Pan Fried Strip Steaks With Beurre Rouge Recipes

Steps:

• Coat skillet with olive oil using a paper towel. Heat skillet over medium high heat until a piece of butter dropped in begins to sizzle immediately.
• Place steaks in pan and let them cook for 6 minutes on one side, flip and cook for 6 minutes on the other side. Place on a plate and put into a warmed oven, covered. (I heated oven to 350°F and then shut it off, covering the plate with another plate).
• Reduce heat to medium. In same pan, drop in the onions and garlic (or shallots) and saute for approx 2 min until they begin to caramelize. Deglaze pan with red wine and vinegar, scraping up the browned bits from the bottom of the pan to add flavor. Reduce liquid to half.
• Slowly whisk in one tbsp butter at a time, you have to do this slowly or the sauce will separate. This could take up to 10 minutes. When all of the butter is incorporated, season with salt to taste, pour sauce immediately over the steaks on each plate and grind a bit of black pepper over each.

Steps:

• Heat a large heavy-bottomed skillet (preferably cast iron) over high 5 minutes. Generously season steaks with salt and pepper. Add 1/2 teaspoon butter to pan, then immediately top with one steak. Repeat with remaining 1/2 teaspoon butter and steak. Cook without moving steaks until a golden brown crust forms, 3 to 4 minutes. Turn and cook 2 minutes more for rare, or 3 to 4 minutes more for medium-rare. Transfer to a cutting board and let rest 5 minutes. Slice steaks against the grain; serve with sauce, if desired.
• Heat a 10- or 12-inch cast-iron skillet over high heat. Season the steaks liberally with salt and pepper. Seconds before adding a steak, drop 1/2 teaspoon of the butter into the pan and immediately top with the steak. Repeat with the remaining steak. Sear for 3 minutes without moving the steak (to form a crust). Turn and cook for 2 minutes for rare or 3 to 4 for medium rare. Remove the steaks from the pan and let them rest on a board or platter for a few minutes before serving.

Steps:

• Generously sprinkle salt and pepper all over steaks, then let steaks rest uncovered for 15 minutes at room temperature. Meanwhile, mince the shallots.
• Melt 1/2 tablespoon butter and the oil in a large skillet over medium-high heat until almost smoking. Add steaks and cook until done to taste, about 3 to 4 minutes per side for rare and a little longer for medium-rare or medium. (Bone-in steaks take a few minutes longer to cook through than boneless.) If the pan begins to smoke or burn, lower the heat. Transfer steaks to a plate to rest while you prepare the sauce.
• Add shallots to the skillet and cook over medium heat until lightly browned, about 1 minute. Add brandy to the skillet and use a long-handled match or igniter to set the brandy on fire. (Stand back when you do this.) Let flames die out, then add red wine and cook until reduced and syrupy, 2 to 4 minutes. Add stock and boil until reduced and thickened, 3 to 4 minutes longer.
• Remove pan from heat and whisk in remaining 2 tablespoons butter and the chives. Serve steaks and sauce immediately with watercress.