Friday, January 12, 2018

Za'atar-Crusted Rib-Eyes with 2014 Geyser Peak Walking Tree Cab #WinePW #SonomaStrong #Sponsored

 This is a sponsored post written by me in conjunction with the January #WinePW event.
Wine samples were provided for this post and this page may contain affiliate links

Welcome to the first Wine Pairing Weekend (#WinePW) event of the new year. Happy 2018, all!! Jill at L'Occasion is hosting and invited the group to focus on wines from Sonoma. Read her preview post: here.

#SonomaStrong
This Autumn, fires ravaged California and threatened the cities of Napa, Sonoma, and Calistoga. Friends and family were evacuated, but mercifully no one we personally know lost their homes or businesses. However, wineries burnt to the ground and many more were damaged. Vines were singed; we won't know the extent of the wildfires' effects on the grapes until next year - or later. It turns out that some of those vines served as firebreaks, protecting the wineries from the flames. Still, it was devastating to those communities.

Jill asked the WinePW bloggers to support a reputable fire relief resource and promote #SonomaStrong awareness. I first went to SonomaStrong.org, but, by January 2nd, they had exceeded their goal of $500,00 and were focused on disbursing the funds they had collected. That website pointed me towards Rotary 5130 Fire Relief Fund and Redwood Credit Union North Bay Fire Relief. I opted to support the former as my dad is a member of a local-to-us rotary club.

If you are so inclined, the relief is much-needed and much-appreciated. Thanks in advance!


As the hostess with the mostest, Jill even arranged for some Sonoma wineries to provide us with samples to taste, pair, and highlight. I received wines from Geyser Peak Winery and Balletto Vineyards.

The Line-Up


In the Glass
Though I received four bottles of wine for this event - don't worry, I will be sharing pairings with all of them in the coming weeks - I have decided to focus on the 2014 Geyser Peak Walking Tree Cabernet Sauvignon from the Alexander Valley for this post.


The 2014 Walking Tree Cabernet looks inky and rich in the glass and features rich aromas of dark stone fruits, wild herbs, and a tinge of something sweet. Supple tannins entice you and finish with a sumptuous mouthfeel. Slightly savory, mildly earthy, I peeled back the layers and imagined a meaty dish alongside.


On the Plate
To mirror the wine's complexity, I opted for rib-eye steaks encrusted with za'atar and topped with butter-crisped mushrooms. The effect was as I had hoped: divine!

Za'atar is a Middle Eastern spice mixture that I always have on hand. It's a breeze to make and adds something fabulous to olive oil for dipping and - I've just discovered - as a spice rub on any kind of meat! My za'atar recipe makes about 5 tablespoons. If you have any leftover (you will), keep it in a sealed jar for future use.

Ingredients serves 4 (sharing 1 rib-eye for 2 people)

Za'atar
  • 2 T fresh thyme, pulled off the stem and minced
  • 2 T sesame seeds, toasted (I use both white and black sesame seeds)
  • 2 t ground sumac
  • 1/2 t flake salt

Meat
  • 2 rib-eye steaks, about an inch thick
  • freshly ground salt
  • freshly ground pepper
  • 1 T olive oil
  • 1 T butter
  • Also needed: a griddle or grill pan

Crisped Mushrooms
  • 1 to 2 C mushrooms (I used crimini)
  • 1 T butter
  • freshly ground salt
  • freshly ground pepper


Procedure
  
Za'atar 
In batches, blend and crush the spices with a mortar and pestle. Leave some sesame seeds whole.

Crisped Mushrooms
Melt butter in a large, flat-bottom pan. When the butter begins to brown, lay your mushrooms in the pan. Let the mushrooms brown and crisp. Flip the mushrooms and crisp them on the other side. Only after they are crisp should you season them. Adding salt when they are cooking will lead to soggy mushrooms. Season to taste with salt and pepper.

Meat
Let steaks rest at room temperature for at least 30 minutes before cooking - and up to an hour. Sprinkle both sides with za'atar, salt, and pepper.

Melt 1 T butter in 1 T olive oil on a griddle or grill pan. Heat the point that it is almost smoking. Sprinkle another layer of za'atar over the meat, pressing the spices into the meat.

Place your steak - newly sprinkled za'atar side down - in the pan. Depending on thickness, you will want to cook the steak for 3 to 5 minutes on each side. Sprinkle the top side with za'atar before flipping. You should have a nice crust formed with an internal temperature of about 130 degrees F for medium. Remove from pan and tent with foil. Let rest for at least 5 minutes before serving.

Slice and top steak with crisped mushrooms. Serve immediately.


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*Disclosure: I received sample wines for recipe development, pairing, and generating social media traction. My opinions do not necessarily reflect the opinions of the organizer and sponsors of this event.

9 comments:

  1. Love the Zaatar seasoning Cam. Thanks for sharing.

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  2. I’m a big fan of za’atar spice, too, but until now I’ve never tried it on a steak. After seeing how yours turned out, I’m eager to try it. Yum!

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  3. That seasoning sounds absolutely amazing! Great pairing Cam!

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  4. Looks delicious, Cam. I brought some Zatar back from Israel a few years ago, but I never figured out how to use it. Time to try again!

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  5. recipe looks delish, and I'm going to have to try this Cab! My bottle of it froze unfortunately.

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  6. Sounds so flavorful and looks delicious. Ribeye is my husband's favorite.

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  7. Wow-what a creative and flavorful dish! I'm sure it was a wonderful pairing with the wines-well done!

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  8. Za’tar should be a must in the kitchen - looks like this meal was singing with flavor!

    I’m interested in the crisp mushrooms. I haven’t prepared them that way, and I’m craving it now.

    Great post & resources!

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  9. I totally agree with Jill- Za'atar is a must! One of my favorite mixes. I usually buy it premixed, so will be excited to try your version!

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