- Chef's Knife: A high-quality chef's knife essential for precise cuts of meat and vegetables.
- Cast Iron Skillet: Ideal for cooking steaks to achieve a nice sear.
- Meat Thermometer: Ensures your steak reaches the perfect temperature without overcooking it.
- Saucepan: Useful for making Merlot sauce from scratch or simmering components of the recipe.
- Whisk: For whipping cream and mixing ingredients for the sauce.
- Dutch Oven: Versatile for various cooking methods.
- Roasting Rack: To elevate the steak while it rests after cooking, ensuring even heat distribution and crispy skin.
- Piping Bag with Tips (Optional): For serving or garnishing steaks creatively if you choose to serve them au natural.
- Digital Kitchen Scale: Useful for precise ingredient measurements, especially in delicate recipes.
- Heavy Duty Aluminum Foil: Handy for wrapping or keeping the steak warm before serving.
2 tablespoons olive oil, divided
6 9- to 10-ounce New York steaks, trimmed (about 1 inch thick)
1/2 of 5.2-ounce package Boursin or other French garlic-and-herb cheese, cut into 6 wedges
1 1/2 cups Merlot or other fruity red wine
1/4 cup ( 1/2 stick) chilled butter, cut into small pieces
2 teaspoons chopped fresh Italian parsley
2 teaspoons chopped fresh chives plus whole chives for garnish
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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