  • 2 medallions Cabernet Porcini Chef Butter (1 ounce)

Roasted Shallot Chef Butter Swiss Chard

  • 1 bunch cleaned and stemmed Swiss chard
  • 2 medallions Roasted Shallot Chef Butter (1 ounce)


Cabernet Porcini Chef Butter Sauce on New York Steak

  • When preparing any steak it is best to let it come to room temperature before cooking. It will spend less time on the fire and keep its juices. Season the steak with kosher salt and freshly ground black pepper. Don’t be shy. The salt will form a delicious crust on the steak that will hold in the juices.
  • Preheat your pan over medium high heat, (I use a copper Mauviel pan for steaks but a cast iron pan or heavy aluminum pan will work. Do not use a non stick pan. You want the bits that stick in the pan for your sauce.) Add your preferred oil to the pan and swirl it to coat the bottom. When the oil shimmers it is time to add the steak. It should sizzle loudly but not smoke. For a 1.5 inch steak you’ll need about 3 to 5 minutes per side.
  • To test the doneness, press the middle of the steak with your index finger. Using the space between your thumb knuckle and index finger knuckle for reference, determine the doneness:
    For rare it should feel like the skin between your thumb and index finger knuckles, very soft.
    For medium rare, like when you make a loose fist, slightly firmer but with some softness.
    For medium, like a tight fist, firmer with very little give.
  • Allow the meat at least 10 minutes to rest. It will absorb the juices and not bleed out when sliced.
    (If making the Swiss chard, do it while the steak is resting. Then continue with the sauce.)
  • After the meat has rested 10 or more minutes, slice it and divide it between the 2 warmed dinner plates. Pour the juices into the sauté pan along with the red wine. Bring to a boil and reduce so the liquid just coats the bottom of the pan. Working quickly, while the wine is simmering, add the medallions of Cabernet Porcini Chef Butter, swirling it until incorporated. The sauce will emulsify, becoming slightly viscous. When ready, pour the sauce over the steak and enjoy with the lovely, earthy taste of Swiss chard and Roasted Shallot Chef Butter.

Roasted Shallot Chef Butter Swiss Chard

  • Rough cut the Swiss chard into large pieces. In a large sauté pan, heat the Roasted Shallot Chef Butter over medium heat until melted and foamy. Add the Swiss chard and sauté until the leaves are covered with the butter. Cover for 2 minutes to wilt the leaves, then remove the cover and finish cooking, tossing the chard and evaporating the liquid. Divide the chard between 2 dinner plates.

Chef Tip for Swiss chard and other leafy greens:

  • Chard and other leafy greens have nooks and crannies where dirt and occasionally aphids like to hid, especially during the winter months when it is rainy. To clean properly, grab the stem in one hand and with the other hand, grab around the bottom of the leaf and pulling down firmly along the stem to remove the green part.
    Soak the leaves in water, enough so they float and the soil can fall to the bottom. Lift the greens out of the water, leaving the soil at the bottom. Then spin them in a salad spinner.
    If there are aphids, you will have to wash the greens several times to remove them as they float. In this case, use a small fine strainer to remove the aphids from the top of the water.