Celery complements blue cheese, and blue cheese complements steak, so Brian put the three ingredients together. The salad includes celery leaves, which contribute a refreshing herbaceousness. Spooned over the steaks like a salsa or relish, it helps cut their richness. Serve with Potato and Celery Root Gratin (page 165) or wilted spinach.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Season the steaks on both sides with salt and pepper. Let stand at room temperature for 1 hour before cooking.
Step 2
In a small bowl, combine the celery, shallot, parsley, and celery leaves. Add the olive oil and vinegar and toss gently, then season with salt and pepper. Let rest for 15 minutes to soften the celery. Just before serving, add the blue cheese and toss gently.
Step 3
Heat a heavy 12-inch skillet over high heat. Add the 1 tablespoon oil and the butter. When the butter melts and begins to sizzle, put the steaks in the pan. Tuck the rosemary sprigs among the steaks. Reduce the heat to medium-high and cook, occasionally spooning the rendered fat over the meat, until the bottom sides are mahogany brown, 3 to 5 minutes. Adjust the heat as needed to prevent burning. Turn the steaks with tongs and continue cooking, basting occasionally, until the steaks reach desired doneness, about 5 minutes longer for medium-rare.
Step 4
Transfer the steaks to a rack with tongs and let rest for 5 to 10 minutes before serving to allow the juices to settle. Divide the steaks among dinner plates and spoon some of the celery salad over the tops. Serve immediately.
Step 5
Enjoy with Cakebread Cellars Dancing Bear Ranch Cabernet Sauvignon or another elegant and substantial red wine.
