Plumpjack Winery Dinner Recipe

Bring steaks to temperature

Remove the dry-aged ribeyes from the refrigerator 45–60 minutes before cooking. Pat dry with paper towels. Season all over with 1 tablespoon kosher salt per side (reserve remaining salt) and 1 teaspoon freshly ground black pepper per side. Let rest at room temperature so the interior comes closer to even cooking temperature.

Preheat pan and sear

Preheat a heavy cast-iron skillet or stainless steel pan over high heat until smoking (about 5 minutes). Add 2 tablespoons neutral oil and swirl to coat. Place steaks in the pan, pressing briefly to ensure contact. Sear without moving for 2–3 minutes until a deep brown crust forms. Flip and sear the second side 2–3 minutes.

Baste with butter and aromatics

Reduce heat to medium-high. Add 4 tablespoons unsalted butter, the smashed garlic cloves and thyme sprigs to the pan. Tilt the pan slightly and use a spoon to continuously baste the steaks with the melted butter and pan juices for 1–3 minutes, spooning over the top to finish. Use an instant-read thermometer to check doneness: 125°F (52°C) for rare, 130–135°F (54–57°C) for medium-rare, 140°F (60°C) for medium.

Rest the steaks

Transfer steaks to a cutting board and tent loosely with foil. Rest 8–10 minutes to allow juices to redistribute while you finish the sauce and sides. Reserve pan juices for the sauce.

Sweat shallots

While steaks rest, wipe out most of the fat from the skillet, leaving 1 tablespoon of fond and any browned bits. Add the minced shallots to the skillet over medium heat and sauté 1–2 minutes until translucent but not browned.

Deglaze with Cabernet

Pour in 1 cup Cabernet Sauvignon to deglaze the pan, scraping up browned bits with a wooden spoon. Increase heat to medium-high and simmer until reduced by half, about 6–8 minutes.

Finish the sauce

Add 1 cup beef demi-glace and continue to simmer until sauce coats the back of a spoon, about 4–6 minutes. Stir in 1 teaspoon brown sugar or honey to balance acidity. Reduce heat to low and whisk in 2 tablespoons cold butter, one cube at a time, to emulsify and give the sauce shine. Season with 1 teaspoon salt and 1 teaspoon freshly ground black pepper, tasting and adjusting as needed. Strain if desired for a smooth finish.

Keep warm

Keep the sauce warm on the lowest heat while plating.

Cook potatoes

Place the peeled, cubed Yukon Gold potatoes in a medium saucepan and cover with cold water by 1 inch. Add a pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook until fork-tender, about 12–15 minutes. Drain thoroughly in a colander.

Mash purée

Return hot potatoes to the warm pan or a bowl. Add 3 tablespoons unsalted butter, 3/4 cup whole milk and 1/4 cup heavy cream. Mash with a ricer or potato masher until smooth (for the silkiest texture, pass through a ricer or food mill). Season with 1/2 teaspoon salt and 1/4 teaspoon white or black pepper. Stir in 1 teaspoon white truffle oil—start with less and adjust to taste. Keep warm, covering to prevent skin forming.

Char asparagus

Heat a grill pan or skillet over high heat until very hot. Toss asparagus with 1 tablespoon extra-virgin olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Place in the hot pan in a single layer and cook 2–3 minutes without moving to develop char marks, then turn and cook another 1–2 minutes until tender-crisp. Remove from heat.

Slice and plate

Un-tent the steaks and slice against the grain into 1/2-inch thick slices. Spoon a pool of warm truffled potato purée on each plate. Arrange sliced ribeye over or alongside the purée.

Add asparagus and sauce

Lay 4–6 charred asparagus stalks next to the steak. Spoon 2–3 tablespoons of the warm Cabernet reduction over the steak slices and a little around the plate for presentation.

Finish and serve

Scatter microgreens or baby arugula near the steak, finish with a light sprinkle of flaky sea salt, a few cranks of fresh black pepper, and optionally a teaspoon of red wine vinaigrette over the greens. Serve immediately with remaining sauce on the side.