29 May 2014

Weeknight Steak with Shallot Sauce

Steak with Shallot Sauce

Weeknight steak dinner just got easier! Just cooked two 8-ounce organic grassfed ribeye steaks, complete with sauce, in record time. With the Cuisinart Griddler and a tiny bit of advance planning, you can get a steak dinner on the table in a fraction of the time and effort it usually takes.

Sure, my pan-seared steak with shallot pan sauce is quite easy, but it does require one to carefully monitor the steak, timing and turning. This is just so much more effortless.

My only concern was that the sauce would lack flavor because of its not being a true pan sauce, made in the pan the steak was cooked in, a pan with fond to be deglazed. Fortunately, a small but adequate amount of meat drippings collected in the Griddler's drip tray; so, problem solved! 

Weeknight Steak with Shallot Sauce

Makes 2 servings (can easily be halved or doubled)

1 11- to 16-ounce 1-inch-thick (or 2 5- to 8-ounce) New York steak (a boneless cut AKA strip steak, club steak, shell steak) or boneless ribeye
1 1/2 to 2 teaspoons extra virgin olive oil, divided
1/8 to 1/4 teaspoon salt
1/4 to 1/2 teaspoon coarsely ground black pepper
1 medium shallot, finely minced (about 2 tablespoons)
1 teaspoon Worcestershire sauce (Lea and Perrins) 
1 teaspoon freshly squeezed lemon juice 
1 teaspoon Dijon mustard 
1 teaspoon minced fresh parsley 
1/8 teaspoon coarsely ground black pepper 
2 tablespoons cold unsalted butter, cut into 2 pieces
 


1 In the morning, or at least 45 minutes before you'll be cooking the steak, dry it thoroughly with a paper towel, rub 1/2 to 1 teaspoon of the oil (depending on total weight of the steaks) on both sides and coat with salt and pepper. Refrigerate until cooking time. (Yes, cooking them cold works just fine!)

2 Get sauce ingredients ready. You just need to make a tiny bit of sauce, enough to accent the flavor of the beef without overpowering it. With grill plates in place, turn the Selector knob to Grill/Panini and the Grill/Panini knob to High. Preheat the Cuisinart Griddler in the closed position.

3 In small skillet or saucepan (I use the All-Clad 4211 stainless steel 1-quart saucier), heat remaining 1 teaspoon of oil; add shallot to pan and cook over low heat until softened, about 2 minutes. Stir in Worcestershire sauce, lemon juice, mustard, parsley and pepper. Remove from heat. 

4 When the green indicator light shows, place the seasoned steak on the lower grill plate. Close the Griddler, using light pressure for about 30 seconds, and set a timer for 5 minutes for medium rare, 7 minutes for medium, 9 minutes for medium well. If your steak is thicker, it might require a bit more time. But check the internal temperature at 5 to 9 minutes, depending on your preferred level of doneness. I like medium well, so I look for a temperature of 145 degrees on an instant-read thermometer

5 When steak is done, transfer it to a warm plate and tent loosely with foil; let it rest for 5 minutes while you finish the sauce. Add any accumulated juices from the drip tray to the sauce. I've even used the Griddler's scraping tool to scrape up some browned bits to add to the sauce.

6 Just before serving, heat the sauce, add butter, whisking constantly until incorporated (called in French monter au beurre, mount with butter). Done properly, you will have a rather thick sauce. Spoon over steaks and serve immediately. Once you've added the butter, you can't keep it on the heat or it will break and become greasy.   

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30 comments:

Angie Schneider said...

That looks like a very satisfying and delicious meal, Jean.

Jean | Delightful Repast said...

Thanks, Angie. Of course, that 8-ounce steak made two meals for me!

Jacquelineand.... said...

It looks positively luscious; I'll need to try making the sauce soon.

Joanne Wilson said...

It sounds delicious!

Thomas "Sully" Sullivan said...

Oh, the perks of cooking for one (or maybe two)! See, steaks – really GOOD steaks – are a thing with me. Don’t eat them all that often, but when I do, I buy things like filet mignon, and they are always as thick as dictionaries. Trouble is, neither my stove nor I are adept at cooking thick meets to spec. So I’ve developed a second by second method that works for me. Basically I sear lightly, then slice thin, turn once, and continue to dice the meat into smaller pieces, adding mushrooms or whatever I want and culling out the pieces that are just right at the very moment of perfection. Sometimes I’ve eaten half a dinner while still cooking the other half – as I said, the perks of cooking for one!

Blackberry Lane said...

We have been preparing to move for so long that I have not been cooking. This looks so tasty to me.
I hope you have a nice weekend.

Jean | Delightful Repast said...

Sully, I don't know what kind of stove you have, but I would never be able to properly cook a really thick steak on anything but a gas stove. I've managed to perfectly cook 1 1/2-inch think filets in a heavy skillet on my gas stove.

Jean | Delightful Repast said...

Blackberry Lane isn't going to get a new name when you move, is it? I hope not! I can never move again, it would be more work than ever and I'm just not up to the task!

Roan said...

Thanks for sharing. Hubs would like steaks cooked thsi way.

Jean | Delightful Repast said...

Thanks, Roan! Be sure to let me know how it turns out for you.

Elizabeth said...

Goodness this looks heavenly! My husband is the steak cooker in thsi family, I will have to pass on this recipe for him to make for us. MMmm!

Jean | Delightful Repast said...

Thanks so much, Elizabeth! I hope he'll make it for you soon.

Sue/the view from great island said...

This looks like a classic, I love shallots!

Jean | Delightful Repast said...

Sue, thank you! Yes, shallots are wonderful--I like them more than garlic.

Susan J Meyerott, M.S. said...

I never think to add a sauce to a steak--you always come up with the tastiest suggestions. I will put this one to the test...which it has already passed...since my taste buds are already activated!

Thanks, Jean!

Jean | Delightful Repast said...

Thanks, Sue! Must be my English and Southern genes -- putting sauces / gravies on everything!

Pat said...

Can I come to your house to eat :)

Jean | Delightful Repast said...

Of course, Pat, but I'll put you to work! :D

Amy at love made my home said...

Hi Jean, seems as though it has been ages since I stopped by, I don't know why that is! Anyhow, rectified now as I have been reading this yummy recipe, and I am not a big meat eater or a sauce eater, so if this sounds good to me, it must be good! Lovely to catch up with you. xx

Jean | Delightful Repast said...

Thanks so much, Amy! I'm not a big meat eater myself, so when I cook meat for my husband, I can make two meals out of *my* serving.

Cranberry Morning said...

Oh yes, Jean, this does sound (and look) delicious! YUM.

Jean | Delightful Repast said...

Thanks, Judy! Hope you'll try it soon.

Brooks said...

Lovely steak dinner, Jean. Allium varieties and beef pair so well together. I'll be utilizing shallots more often while grilling outdoors this summer, but the indoors method you've shared here is a dandy for when cooking outside simply can't be.

Jean | Delightful Repast said...

Thanks, Brooks! I'll be honing my outdoor grilling skills as soon as I replace my grill that died last fall.

Tony Grant said...

"11- to 16-ounce 1-inch-thick (or 2 5- to 8-ounce) New York steak (a boneless cut AKA strip steak, club steak, shell steak) or boneless ribeye."
Blimey!!! We don't often see , never mind eat, that amount of meat in one sitting over here, Jean. I would have to go to a butchers shop and order this sort of steak.Does it cost a fortune? Would a family on a budget be able affrod it? A ,"weeknight Steak," might have to be renamed, " a once in a lifetime meat experience," followed by a period of fasting and exercise!!! ha! ha!

Jean | Delightful Repast said...

Tony, that is for two servings, at least. If a steak is about 11 ounces, my husband and I share it. If it happens to weigh an enormous 16 ounces, I would give each of us a third and save a third for the next day. Five ounces is not an enormous serving; we actually eat smaller than typical portions.

Richard Sheppard said...

I've made your "pan-seared steak with shallot pan sauce" recipe before and it's great. Gonna have to try this variation too! It looks sooooo good!

Jean | Delightful Repast said...

Richard, thank you! So glad you like it!

deb @ frugal little bungalow said...

I shouldn't be here around dinner time, lol...getting too hungry looking at all of your wonderful food posts :)

Jean | Delightful Repast said...

Deb, thank you so much! I hope you'll come back regularly and see what I've got cookin'!

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