POOR MAN’S STEAK AU POIVRE
Ingredients
4 – 4 to 6 oz. Rib eye (or New York strip) steaks (about 1” thick)
1 tbsp. Kosher salt
2 tbsp. Cracked black pepper (or coarsely ground)
1 tsp. Peperoncino (red pepper flakes)
2 tbsp. Unsalted butter
1.5 oz. Bourbon (a shot)
1 Shallot, finely chopped
1 c. Beef stock
1/4 c. Greek yogurt
Fresh parsley for garnishing
Directions
• Preheat a cast iron skillet over medium high heat.
• Pat dry the steaks with paper towels.
• Salt each steak generously on both sides.
• Sprinkle each with pepperoncino on both sides.
• Sprinkle each generously with the black pepper, then press into the steak with your hands. Repeat on the other side of each steak.
• Let stand, tented with foil, for 10 minutes.
• Swirl one tablespoon of the butter around the skillet until it barely bubbles any more.
• Add the steaks, and sear until a nice crust forms (about two minutes).
• Turn over the steaks with a large fork (or tongs), and cook 2-3 minutes more.
• Remove to a warmed platter, tent with the foil, and rest the meat while we make the pan sauce.
• Lower the heat considerably (low heat), and add the other tablespoon of butter.
• Add the chopped shallot, and sautée until golden. Season with a bit of salt.
• Add the stock, increase the flame, and bring to a rapid simmer.
• Stir in the bourbon, and continue to simmer until reduced by half (about 4 minutes).
• Stir in the yogurt and cook until slightly thickened.
• Return the steaks to the skillet.
• Spoon the sauce over them for about 2 minutes to re-warm them.
• Serve on warmed individual plates, with more sauce over top, and garnish with the parsley.
Simple, elegant and less expensive than the filet mignon version!
It is important to bring any meat or poultry you are cooking in cast iron to room temperature (not from-the-fridge cold) before placing it in the pan. Otherwise, it will stick and burn. About 30 minutes should be sufficient.
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