Thursday, May 7, 2009

Piccante Dolce's Rosemary Rubbed NY Strip with Chianti Butter

Hello Divas! I'm so happy to be back for another guest posting on Domestic Divas. For this post we are making an uber easy and delicious steak, appropriate for any night but especially perfect for a summer time dinner party. Delicious and when paired with some grilled asparagus and a caprese salad, a perfectly impressive and low maintenance meal. It's a Italian inspired steak reminiscent of Bistecca alla Fiorentina, the mother of all steaks in Italy and my absolute favorite!

Now for you those of you divas with a man in your life (for blogging purposes I refer to mine as "the boy" much to his family's delight), I'll venture a guess that he generally does the grilling. At least that's how it is in our house. Well this steak is so super simple that you can do it all on your own and you should.

Piccante Dolce's Rosemary Rubbed NY Strip
serves 2-3

2 NY strip steaks
5 sprigs of fresh rosemary
sea salt & fresh cracked pepper
Chianti Butter - recipe below
1/2 lemon - for serving

1. Strip rosemary leave from the stems and finely chop. Remove steaks from packaging, pat dry and sprinkle half of the rosemary over the first side of the 2 steaks. Press in with your fingers, flip and repeat on the other side. Let sit on your counter top (but in the sunlight) for 30 mins to 1 hour. This is to let the rosemary flavors infuse the steak, but to also get the steaks up to room temperature for better grilling.
2. Preheat grill to medium high heat. Sprinkle sea salt and pepper on each side of the steaks. Place on the heated grill. Cook for 6 minutes per side for medium rare (warm red center)
3. Remove from grill. let rest for 5-10 minutes (you want the juices to settle before slicing). Slice steak against the grain, place on a serving platter, topped with pats of Chianti butter, sea salt & pepper and garnish the plate with lemon wedges.

Chianti Butter

1 stick (8 Tbsp) unsalted butter
1 1/2 Tbsp Chianti
sea salt

1. Cut butter into chunks and place in your food processor with the Chianti and good pinch of sea salt. Pulse to combine.
2. Remove from the food processor and use plastic wrap to roll into a log. Seal by twisting either end of the plastic wrap in opposite directions and place in the fridge until ready to use.

This steak was a winner all around, the flavors were simple and rich. The squirt of lemon juice just as the butter was melting cut through the richness and really brightened it. It was my first time making a compound butter and I must say I love it and plan to do it a whole lot more moving forward. It's a perfect easy and no-brainer addition to just about any protein. Pair this dish with you favorite Chianti (that you hopefully used in the butter) and Enjoy!


  1. Yummy! Be-still my carnivorous heart! I do love compound butters, the Chianti one sounds divine.

  2. Thanks for posting this DD!

    x Ms. Piccante Dolce

  3. Of course! It looks so good, I can't wait to cook it! xo