A number of cattle ranchers are selling premium cuts of meat directly to consumers. Of course, sourcing the meat is only half the battle; the other half is selecting a wine that can hold its own up against a rich, flavorful meal. For the perfect pairing, look to the American West.

“The success of a steak dinner starts with the cut and quality of the beef, but ultimately rests with the preparation,” says Kristin Thornton of The Double R Ranch Co. “We take great pains to hand select and age our cuts of beef, so we also provide our customers with detailed cooking instructions to ensure a great dining experience.”

While there are many ways to prepare a steak, Thornton suggests using The Double R Ranch’s “steakhouse style” for a mouthwatering result. An ideal method for thicker cuts, the steakhouse style involves a quick sear in a cast iron skillet to trap the juices, followed by an oven finish to achieve the desired doneness. Not only does this method give home cooks the perfect steak, but it provides some additional time and space to finish up any side dishes.

The steakhouse method also provides ample time to open a bottle of red wine and let it breathe, and Thornton thinks you can’t go wrong with a big red from California. “Cabernet Sauvignon is a natural complement to a decadent ribeye or tenderloin,” says Michael Martini, Master winemaker at the longstanding Louis M. Martini(R) Winery in California’s Napa Valley. “Its full body stands up to the richness of the cut, and the simplicity of a quality steak provides a remarkable canvas for illustrating the wine’s complexities.”

California Cabernet Sauvignon is relatively easy to find in stores, and many wineries also ship direct to consumers. “The steakhouse experience doesn’t need to have a luxury price tag,” notes Martini, “and just the right Cabernet Sauvignon can cost less than $20 per bottle.”

The Louis M. Martini 2009 Sonoma County Cabernet Sauvignon retails for around $18 and blends fruit from several prestigious vineyards. The result is a well-balanced, multilayered wine with aromas and tastes of red cherry, black cherry, blackberry and fresh sage. An underlying Dry Creek dustiness and subtle herbal notes are complemented by additional layers of chocolate and vanilla, which make for a decidedly complex and food-friendly wine. It can also be used as a terrific sauce for your steak. Here’s how:

Ingredients:
1 1/2 cups barbecue sauce
1 cup Louis M. Martini Sonoma County Cabernet Sauvignon
Kosher salt and freshly ground pepper, to taste

Directions:
In a medium sized bowl, whisk together barbecue sauce, wine, salt and pepper and pour into a saucepot. On the stovetop, bring the mixture to a boil until it thickens. Serve on the side as a dipping sauce.

With the main attractions selected, it’s time to prepare some simple sides like baked potatoes and steamed veggies to accompany the meal. Then, break out the fine linens and china, light the fire or a few candles, and your steakhouse transformation is complete.

The post How to Turn your House into the Finest Steakhouse first appeared on The How Do Gardener.

Building a gourmet menu doesn’t mean that you’ll have to spend hours in the kitchen preparing before guests arrive. By keeping the menu simple and focused on the foods and flavors that are perfectly in season, you can showcase what makes summer special without sacrificing time spent with your guests.

When it comes to the ingredients you’ll use, take a fresh approach by visiting local farmers markets or your own garden plot. Blue cheese varieties from Salemville, for instance, are rBGH free, contain no preservatives or chemical additives, and are sustainably produced by an Amish community in Cambria, Wisc., where cows are hand-milked twice daily without the use of machines or electricity. And since steak is the perfect main dish for a grilling get-together, look for steaks with labels with identifying information, letting you know that it is grass-fed or pasture-raised.

Plan on serving at least four dishes: a salad, a side, a main dish and a dessert. A green salad topped with rich blue cheese and herb dressing is a wonderful, fresh start to the meal. Follow it with a side dish of seasonal vegetables and cheese-topped steak. Depending on the vegetable you choose, it’s possible to prepare both your side and main dishes on the grill, allowing you to spend more time outside with your guests. Complete the meal with a sweet treat of ripe summer fruits – baked into a rustic French galette or tossed with fresh mint as a topping for a light sorbet.

Try these recipes for your salad and steak courses and you’ll be preparing fresh gourmet dishes that perfectly capture the essence of summer. For more recipes and grilling tips, visit www.salemville.com.

Blue Cheese Salad with Blue Cheese Dressing
Ingredients:
Dressing:
1/2 cup plain nonfat yogurt
1/4 cup skim milk
1/2 cup green onions (including green tops), thinly sliced
1/4 cup Salemville Amish Blue or Salemville Smokehaus Blue cheese, crumbled
1/2 clove garlic, pressed
1/4 teaspoon basil
1/4 teaspoon rosemary, crushed
Dash salt, to taste

Salad:
1 large head iceberg lettuce
6 slices thick-cut bacon
1 cup Salemville Amish Blue or Salemville Smokehaus Blue cheese, crumbled
Black pepper, to taste
Chopped pears, walnuts, red onion and/or tomatoes, to taste

In small bowl, stir together yogurt and milk. Mix in onions, cheese, garlic, herbs and salt. Cover and chill 30 minutes or more to blend flavors.

Cook bacon until crisp and crumble into large pieces. Cut lettuce into four to six wedges. Pour blue cheese dressing over the top. Sprinkle bacon over dressing. Add additional crumbled cheese, freshly ground black pepper,  chopped pears, walnuts, red onion and/or tomatoes, if desired. Makes four servings.

Steak with Gorgonzola Thyme Crust
Ingredients:
2 teaspoons Worcestershire sauce
2 beef tenderloin or small rib eye steaks (about 6 ounces each), cut 3/4-inch thick
1 large or 2 small cloves garlic, minced
1/4 teaspoon freshly ground black pepper
2 teaspoons fresh thyme, chopped, or 1/2 teaspoon dried thyme
1/2 cup Salemville Amish Gorgonzola cheese, crumbled

Preheat broiler. Spoon Worcestershire sauce over both sides of the steaks and let stand five minutes. Sprinkle garlic and pepper over steaks.

Place steaks on rack or broiler pan. Broil 3 to 4 inches from heat source three to four minutes per side for medium rare steak.

Remove pan from broiler. Sprinkle thyme, then cheese over steaks. Return to oven and broil two minutes, or until the cheese is golden brown.

The post Gourmet and Simple: A Meal Perfect for Summer Entertaining first appeared on The How Do Gardener.