CAESAR T-BONE STEAK WITH STOUT PAN SAUCE
An anchovy and garlic rub adds big umami flavor and an almost dry-aged character to this juicy T-bone. Chopped Basket Ingredient: T-bone steaks
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 450 degrees F. Halve the potatoes and place on a baking sheet. Then smash 3 of the garlic cloves and toss them with the potatoes, thyme, oil, 3/4 teaspoon salt and 1/2 teaspoon pepper. Roast the potatoes until golden and tender, about 40 minutes.
- Preheat the grill to high heat.
- While potatoes roast, mash the remaining 2 garlic cloves with the anchovies and a large pinch of salt into a paste. Rub the paste all over the steaks, and then sprinkle each steak with 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill the steaks, turning occasionally, until grill marks appear, about 8 minutes for medium-rare. Let the steaks rest while making the sauce.
- Heat 1 tablespoon of the butter in a medium saucepan over medium-high heat until hot. Stir in the shallots and cook until golden, about 3 minutes. Whisk in the beer, Worcestershire and hot sauce. Simmer until the liquid is reduced to half, about 4 minutes. Stir together the cornstarch and 2 teaspoons water and whisk into the simmering sauce until thickened, about 30 seconds. Remove the saucepan from the heat and whisk in the remaining 2 tablespoons butter, 1 tablespoon at a time. Season the sauce with 1/4 teaspoon salt and pepper to taste.
- Slice the steaks and serve with the sauce and potatoes.
STEAK WITH STOUT PAN SAUCE
Provided by Bon Appétit Test Kitchen
Categories Beer Quick & Easy Low Cal Father's Day Dinner Steak Soy Sauce Bon Appétit Sugar Conscious Peanut Free Tree Nut Free
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Spread 1 teaspoon mustard over steaks; sprinkle with salt and ground black pepper. Heat 1 teaspoon oil in large nonstick skillet over medium-high heat. Cook meat about 4 minutes per side for medium-rare. Transfer to plate; tent with foil. Wipe out skillet.
- Mash butter and flour in small bowl; set aside. Heat 1 teaspoon oil in same skillet over medium-high heat. Add garlic; sauté 15 to 20 seconds. Add broth; bring to boil. Whisk in stout, brown sugar, soy sauce, 3 teaspoons mustard, and butter mixture. Boil until reduced to 2/3 cup, 2 to 3 minutes.
- Thinly slice steaks; divide among plates. Drizzle sauce over and serve.
PAN FRIED STEAK WITH SAUCE
My family loves this steak dish. It Reminds us of roast beef and gravy. It is very easy to vary this dish. (add your favourite mushrooms and sherry or dry red wine, or try substituting boneless rib steak or beef tenderloin for the sirloin and enjoy)
Provided by Baby Kato
Categories Steak
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Rub salt and pepper on both sides of steak.
- In large pan melt butter and brown steak well on both sides.
- (2-3 minutes per side-- do not cut down on browning time as this really contributes to the overall flavour of the dish) Remove steak and set aside.
- Reduce heat to med-high add remaining butter, garlic, onion, mushrooms and thyme, (stir for 10 minutes) until mushrooms start to brown.
- Add flour and cook for 1 minute.
- Add in beef stock, milk and horseradish.
- Reduce heat and simmer, stir for 5 minutes until sauce thickness.
- Add steak and juice, simmer for 5 minutes.
- Let steak rest for 5 minutes while you season the sauce with additional salt and pepper to taste.
- Slice steak thinly across the grain, drizzle with sauce and sprinkle parsley on top.
Nutrition Facts : Calories 483.1, Fat 31.5, SaturatedFat 13.4, Cholesterol 127.2, Sodium 488.1, Carbohydrate 11.7, Fiber 1.4, Sugar 2.7, Protein 37.6
PAN SEARED STEAKS WITH RED WINE PAN SAUCE
Make and share this Pan Seared Steaks With Red Wine Pan Sauce recipe from Food.com.
Provided by gailanng
Categories Steak
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 981.7, Fat 68.9, SaturatedFat 28.1, Cholesterol 258.3, Sodium 226.1, Carbohydrate 3.5, Fiber 0.2, Sugar 0.4, Protein 72
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EASY STEAK WITH PAN SAUCE RECIPE | BON APPéTIT
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4.5/5 (78)Estimated Reading Time 3 minsServings 4
- Let 1–1½ pounds steak sit at room temperature for as long as possible before cooking (even if it’s only for 10 minutes, that’s fine). Pat steak dry with paper towels. → Steak doesn't have to be expensive. These are our 4 fave budget cuts.
- Heat a medium dry skillet, preferably cast iron, over medium. Season steak while you wait for the skillet to get nice and hot. Sprinkle lots of salt and pepper on both sides of steak—A LOT. Use several generous pinches of salt and several cranks of pepper per side. Press salt and pepper into meat so it adheres. → Yeah, you need that much salt. Seriously.
- Pour 1 Tbsp. oil into skillet and swirl to coat. Using tongs, gently lay steak in skillet and cook until underside is deeply browned and a crust has formed, about 5 minutes. Once or twice, lift up steak and reposition over hotter areas of the skillet to encourage even cooking.
- Turn steak and cook until reverse side is equally browned and steak is medium-rare (an instant-read thermometer inserted into the thickest part will register 120°), another 5 minutes. If steak has a fat cap or is more than 1" thick, upend with tongs and sear sides until browned. Remove skillet from heat. Transfer steak to a cutting board to rest.
STEAK WITH STOUT PAN SAUCE RECIPE | BON APPéTIT
From bonappetit.com
3.3/5 (3)Total Time 20 minsServings 4
- Spread 1 teaspoon mustard over steaks; sprinkle with salt and ground black pepper. Heat 1 teaspoon oil in large nonstick skillet over medium-high heat. Cook meat about 4 minutes per side for medium-rare. Transfer to plate; tent with foil. Wipe out skillet.
- Mash butter and flour in small bowl; set aside. Heat 1 teaspoon oil in same skillet over medium-high heat. Add garlic; sauté 15 to 20 seconds. Add broth; bring to boil. Whisk in stout, brown sugar, soy sauce, 3 teaspoons mustard, and butter mixture. Boil until reduced to 2/3 cup, 2 to 3 minutes.
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