Pan Seared Strip Steak With Red Wine Pan Sauce And Pink Peppercorn Butter Food

PAN-SEARED STEAK WITH RED WINE SAUCE

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.

STEAK WITH RED WINE-SHALLOT SAUCE

Steps:

• Remove the steak from the refrigerator 30 minutes before cooking. Heat a large heavy-bottomed skillet over medium-high heat. Pat the steak dry and season generously with salt and pepper on all sides. Place the steak, standing up on the strip of fat, in the pan and hold it with tongs until the fat renders and the pan is slick, about 2 minutes.
• Place the steak flat in the pan and sear until deep brown on one side, 4 to 5 minutes. Turn and cook on the other side until a thermometer inserted sideways into the thickest part registers 120 degrees for medium-rare, 3 to 4 more minutes. Transfer to a cutting board and let rest 10 minutes. Reserve the drippings in the skillet.
• Add the shallot to the drippings and cook over medium heat until golden, about 2 minutes. Add the wine and scrape up any browned bits with a wooden spoon. Bring to a boil and cook until reduced by half and slightly syrupy, about 7 minutes; remove from the heat. Whisk in the butter, one piece at a time, to make a glossy sauce. Add 1/2 teaspoon salt and 1/4 teaspoon pepper or season to taste. Slice the steak against the grain and serve with the sauce.

PAN SEARED STRIP STEAK WITH GREEN PEPPERCORN SAUCE AND SALT-BAKED POTATOES

Steps:

• For the steaks: Heat 2 cast iron skillets large enough to hold 2 of the 4 pieces of beef until they begin to visibly smoke. Season the steaks on both sides with salt and pepper. Shut the heat off underneath the skillet and use a pair of tongs to place the steaks in the pan 1 by 1 in a single layer. Turn the heat on under the skillet and brown the first side, 3 to 5 minutes. Try to resist the temptation to turn them over or move them as they cook.
• Turn the steaks on the second side and brown, 3 to 5 minutes.
• Arrange the steaks on a rack to "rest" while you make your sauce.
• Remove the excess grease from 1 of the pans that was used to cook the steaks and reserve the other pan for the potatoes. Add 1 tablespoon of butter and the shallots and cook until they are translucent, 3 to 5 minutes. Add the green peppercorns and brandy and cook until the liquid reduces almost completely.
• Stir in the mustard, lemon juice, lemon zest and Worcestershire sauce. Swirl the pan so all of the flavors start to meld together.
• Add the veal stock and reduce to a desirable consistency, then stir in the tarragon.
• For the potatoes:
• Preheat the oven to 375 degrees F.
• Add the potatoes to a casserole with a fitted lid that is just big enough to hold the potatoes. Toss them with some sea salt and the bay leaves. Cover the casserole and put in the center of the oven to bake for 25 to 30 minutes.
• When the potatoes are tender when pierced with the tip of a knife, remove the casserole from the oven and discard the bay leaves.
• Heat the reserved skillet that the steaks were cooked in over medium heat and add the potatoes into the steak drippings. Cook until they brown and become slightly crisp. slightly. Season with salt, to taste.
• Arrange the potatoes on the bottom of 4 dinner plates and top with the steak. Drizzle with the sauce and serve immediately.
• For the steaks: Heat 2 cast iron skillets large enough to hold 2 of the 4 pieces of beef until they begin to visibly smoke. Season the steaks on both sides with salt and pepper. Shut the heat off underneath the skillet and use a pair of tongs to place the steaks in the pan 1 by 1 in a single layer. Turn the heat on under the skillet and brown the first side, 3 to 5 minutes. Try to resist the temptation to turn them over or move them as they cook.
• Turn the steaks on the second side and brown, 3 to 5 minutes.
• Arrange the steaks on a rack to "rest" while you make your sauce.
• Remove the excess grease from 1 of the pans that was used to cook the steaks and reserve the other pan for the potatoes. Add 1 tablespoon of butter and the shallots and cook until they are translucent, 3 to 5 minutes. Add the green peppercorns and brandy and cook until the liquid reduces almost completely.
• Stir in the mustard, lemon juice, lemon zest and Worcestershire sauce. Swirl the pan so all of the flavors start to meld together.
• Add the veal stock and reduce to a desirable consistency, then stir in the tarragon.
• For the potatoes:
• Preheat the oven to 375 degrees F.
• Add the potatoes to a casserole with a fitted lid that is just big enough to hold the potatoes. Toss them with some sea salt and the bay leaves. Cover the casserole and put in the center of the oven to bake for 25 to 30 minutes.
• When the potatoes are tender when pierced with the tip of a knife, remove the casserole from the oven and discard the bay leaves.
• Heat the reserved skillet that the steaks were cooked in over medium heat and add the potatoes into the steak drippings. Cook until they brown and become slightly crisp. slightly. Season with salt, to taste.
• Arrange the potatoes on the bottom of 4 dinner plates and top with the steak. Drizzle with the sauce and serve immediately.

PAN-SEARED STEAKS WITH RED WINE PAN SAUCE RECIPE

Steps:

• Season steaks generously on all surfaces with kosher salt and black pepper. Add vegetable oil to 12-inch, heavy-bottomed cast iron or stainless steel skillet. Heat over high heat until oil just begins to smoke. Add steaks to pan, and cook without moving until deep golden-brown crust develops on first side, three to four minutes. Flip steaks over.
• Add butter, thyme sprigs, and shallots to pan. Turn heat down to medium-high. Continue to cook, occasionally basting steaks by tilting pan towards you and spooning hot fat over surface of steaks. If steaks start to become too dark, turn lower heat. Continue to cook until instant-read thermometer inserted in to center of steak registers 125°F for medium-rare (between three and seven minutes, depending on how powerful your range is). Remove steaks from pan, place on rack set in rimmed baking sheet, pour fat, shallots, and thyme from pan over steaks, tent loosely with aluminum foil, and allow to rest for until center of steak cools to 120°F (about ten minutes). Meanwhile, make pan sauce if desired. This Recipe Appears In The Food Lab: The Importance of Resting Meat Just Add Water: How to Make a Pan Sauce, and How to Fix a Broken One

PAN-SEARED STRIP STEAK WITH RED-WINE PAN SAUCE AND PINK-PEPPERCORN BUTTER RECIPE - (4.4/5)

Steps:

• PINK-PEPPERCORN BUTTER Combine first 4 ingredients in small bowl; mix with fork until peppercorns are slightly crushed. Season with coarse salt and black pepper. Place small sheet of plastic wrap on work surface; place butter mixture atop plastic. Using plastic wrap as aid, form butter mixture into 11/2-inch-diameter cylinder; wrap tightly and chill. DO AHEAD Can be made 3 days ahead. Keep chilled. Bring to room temperature before using. STEAK Rub steak with 1 teaspoon oil; sprinkle both sides with thyme, then coarse salt and 1/4 teaspoon black pepper. Let steak stand at room temperature 30 minutes. Heat medium nonstick skillet over medium-high heat. Add steak; cook to desired doneness, 3 to 4 minutes per side for medium-rare. Transfer steak to plate; tent with foil. Add 1 teaspoon oil to skillet; add shallot and sauté until slightly softened, scraping up browned bits. Add wine; boil until liquid is reduced by half, stirring often, about 1 minute. Add broth; boil until sauce is thickened, about 2 minutes. Whisk in 3 tablespoons pink-peppercorn butter. Season sauce with coarse salt and pepper. Cut steak against grain into 1/3-inch-thick slices. Divide between plates. Top with sauce; serve with puree. NUTRITIONAL INFORMATION One serving contains: Calories (kcal) 462.1 %Calories from Fat 41.2 Fat (g) 21.2 Saturated Fat (g) 9.0 Cholesterol (mg) 85.6 Carbohydrates (g) 31.9 Dietary Fiber (g) 5.1 Total Sugars (g) 5.3 Net Carbs (g) 26.8 Protein (g) 35.5 Sodium (mg) 475.4

PAN SEARED STEAKS WITH RED WINE PAN SAUCE

Steps:

• Season steaks generously on all surfaces with salt and pepper.
• Add vegetable oil to 12-inch, heavy-bottomed cast iron or stainless steel skillet. Heat over high heat until oil just begins to smoke. Add steaks to pan and cook without moving until deep golden-brown crust develops on first side, three to four minutes. Flip steaks over.
• Add butter, thyme sprigs, and shallots to pan. Turn heat down to medium-high. Continue to cook, occasionally basting steaks by tilting pan towards you and spooning hot fat over surface of steaks. If steaks start to become too dark, turn lower heat and rotate to all four sides. Continue to cook until instant-read thermometer inserted in to center of steak registers 115-125°F for rare to medium-rare.
• Remove steaks from pan to a platter, pour juices, shallots and thyme from pan over steaks, tent loosely with aluminum foil and allow to rest for about ten minutes. Meanwhile, make pan sauce.
• For the sauce: While steak is resting, Add shallot to pan and cook using pan's residual heat, stirring frequently, until softened, about 30 seconds. Add broth, wine, mustard and stir to combine. Simmer over high-heat until reduced to about 1/3 of a cup, 4 to 5 minutes. Remove pan from heat; whisk in parsley, butter, and lemon juice. Adjust seasoning.

NEW YORK STRIP STEAKS WITH RED-WINE SAUCE

Steps:

• Heat half the oil in a large skillet over medium-high heat. Season 2 steaks with 3/4 teaspoon salt and some pepper. Cook until deep golden brown and an instant-read thermometer inserted into the center reaches 130 degrees, about 4 minutes per side. Transfer to a platter, and tent with foil. Repeat with remaining oil and steaks. Let steaks rest in a 250 degree oven.
• Reduce heat to medium, and add wine to skillet. Cook until almost completely reduced, about 5 minutes. Add beef stock, and cook until reduced to 1/4 cup, about 2 1/2 minutes. Reduce heat to low, and whisk in butter (1 piece at a time) and mustard. Stir in any juices from the platter, and season with salt and pepper. Spoon sauce over steaks.

PAN SEARED STRIP STEAKS

Steps:

• Coat steaks with vegetable oil, but shaking in plastic bag.
• Season steaks with salt and pepper.
• Place steaks in hot, large skillet (over medium high heat).
• Sear steaks, 3 minutes per side, then reduce heat to medium.
• Cook steaks until desired doneness, about 5 minutes for per side for medium.
• Put steaks on serving platter and keep warm.
• Stir flour into dripping left in pan and stir in beef broth.
• Stirring continuously, cook until slightly thickened (approx 3 minutes).
• Stir in remaining ingrediets, then drizzle sauce over the steaks.

PAN-SEARED STEAKS WITH RED WINE PAN SAUCE

Steps:

• Steaks-pat steaks dry with paper towels, then season with salt and pepper.
• Heat the oil in a 12-inch skillet over med-high heat until just smoking.
• Brown the steaks on the first side, about 4 minutes.
• Flip the steaks over and continue to cook to the desired doneness, 4-6 minutes.
• Transfer the steaks to a clean plate; tent with foil, and let rest for 5 minutes.
• Sauce-meanwhile, add the oil to the skillet and return to med-high heat until shimmering.
• Add in the shallot; cook until softened, about 2 minutes.
• Stir in the broth, wine, and brown sugar, scraping up any browned bits, and simmer until thickened, about 5 minutes.
• Stir in any accumulated meat juice.
• Turn the heat to low and whisk in the butter, one piece at a time.
• Off the heat, stir in the thyme and season with salt and pepper to taste.
• Spoon the sauce over the steaks before serving.