Grilled steaks are all well and good, but you can't make a pan sauce if you don't cook the steaks in a pan. And I do love a good pan sauce! This time I had a little leftover Merlot, just enough to make a sauce for two steaks. If you're one of those people who think cooking a steak in a frying pan would just ruin a good piece of meat, stay tuned. I'm going to give you detailed instructions for making a great-tasting skillet steak, something I learned from my mother.
The steaks came from Rocky Mountain Organic Meats, a company I've come to rely on for meat that is 100% grass-fed, grass-finished and certified organic. No hormones. No antibiotics. No grain. No GMO feed. No irradiation. No feedlots where deadly antibiotic-resistant bacteria thrive. The people at RMOM are passionate about sustainable and organic agriculture and livestock production and dedicated to environmentally friendly agriculture practices, healthy land stewardship and--most important to me--the ethical treatment of animals.
And RMOM is going to ship four of these beautiful steaks to one of my readers! See bottom of the post for giveaway details. This one (in the photo) is cooked medium. How do you like your steaks?
Note: If you haven't read Pure Beef by Lynne Curry, read my review of it.
Pan-Seared New York Strip Steaks with Red Wine Pan Sauce
1/2 cup drinkable dry red wine
1 tablespoon extra virgin olive oil
1 medium shallot, finely minced (about 2 tablespoons)
1 1/2 teaspoons Worcestershire sauce (Lea and Perrins)
1/8 teaspoon coarsely ground black pepper
1 teaspoon freshly squeezed lemon juice
2 tablespoons cold unsalted butter, cut into 2 pieces
2 teaspoon extra virgin olive oil
2 New York strip steaks, 1 inch thick, about 8 ounces each, room temperature
Coarsely ground black pepper
1 Start sauce before starting steaks. In fact, I made the base of the sauce a few hours ahead. In small saucepan, bring wine up to a very gentle boil for several minutes, or until reduced by half. In small skillet, heat oil and cook shallot for two minutes. Add shallots to the reduced wine, along with the Worcestershire sauce and pepper. Set aside.
2 Heat heavy-bottomed 12-inch skillet over medium-high heat until very hot, about 3 minutes. Add the oil, not much, just enough to coat the bottom of the pan.
3 Thoroughly dry steaks with paper towels and season both sides with salt and lots of pepper. The oil should be shimmering in the hot pan.
4 Place steaks in the pan, with space between them. Cook over medium-high heat, not moving steaks, until well browned, about 5 minutes. Using tongs, turn steaks; cook 5 minutes. Turn steaks again and reduce heat to medium and continue cooking for 4 minutes for medium (or 2 for medium rare). Turn once more and cook for another 2 minutes. With tongs, turn each steak on its edge and take a minute to cook all around the edge. Transfer steaks to plate, tent with foil, and let rest 5 minutes or so while making the sauce.
5 As soon as steaks are removed, add wine mixture to pan and cook over low heat about 1 minute, scraping up browned bits. Stir in lemon juice and any accumulated juices from platter. Add butter, whisking constantly until melted. Spoon over steaks and serve immediately.
|Photo courtesy of Rocky Mountain Organic Meats|