O'Brien Estate Winery Food & Wine Pairing

New York Strip, Radicchio, Juniper Berry & Blackbery Jus 


We always like to provide a seasonal recipe to pair with our wines.  Executive Chef Elizabeth Binder, our dear friend who has catered our dinners for several years, is competed on this season of “Top Chef - Seattle”.  Be sure to watch the show on Bravo TV – very fun!  She graciously provided this recipe for your table as it pairs beautifully with all of our red wines.


New York Strip, Radicchio, Juniper Berry & Blackberry Jus

Serves 8



8 prime New York strip steaks (11/2 inches thick, about 14 to 16 ounces each; the thickness is more

important than the weight)

2 sticks unsalted butter

1/2 cup extra virgin olive oil

8 teaspoons kosher salt & 8 teaspoons cracked black pepper (or Juniper rub - recipe below)

4 heads radicchio - cut into wedges, drizzle with evoo, season and grill. !

2 bunch dandelion greens - toss with grilled radicchio to wilt.

1 punnet blackberries!

1 qt blackberry jus (recipe below)



Melt the butter over medium-high heat and skim the milk solids from the surface. Set aside to cool.

Remove the steaks from the refrigerator about 30 to 40 minutes before cooking. Cover loosely with plastic

wrap and allow the steaks to come to room temperature. Before grilling, shape the steaks by gently

pushing the sides into the center to create height.


Mix the oil and 1/2 cup of clarified butter on a large serving plate. Put the steaks into the oil-butter mix to

coat each side, then lift the steaks to allow the excess oil to drip off. (Make sure that the steaks don't have

too much oil-butter mix on them, as this will create flare-ups on the grill.) Coat each side of the steaks with

1 teaspoon of salt and 1 teaspoon of black pepper / rub of your choice (see below).


Place the meat on the hottest part of the grill. If at any time the grill flares up, move the steaks to the

outside edge, returning them to the center when the flame dies down. Do not slide the steaks across the

grill; gently pick them up with tongs. The key is not to flip them around. Ultimately you want to turn a New

York strip steak only three times, cooking each side twice for 3 minutes at a time (for a total cooking time

of 12 minutes), to get a rare steak with adequate char.


Telling when a steak is done is not an exact science. One technique is to cut a small slit in the steak to

see the color of the meat. A professional presses the meat and compares its firmness to the softer, fleshy

part at the base of his or her own thumb; if it's the same density, the meat is rare. The firmer center of the

palm is like the feel of a well-done steak. (It takes practice.)


An instant-read meat thermometer is most accurate of all; insert it into the center of the steak. Rare is

110 to 115 degrees; medium-rare, 120 degrees; medium, 125 to 130 degrees; medium-well, 130 to 135

degrees; and well, 140 degrees. (Err on the low side, since steaks will continue to cook when removed

from the grill.) Allow the meat to rest for 4 - 5 minutes before serving, to allows the juices to emerge from

the center.


Dress chicories with pan juices from cooking beef.


Assemble on plate with roasted/grilled beef, fresh blackberries and blackberry sauce.