I can’t cook red meat. For the past four years, I have been trying to cook steaks and hamburgers in my apartment with no success. The meat always ends up burnt on the outside with a raw center or completely dry, the perfect (my perfect) medium-medium well doneness always eluding me. Each attempt was far and few between. An animal died so I could eat it; the most I could do was respect the meat I was cooking by cooking it right (but more on that later). I gave up cooking red meat…until now.
Maybe this is my hallelujah recipe because I did it. I cooked the perfect steak. So this recipe is a keeper, a one pan wonder y’all should try. With some mashed sweet potatoes and sautéed broccoli, you’ll be good to go.
Bistro Steak with Red Wine Sauce
From Cooking Light, April 2013
Total Time: 26 Minutes (40 minutes from start to finish, for my degree of doneness)
- 1 tablespoon canola oil
- 2 (8-ounce) top sirloin steaks, trimmed (I grabbed a 1 3/4″ thick piece)
- 3/8 teaspoon salt, divided
- 3/8 teaspoon freshly ground black pepper, divided
- 3 tablespoons minced shallots
- 2 teaspoons chopped fresh thyme
- ½ cup full-bodied red wine (such as cabernet sauvignon)
- ½ cup unsalted beef stock (I used broth here)
- 1 ½ teaspoons butter
- ½ teaspoon Dijon mustard
- 1 tablespoon chopped flat-leaf parsley
1. Heat a large skillet over high heat. Add oil; swirl to coat. Sprinkle steaks evenly with ¼ teaspoon salt and ¼ teaspoon pepper. Add steaks to pan; cook 4 minutes on each side or until desired degree of doneness. (For my steak’s thickness, I repeated this step once more to get medium-medium well.) Remove steaks from pan. Let stand 5 minutes.
2. Reduce heat to medium-high. Add shallots and thyme to pan; sauté 1 minute or until lightly browned. Add wine; cook 2 ½ minutes or until liquid almost evaporates. Add stock; cook 3 minutes or until liquid is reduced by half and mixture is slightly thickened. Remove pan from heat. Add remaining 1/8 teaspoon salt, 1/8 teaspoon pepper, butter, and mustard; stir with a whisk.
3. Cut steak across the grain into thin slices; serve with sauce. Sprinkle with chopped parsley.