About the Dish

Per Serving
Calories 950
Total Fat 56 g
Saturated Fat 24 g
Trans Fat 2 g
Cholesterol 300 mg
Sodium 1200 mg
Total Carbohydrates 24 g
Dietary Fiber 3 g
Sugar 3 g
Protein 89 g
Sheri Castle

Sheri Castle is an award-winning, professional food writer and culinary instructor. She is known for melding storytelling, humor, and culinary expertise, so she can tell a tale while making a memorable meal.

"I’ve been a cook and writer my whole life. I wrote my first original recipe and mailed it to a TV show when I was four years old. I was lucky enough to have been raised by one of those legendary Southern grandmothers who cooked with great skill and no recipes. Even when my cooking veered drastically away from Southern for a few years, she was always open to what I prepared and would taste anything." BOOKS: The Southern Living Community Cookbook: Celebrating Food and Fellowship in the American South; The New Southern Garden Cookbook: Recipes for Enjoying the Best from Homegrown Gardens, Farmers’ Markets, Roadside Stands and CSA Boxes, The University of North Carolina Press, 2011.; Sugar, Butter, Flour: The Waitress Pie Book; Le Creuset. PUBLICATIONS: Southern Living; Garden and Gun; Better Homes and Gardens; The New York Times; Eater; The Washington Post; The Atlanta Journal-Constitution; The Times Picayune; The Charlotte Observer; The Chicago Tribune; The Kitchn; NPR’s Kitchen Window; The Local Palate; Epicurious; Gravy (named 2014 Publication of the Year by James Beard Foundation); Taste of the South; Cornbread Nation; Bitter Southerner. AWARDS: 2011 American Institute of Wine and Food Foundation Scholarship for Recipe Writing presented in honor of Julia Child; 2012 International Association of Culinary Professionals (IACP) Burt Green Award for Instructional Writing with Recipes; 2012 Southern Independent Booksellers Association Cookbook of the Year; 2015 IACP Cookbook Award Finalist; New York Times Notable Cookbook; Washington Post Recommended Cookbook. For more information on Sheri Castle, visit shericastle.com

Bourbon Barrel Aged Imperial Stout

My West Virginia upbringing makes me a purist on the subject of ramps. To truly be enjoyed, the garlic-onion hybrid should best be consumed in a volunteer fire department, served by a hungover fireman. However, we will say the thought of a ramp butter sounds wonderful combined with a steak. We suggest a big vegetable like a ramp needs a big beer. Bourbon barrel aged Ten Fidy Imperial Stout from Oskar Blues brewed in Brevard, North Carolina is among the biggest of beers.

Oskar Blues Ten Fidy Imperial Stout

Cabernet Sauvignon - Sonoma County, CA

An American Cabernet Sauvignon is for the ones who like it big and rich. Like a ribeye, there’s a great deal of weight and the wine will match it pound for pound. The Cabernet Sauvignon will also stand up to the opulence of the ramp butter and potatoes gratin.

Katherine Goldschmidt ‘Crazy Creek,’ Cabernet Sauvignon, Alexander Valley, Sonoma


MISE EN PLACE • Heat oven to 400° F. • Zest and halve lemon. Juice 1 half. Cut remaining half into wedges. • Wash ramps. Finely chop bulbs and leaves. • Pick and thyme leaves. • Discard any tough greens stems.
• In a bowl, mash butter with a fork. • Stir in lemon zest, 2 teaspoons ramp bulbs and 2 teaspoons ramp leaves. • Cover, and refrigerate.
Season steaks on all sides with steak seasoning.
Place a saucepan over low heat. Add half-and-half, remaining ramp bulbs and leaves, thyme, 1/4 teaspoon kosher salt and 1/4 teaspoon pepper.
• Using a sharp knife or mandolin, thinly slice potato. • Add to saucepan. Spoon half-and-half mixture over each slice to prevent darkening. • Increase heat to medium.
• Grease a pie plate or baking dish with 1 teaspoon cooking oil. • When half-and-half simmers, transfer potatoes into baking dish. • Pour half-and-half evenly over potatoes. Sprinkle with cheese. • Bake until edges are browned and bubbling, and potato is tender, about 30 minutes. Let rest while cooking steaks.
• Place a skillet over medium-high heat. Add 1 teaspoon cooking oil. When oil is hot, stand steaks in pan on their fat side (you can hold with tongs, or prop them against each other). Cook until well-browned on bottom, about 2 minutes. • Lay steaks flat in pan. Cook 1-2 minutes per side for rare to medium-rare. (For medium, cook 2-3 minutes per side. For medium-well, cook 4-6 minutes per side.) • Transfer steaks to 2 plates. Let rest 4-5 minutes.
While steaks rest: • In a bowl, toss greens with 1 teaspoon olive oil, lemon juice and 1/4 teaspoon kosher salt. • Divide between plates.
• Dot steaks with ramp butter. • Serve with potato gratin, and enjoy!