Sunday, October 19, 2008

Delicious steak!

So, as many of you know, I got married last weekend. With weddings, comes gifts. Of course, many of the things we registered for were kitchen-related, and probably because everyone knows of my predilection for cooking and Z's predilection for eating, most of the kitchen-related items were purchased. Today, we (yes, WE - as in Z and I were in the same state!) started enjoying these new kitchen items, with a steak dinner. We had pan-seared strip steaks with a red wine reduction (recipe stolen from here), taking advantage of our beautiful, high quality (at least for us), non-stick cookware (thanks Rich). We also had oven-baked seasoned potato cubes and grilled vegetables. This was all served on our beautiful new dinnerware (thanks Jenny & Dominic, Shirley & Joyce, Rick, Betty, and family) and eaten with our sturdy new silverware (thanks mom & dad D). We also had wine served from our new decanter (thanks Katie). Of course, since the place is a total mess (although rapidly improving), this wonderful meal was eaten from our futon on a coffee table. This is what the meal looked like:

the lighting was horrible for this picture

Pan Seared Steak and Red Wine Reduction

Strip steak, 3/4 inch thick, warmed to room temperature(ish)
3 tbsp olive oil
1/4 tsp galic powder
1 tbsp herbes de provence
1/4 tsp kosher salt
pinch of cayenne
black pepper to taste

1 shallot, minced
1 clove garlic, minced
1/2 tsp flour
3/4 cup red wine

  • Mix top ingredients (minus steak) on a large plate
  • Place steak onto herb mixture and coat both sides
  • Preheat large skillet over medium heat, add steaks
  • Cook steaks ~4-minutes per side
  • Remove steaks and let rest
  • Add shallot and garlic to pan and saute briefly
  • Add flour, to form a roux
  • Add wine, making sure to loosen any meat/herb remains
  • Simmer on medium heat to reduce liquid, until desired consistency is obtained (can add more wine or stock to thin out the reduction, add more flour or cornstarch to thicken)
  • Drizzle reduction over meat and enjoy!

No comments: