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!
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 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 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!)
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.
Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com and affiliated sites. This helps cover some of the costs of running the blog. Thank you for your support.
Jean
If you liked this post, please Pin it and share it!