Food & Drink
How to Pair New York Strip with Napa Valley Cabernet Like a Sommelier
Few pairings rival the timeless sophistication of a perfectly seared New York Strip steak and a glass of Napa Valley Cabernet Sauvignon. Known for its bold structure, dark fruit, and layered complexity, Napa Cab enhances the rich marbling and savory char of this classic cut. Whether you’re planning an elevated dinner at home or curating a perfect food and wine experience, this pairing delivers the full-bodied decadence Napa is famous for—bite after indulgent bite.
GARLIC HERB BUTTER
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4 tablespoons unsalted butter, softened
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1 garlic clove, finely grated
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1 teaspoon finely chopped rosemary
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1 teaspoon finely chopped thyme
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1/2 teaspoon flake salt
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Fresh cracked black pepper, to taste
STEAK
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1 bone-in New York Strip steak (1.5–2 inches thick)
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Kosher salt
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Freshly ground black pepper
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1 tablespoon high-heat oil (like avocado or grapeseed)
In a small bowl, mash together butter, garlic, rosemary, thyme, salt, and pepper until smooth. Chill until ready to serve.
Generously season steak with salt and pepper on all sides. Place steak on a wire rack over a baking sheet and let rest at room temperature for 30 minutes.
Preheat oven to 250°F. Cook steak in the oven for 35–45 minutes until internal temp hits 120°F (rare) or 125°F (medium rare). Remove from oven.
Heat oil in a cast iron skillet over high heat. Sear steak for 1–2 minutes per side until deeply caramelized. Use tongs to sear edges.
Let rest 10 minutes before slicing. Top generously with garlic herb butter.
Serves 2. Pairs effortlessly with bold Napa Valley Cabernet Sauvignon and roasted seasonal vegetables or crispy potatoes.
