NY STRIP STEAK WITH RED WINE-ROSEMARY BUTTER
Provided by Giada De Laurentiis
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 10
Steps:
- For the red wine-rosemary butter: Place the wine and the rosemary sprig in a small saucepan over medium heat. Bring to a boil, then lower the heat and simmer until the wine has reduced to a syrup and measures approximately 2 tablespoons, about 20 minutes. Let cool to room temperature before removing and discarding the rosemary sprig. Place the butter, the chopped rosemary and the salt in a food processor and pulse to combine. Add the wine syrup and process until fully integrated, about 1 minute. Set aside.
- For the strip steak: Preheat a grill or grill pan to high heat. In a small bowl, combine the olive oil, rosemary, salt and garlic, and rub the mixture all over the steaks. Place the steaks on the grill and sear for 4 minutes without moving to form a golden brown crust. Flip the steaks and sear on the reverse side until crusty on the outside and medium-rare at the center, another 3 minutes. Remove the steaks to a plate and let rest for 10 minutes.
- Meanwhile, drizzle about 1 teaspoon olive oil over the lemon halves and place them, cut side down, on the grill. Grill until charred and fragrant, 3 minutes.
- To serve: Transfer each steak to a plate and top with a dollop of red wine butter and a squeeze of the charred lemon.
PAN-SEARED STEAK WITH RED WINE SAUCE
You can use any cut of steak, either bone-in or boneless, to make this classic French bistro dish. Steaks cut from the tenderloin, such as filet mignon, are the most tender pieces of beef, though they lack the assertively beefy chew of sirloins and rib steaks. Adding brandy to the pan sauce not only contributes flavor; its high alcohol content and acidity help extract flavor from the pan drippings. However, if setting it on fire makes you nervous, skip that step and let the brandy simmer down for an extra few minutes to cook off most of the alcohol. Make sure to open a good bottle of red wine to use in the sauce here, preferably one that you're happy to finish off with dinner. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.
Provided by Melissa Clark
Categories dinner, steaks and chops, main course
Time 35m
Yield 4 servings
Number Of Ingredients 11
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.
Nutrition Facts : @context http, Calories 517, UnsaturatedFat 17 grams, Carbohydrate 7 grams, Fat 35 grams, Fiber 1 gram, Protein 35 grams, SaturatedFat 16 grams, Sodium 594 milligrams, Sugar 3 grams, TransFat 2 grams
SHELL STEAKS WITH RED WINE BUTTER
Make and share this Shell Steaks With Red Wine Butter recipe from Food.com.
Provided by ElizabethKnicely
Categories Steak
Time 2h50m
Yield 4 steaks, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Melt 1 tablespoon of butter in a small saucepan over medium-high heat. Add the garlic and shallot and cook, stirring, until golden brown, about 3 minutes. Add the coriander seed and peppercorns and cook until fragrant, about 30 seconds. Pull the pan from the heat and add the port and wine. Return the pan to the heat and, if cooking over a gas burner, tip the pan to let the alcohol ignite. (If cooking over electric or halogen, just keep cooking the mixture.) Bring the mixture to a boil, reduce the heat and simmer briskly until syrupy, 20 to 25 minutes. Set aside to cool.
- Beat the remaning butter in a medium bowl with a handheld electric mixer or whisk until smooth and light. Add the reduced wine mixture, vinegar, parsley and 1 1/2 teaspoons salt and beat until evenly mixed.
- Spread a 12-inch-long piece of plastic wrap on a work surface. Mound the butter across the plastic wrap, about 2 inches from edge nearest you. Fold the bottom edge of the plastic wrap over the butter and roll in up to make a 1-inch-wider log. Twist the ends together in opposite directions (like a party favor) and refrigerate until firm.
- Prepare an outdoor grill with a high fire.
- Brush grill grate lightly with oil. Season the steaks on both sides with salt and black pepper, to taste. Grill 3 to 5 minutes, turning once, until an instant-read thermometer inserted in the meat reads 120°F to 125°F for rare; 125°F to 130°F for medium-rare; or 130°F to 135°F for medium. Transfer the steaks to a cutting board and let rest for 5 minutes. Serve each steak topped with a 3/4-inch-thick slice of the wine butter.
- COOK'S NOTE:.
- Any leftover butter can be frozen and used with lamb and pork.
Nutrition Facts : Calories 285.5, Fat 23.1, SaturatedFat 14.6, Cholesterol 61.1, Sodium 3496.6, Carbohydrate 6.9, Fiber 0.3, Sugar 2.5, Protein 0.7
PAN-FRIED SHELL STEAKS
When the family is craving a juicy beef dinner but you need to make it fast, serve this simply prepared meat with our easy Spicy Pepper Vinaigrette.
Provided by Martha Stewart
Categories Beef Recipes
Time 15m
Number Of Ingredients 3
Steps:
- Season steaks with coarse salt and ground pepper. Heat 2 teaspoons olive oil in a large skillet over medium-high heat. Add 2 steaks; cook until medium-rare, about 2 minutes per side. Repeat with another 2 teaspoons oil and remaining steaks. Let rest 5 minutes before serving.
- Serve with Spicy Pepper Vinaigrette if desired.
Nutrition Facts : Calories 684 g, Fat 51 g, Protein 49 g
T-BONE STEAKS WITH RED WINE SAUCE
A delicious T-bone steak cooked to perfection via sous vide, seared in a blazing hot cast iron pan, then drizzled with a reduced red wine sauce. Must try when cooking for two!
Provided by Cwhitney
Categories Meat and Poultry Recipes Beef Steaks
Time 1h55m
Yield 2
Number Of Ingredients 11
Steps:
- Season steaks on both sides generously with onion powder, salt, and pepper. Add 3 sprigs of fresh thyme on each side of the steaks and place inside vacuum-seal bags and seal.
- Place vacuum-sealed bags into a sous vide water bath with the temperature set to 129 degrees F (54 degrees C). Leave in water bath for 1 1/2 hours.
- Take steaks out, pat dry with paper towels, and remove, reserving sprigs of thyme.
- Heat a cast iron pan over high heat. Drizzle in avocado oil. Sear steaks for about 45 seconds per side. Drop 2 tablespoons butter and garlic into the pan while searing the second side, tilt the pan, and spoon butter on top of steak. Add remaining butter and sear the edges of the steak using tongs, about 45 seconds each.
- Remove steaks from the pan and add red wine, Worcestershire sauce, reserved sprigs of thyme, and broth. Let simmer until liquid has reduced by half, 4 to 5 minutes. Strain liquid through a fine-mesh sieve into a bowl. Top steaks with red wine sauce and serve.
Nutrition Facts : Calories 861.1 calories, Carbohydrate 59.8 g, Cholesterol 129.1 mg, Fat 51.1 g, Fiber 24.1 g, Protein 38.4 g, SaturatedFat 23.2 g, Sodium 1323.4 mg, Sugar 7.6 g
SALMON STEAKS WITH RED-WINE BUTTER
Steps:
- Combine wine, shallots, juice, vinegar, tomato paste, and bay leaf in a 1- to 2-quart heavy saucepan and boil over moderately high heat until mixture is thick and jamlike and reduced to about 1/3 cup, about 20 minutes. Discard bay leaf. Transfer mixture to a small bowl set in a bowl of ice and cold water and stir until cold to the touch, about 5 minutes. Remove from ice water and stir in zest, butter, 1/4 teaspoon salt, and 1/8 teaspoon pepper with a rubber spatula until incorporated.
- Preheat broiler. Line rack of a broiler pan with foil.
- Pat fish dry, then brush both sides with oil (2 tablespoons total) and sprinkle with remaining 3/4 teaspoon salt and 1/8 teaspoon pepper. Broil fish about 5 inches from heat, turning over once, until just cooked through, 8 to 10 minutes total.
- Top each steak with 1 to 2 tablespoons red-wine butter.
SHELL STEAKS WITH MUSTARD BUTTER
Provided by Pierre Franey
Categories dinner, main course
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Trim off all peripheral fat from the steaks. Sprinkle the steaks on both sides with salt and a generous grinding of black pepper.
- Put the butter in the container of a food processor or electric blender and add the mustard, Worcestershire sauce, garlic, shallots, parsley, salt and pepper. Blend thoroughly.
- Heat a heavy skillet (preferably black iron) until it is almost smoking.
- Add one steak at a time and cook until almost blackened on one side, about 2 to 3 minutes. Turn and cook on the other side about 2 to 3 minutes. If your stove has a ventilating fan, it is best to turn it on because the steaks will smoke. When each steak is done, transfer it to a warm serving dish and spoon butter mixture all over the top.
- Continue cooking until all the steaks are done.
- Garnish each serving with a portion of the sauteed potatoes with parsley.
Nutrition Facts : @context http, Calories 824, UnsaturatedFat 28 grams, Carbohydrate 2 grams, Fat 63 grams, Fiber 1 gram, Protein 59 grams, SaturatedFat 28 grams, Sodium 756 milligrams, Sugar 0 grams, TransFat 0 grams
NEW YORK STRIP STEAKS WITH RED-WINE SAUCE
New York strip (also known as shell steak) is a boneless cut from the short loin, which is known for its tenderness. The red-wine sauce gets a boost from Dijon mustard.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 30m
Number Of Ingredients 7
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.
GRILLED STEAKS WITH RED WINE MUSHROOM SAUCE
Make and share this Grilled Steaks With Red Wine Mushroom Sauce recipe from Food.com.
Provided by Julie
Categories Meat
Time 45m
Yield 4 steaks, 4 serving(s)
Number Of Ingredients 11
Steps:
- In a shallow dish large enough to hold the steaks in a single layer, combine the wine, soy sauce, vinegar, thyme, pepper and half of the garlic. Place the steaks in the marinade and turn them over to thoroughly coat. Set them aside to marinate while you prepare the remaining ingredients.
- Preheat the broiler or prepare the grill. If broiling, line a broiler pan with foil.
- In a medium skillet, melt the butter over medium-high heat. Add the remaining garlic, the scallions and mushrooms and saute until the scallions are limp and the mushrooms are beginning to release their liquid, two to three minutes. Stir in the flour and cook, stirring, until it is no longer visible, about 30 seconds.
- Remove the steaks from the marinade, reserving the marinade. Stir the reserved marinade into the skillet and cook, stirring, until the mixture has come to a boil and thickened slightly, one to two minutes. Reduce the heat to low and simmer while you cook the steaks.
- Grill or broil the steaks four inches from the heat; 7 minutes per side for rare, 8 minutes per side for medium-rare, 9 minutes per side for well-done. Let the steaks rest for five minutes before serving.
- Serve the steaks topped with the red wine mushroom sauce.
Nutrition Facts : Calories 1371.8, Fat 83.4, SaturatedFat 34.9, Cholesterol 471.3, Sodium 829.6, Carbohydrate 10, Fiber 1.5, Sugar 2.6, Protein 128
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STEAK WITH RED WINE COMPOUND BUTTER
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Cuisine AmericanTotal Time 1 hrCategory Main DishesCalories 4 per serving
- 1. Begin by heating the red wine on medium high heat and bring to a boil, then reduce it to low. Let the wine reduce down so the flavor is concentrated. This should take about 10 minutes or so. Allow it to cool an additional 10 minutes before adding to the butter mixture.
- 2. In a bowl, combine the other ingredients and then using a hand mixer, stand mixer, or food processor incorporate the red wine. I do not recommend mixing the wine in by hand or it could leave a small amount of residue (some remaining liquid on the top).
- 3. Place the butter mixture onto a rectangle of parchment or plastic wrap. Roll into a log and twist the sides closed. Freeze for 30 minutes or until needed.
- 4. Prepare your steak as desired and remove from the heat. Add a pad of the red wine compound butter over the top of the meat while it rests, lightly tented with foil and then serve.
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