Heat up grapeseed oil in a pan
Salt and pepper both sides of steaks (make sure steaks are at room temperature)
Fry steaks until cooked to preferred temperature (I probably cooked it about 7 minutes each side)
Let steaks rest for 10 minutes before slicing
For risotto, place diced celery and onion in a skillet with olive oil and butter
Cook until translucent and then add Arborio rice
Toast rice until it absorbs the liquid, then add in a cup of white wine and cook it out
Season with salt and pepper
Add in vegetable broth and cook it out continuously until rice is softened (I made my own vegetable stock by saving vegetable scraps in a freezer bag. When ready to make, boil them all in water for about an hour and then strain out the scraps)
Top risotto with parmesan cheese
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