Cabernet Sauvignon Pairings N.Y. Steak with Dried Cherry Sauce
- 4 New York steaks (8-10oz each)
- 2 tbsp Olive oil
- 2 tbsp Cowboy Steak Rub
- 1 cup Vina Robles Cabernet Sauvignon
- 1 cup Beef stock
- ½ tsp Sea salt & cracked black pepper
- ½ cup Cherries, dried
- 1 tbsp Rosemary, finely chopped
- 1 tbsp Butter, cold
Open a bottle of Vina Robles Cabernet Sauvignon, and pour yourself a glass!
Brush steaks on both sides with olive oil and season with Cowboy Steak Rub. Cover with plastic wrap and marinade in the refrigerator for approximately 2 hours. Make sure to take the steaks out of the refrigerator at least 30 minutes prior to grilling.
In a small pot, combine Vina Robles Cabernet Sauvignon, beef stock and seasoning. Bring to a boil. Add the cherries and reduce heat to low. Let simmer slowly for approximately 20 minutes.
Grill the New York steaks to your liking (medium-rare recommended), and let rest for 5 minutes.
Add rosemary and butter to the cherry sauce and stir until butter is incorporated. Season to taste.
Serve steaks with sauce on warm plates, and enjoy with the rest of the Vina Robles Cabernet Sauvignon!
Hint: Substitute New York steaks with Rib-Eye steaks or Filet Mignon.
Hint: Serve with grilled asparagus and roasted or baked potatoes.
2020 Cabernet Sauvignon
The fruit for our 2020 Cabernet Sauvignon was selected from three of our estate vineyards in Paso Robles – Creston Valley, Huerhuero and Bear Valley. Huerhuero Vineyard, in the hilly terrain between the El Pomar and Geneseo Districts, benefits from the moderating Pacific breezes and limiting calcareous subsoils. Creston Valley Vineyard has picture perfect high terrain, southern exposure and shallow soils with noticeable granulated limestone. Bear Valley Vineyard is located 14 miles from the Pacific Ocean and has high elevations, which produces small, flavorful berries.