Later On

A blog written for those whose interests more or less match mine.

Grilling steak at home

with 2 comments

The Amateur Gourmet cooks a rib-eye steak (my own fave) using a variation of the method I got from The Son and blogged earlier. Here’s the recipe the AG references:

Pan Seared Rib Eye Recipe courtesy Alton Brown

1 boneless rib eye steak, 1 1/2-inch thick
Canola oil to coat
Kosher salt and ground black pepper

Place 10 to 12-inch cast iron skillet in oven and heat oven to 500 degrees. Bring steak(s) to room temperature.

When oven reaches temperature, remove pan and place on range over high heat. Coat steak lightly with oil and season both sides with a generous pinch of salt. Grind on black pepper to taste.

Immediately place steak in the middle of hot, dry pan. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes. Flip steak and cook for another 2 minutes. (This time is for medium rare steaks. If you prefer medium, add a minute to both of the oven turns.)

Remove steak from pan, cover loosely with foil, and rest for 2 minutes. Serve whole or slice thin and fan onto plate.

I’m not normally into the wine recommendation thing, but this screams for a punchy red wine (Merlot or Pinot Noir would be ideal), and nothing else. If beer is your thing, go with Guinness or a dark Pilsener like Sam Adams or Brooklyn.

And then, in the same post:

2 lbs beef steak (strip or shell sirloin is best; I actually used London broil)
1.5 c red wine (Merlot, Cab, or Pinot Noir)
2 shallots, chopped (about 1/4 c)
About 10 white mushrooms, sliced, or the equivalent in your favorite wild mushrooms (optional)
all-purpose flour (about 1/2 tbsp)
kosher salt
thyme
tarragon
bay leaf
fresh-ground pepper
rather more butter than you’re really comfortable with

Salt the meat generously. (This brings more juices to the surface to caramelize in the pan.)

In a non-reactive saute pan on high heat, melt about 2 tbsp unsalted butter. Add about 1 tbsp of chopped shallots, turn the heat down to medium high, and add the steaks.

Cook for 4 minutes without turning (though you might want to shake the pan to dislodge it every now and then), then turn over and cook 4 min for rare, 5 for medium rare, or 6 for medium. Don’t even think about well-done. Add mushrooms and perhaps a bit more butter when you turn the steak.

Meanwhile, in a bit more butter saute the remaining shallots in a small saucepan and add the wine. Add thyme, tarragon, and bay leaf. Bring to a simmer and cook as long as the steak cooks.

After the steak is done, remove the steak from the pan and set it aside to rest.

Add wine reduction and deglaze; return to saucepan, whisk in flour (you might make a beurre manie or a roux before hand), and mount with as much butter as you can safely use without worrying about putting someone in the hospital.
Serve more or less immediately.

Written by LeisureGuy

24 August 2007 at 8:28 am

Posted in Beef, Daily life, Food, Recipes

2 Responses

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  1. Thanks for posting this pan recipe for steaks. I believe I had read it here previously and have been using it for the past couple of months. Now, even SWMBO likes my steaks!

    Jeff Thornton

    30 August 2007 at 5:02 pm

  2. I’d rate this recipe 5 stars on sex appeal alone. So good.

    Cynthia C

    16 July 2016 at 6:28 pm


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