PAN-SEARED STEAK WITH RED WINE SAUCE
You can use any cut of steak, either bone-in or boneless, to make this classic French bistro dish. Steaks cut from the tenderloin, such as filet mignon, are the most tender pieces of beef, though they lack the assertively beefy chew of sirloins and rib steaks. Adding brandy to the pan sauce not only contributes flavor; its high alcohol content and acidity help extract flavor from the pan drippings. However, if setting it on fire makes you nervous, skip that step and let the brandy simmer down for an extra few minutes to cook off most of the alcohol. Make sure to open a good bottle of red wine to use in the sauce here, preferably one that you're happy to finish off with dinner. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.
Provided by Melissa Clark
Categories dinner, steaks and chops, main course
Time 35m
Yield 4 servings
Number Of Ingredients 11
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.
Nutrition Facts : @context http, Calories 517, UnsaturatedFat 17 grams, Carbohydrate 7 grams, Fat 35 grams, Fiber 1 gram, Protein 35 grams, SaturatedFat 16 grams, Sodium 594 milligrams, Sugar 3 grams, TransFat 2 grams
SEARED RIB STEAK
A bone-in rib steak, 1 ¼ to 1 ½ inches thick, will feed two. Scaling up is easy; just buy a thicker steak. A two-inch slab serves three to four, and it requires only a few extra minutes in the oven. Then add steaks as needed, bearing in mind that each one should cook in its own skillet.
Provided by Melissa Clark
Categories dinner, quick, steaks and chops, main course
Time 30m
Yield 2 servings
Number Of Ingredients 4
Steps:
- Heat a heavy ovenproof skillet (preferably cast iron) over high heat for 15 minutes. Meanwhile, heat your broiler.
- Pat steak dry with paper towels, then vigorously rub cut side of garlic all over steak, particularly the bone. Season generously all over with salt and pepper.
- Place steak in hot pan and carefully, using a potholder, transfer pan to broiler. Cook meat until done to taste, about 5 to 7 minutes for rare. Transfer steak to a cutting board, and let it rest for 5 to 10 minutes before slicing and serving.
Nutrition Facts : @context http, Calories 597, UnsaturatedFat 25 grams, Carbohydrate 1 gram, Fat 48 grams, Fiber 0 grams, Protein 41 grams, SaturatedFat 21 grams, Sodium 535 milligrams, Sugar 0 grams, TransFat 3 grams
RIB STEAK WITH MARROW AND RED-WINE SAUCE
Provided by Pierre Franey
Categories dinner, main course
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Cut the marrow crosswise into slices half an inch thick. Put the pieces in a bowl and add cold water to cover. Set aside for 10 minutes or longer.
- Sprinkle the meat on both sides with salt and pepper.
- Heat the oil in a heavy skillet large enough to hold both steaks. Add the steaks and cook about 10 minutes or until thoroughly browned and seared on one side. Turn and continue cooking until thoroughly browned and seared, about 5 minutes. Cook about 5 minutes longer, turning the meat occasionally.
- Transfer the steaks to a warm platter and pour off all fat from the skillet.
- Add 1 tablespoon of butter to the skillet and when it melts, add the shallots, wine, vinegar and sugar.
- Cook over relatively high heat until the liquid is almost completely reduced, about 12 minutes.
- Add the broth and any juices that may have accumulated around the steaks. Cook about 3 minutes and swirl in the remaining 4 tablespoons of butter.
- Meanwhile, drain the pieces of marrow and put them in a saucepan.
- Add cold water to cover and salt to taste. Bring to a simmer but do not boil. Cook as briefly as possible, only until the marrow is barely heated. If the marrow cooks longer it will turn into liquid fat. Using a slotted spoon, transfer the marrow pieces to the sauce. Slice the steaks and serve with the marrow sauce on the side.
Nutrition Facts : @context http, Calories 655, UnsaturatedFat 23 grams, Carbohydrate 4 grams, Fat 51 grams, Fiber 1 gram, Protein 30 grams, SaturatedFat 24 grams, Sodium 807 milligrams, Sugar 1 gram, TransFat 3 grams
RIB STEAKS WITH RED WINE SAUCE AND MARROW / ENTRECOTE A' LA BORDELAISE
Number Of Ingredients 13
Steps:
- 1. Rub the steaks on both sides with the oil and season with salt and pepper. Let them come to room temperature while you make the sauce.2. Melt the butter in a heavy medium-size saucepan. Add the shallots and sauté over medium heat, stirring, until softened and translucent but not brown, about 3 minutes. Add the mushrooms and cook until lightly browned and most of the liquid has evaporated, 3 to 5 minutes. Add the wine and bring to a boil over medium-high heat, then reduce the heat slightly and simmer the wine briskly until reduced by half, about 5 minutes. Add the stock and simmer briskly until the mixture is reduced by half again, 5 minutes more. If you start with very good stock, the mixture may be thick enough to serve as a sauce without the cornstarch. If not, stir the cornstarch-wine mixture into the sauce and bring to a boil the sauce should thicken slightly. Whisk in salt and pepper as necessary the sauce should be highly seasoned. Remove from the heat and set aside while you poach the marrow.3. Pour water to a depth of 1 inch into a shallow pan. Heat to a simmer, add the marrow, and poach until waxy and white, with no remaining red, turning with a skimmer, 15 to 30 seconds. Do not overcook, or the marrow will melt. Transfer the marrow to paper towels to drain then cut it into thin crosswise slices (see Note).4. Preheat the grill to high.5. When ready to cook, oil the grill grate. Place the steaks on the hot grate and grill until cooked to taste, 4 to 6 minutes per side for medium-rare, rotating the steaks 45 degrees after 2 minutes on each side to create an attractive crosshatch of grill marks use tongs when moving or turning the steak. While the steak cooks, reheat the sauce, tasting it for seasoning. Transfer the steaks to a platter and let stand for 2 to 3 minutes. Spoon the sauce over the steaks and top with slices of marrow and a sprinkling of parsley. Serve immediately.Serves 4Note: The recipe can be prepared several hours ahead to this point.
Nutrition Facts : Nutritional Facts Serves
RIB-EYE STEAKS IN RED-WINE SAUCE
Provided by Lillian Chou
Categories Sauté Quick & Easy Dinner Steak Red Wine Fall Winter Gourmet Sugar Conscious Peanut Free Tree Nut Free
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Pat steaks dry, then sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper (total).
- Heat 1 tablespoon oil in a 12-inch heavy skillet over high heat until it shimmers, then sauté steaks in 2 batches, turning once, about 4 minutes per batch for medium-rare. Transfer to a large plate and cover with foil.
- Pour off fat from skillet, then sauté garlic in remaining tablespoon oil over medium-high heat until pale golden, about 30 seconds. Add wine and boil, stirring and scraping up brown bits, until reduced by half, 2 to 3 minutes. Add water, soy sauce, and any meat juices from plate and boil until reduced by half, 3 to 4 minutes.
- Reduce heat to medium-low and whisk in butter, 1 piece at a time, until slightly thickened. Stir in parsley and pour sauce over steaks.
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