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1
Season the steaks on both sides with salt and pepper.
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2
Let stand at room temperature for 1 hour before cooking.
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3
In a small bowl, combine the celery, shallot, parsley, and celery leaves.
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4
Add the olive oil and vinegar and toss gently, then season with salt and pepper.
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5
Let rest for 15 minutes to soften the celery.
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6
Just before serving, add the blue cheese and toss gently.
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7
Heat a heavy 12-inch skillet over high heat.
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8
Add the 1 tablespoon oil and the butter.
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9
When the butter melts and begins to sizzle, put the steaks in the pan.
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10
Tuck the rosemary sprigs among the steaks.
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11
Reduce the heat to medium-high and cook, occasionally spooning the rendered fat over the meat, until the bottom sides are mahogany brown, 3 to 5 minutes.
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12
Adjust the heat as needed to prevent burning.
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13
Turn the steaks with tongs and continue cooking, basting occasionally, until the steaks reach desired doneness, about 5 minutes longer for medium-rare.
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14
Transfer the steaks to a rack with tongs and let rest for 5 to 10 minutes before serving to allow the juices to settle.
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15
Divide the steaks among dinner plates and spoon some of the celery salad over the tops.
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16
Serve immediately.
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17
Enjoy with Cakebread Cellars Dancing Bear Ranch Cabernet Sauvignon or another elegant and substantial red wine.
