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It's summer and we all love to grill something, but there are times in which charcoal is not written in our stars. (Insert mumble and grumble about Florida Summer showers).
But no fear! Seared steak is here! (You can actually use chicken as well for this recipe, or even your favorite veggie patties, please pardon my carnivorous self.) What do we need?
Your fave cuts of steak! Anything from sirloin to rib eye. (I'm on summer extravaganza so I'll use NY strip)
Butter and oil, (right about 4 tbsp of each)
1 pack of sliced mushrooms, your fave. (I vote for baby portobello, they have a nice texture).
1 diced onion
Minced garlic (who am I to say how much!?!?)
1 tbsp of thyme (dried spices go a long way)
Our friends, salt and pepper, to taste.
1/2 cup of red wine. Any drinking wine is better than any of those "cooking wines" out there. Wine meant to be drunk helps you control the amount of salt in your recipe and when you are done... well, you'll find something to do with it.
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1.5 cups of beef broth
1/2 cup of cream
Place a large heavy-bottomed pan over med/high heat and melt in 2 Tbsp butter and 1 Tbsp oil. Add sliced mushrooms and cook 5-7 min or until softened and most of the liquid has evaporated. Add diced onion and cook 3 min, stirring often. (We want them nice, not burnt. Onions are delicate things!) Add minced garlic (I use enough to kill a newly minted vampire, but you follow your heart!) 1 Tbsp thyme, 1/4 tsp salt and 1/8 tsp black pepper. Cook, stirring constantly, until garlic is fragrant. Transfer mushrooms to a large plate. Wipe pan clean with a wet paper towel.
Now the steaks. Since we want to sear, here's a pro-tip. Dry them up. Squeeze that moisture out the best you can before meat meets hot surface. Season steaks all over with 1 tsp salt and 1/4 tsp black pepper. Place your pan over medium/high heat and add 2 Tbsp butter and 1 Tbsp oil. When the butter is hot, add seasoned steaks and sear 3-5 min per side for medium-rare (5-6 min for medium, it all depends on the thickness of your steak), turning once. When steaks reach desired term, transfer them to the plate with mushrooms.
Back to your pan now. Keep it at med/high heat, add 1/2 cup red wine and boil down until reduced by half (3-5 min), scraping the bottom to deglaze. Add 1 1/2 cups beef broth and boil until 2/3 cup of liquid remains in the pan. Pour in 1/2 cup cream and boil until slightly thickened. Season sauce to taste with salt and pepper. Add steaks and mushrooms back to pan, spooning some of the sauce over steaks. Once steaks are just heated through, and covered in yummy goodness, you are ready to go!
——— Just my peace of mind note: there's no such thing as seared chicken. If you are going to use chicken in this recipe, cook that bird through!
