Here in the States.....steak preparation preference has been: grilled....it is great tasting, especially with the smoky and fiery flavor profile.
The only problem with steaks.......or any other proteins......prepared this way is the lack of natural sauce/juice that comes from a very well prepared pan cooked steak.
Grilling, for the most part, sears the outer layer of meat with hot, and most times inconsistent, fire.
The side effect to this is its natural juices evaporate as it drips away.
Sautee-ing, french style, if one ever notices, leaves a fond on the pan. It's that dried up stuff leftover from natural juices. This can be reconstituted by "deglazing" it with butter and liquid (pref. wine or stock).
So, here's how my favorite steak gets prepared:
10oz New York Strip steak or Tenderloin.
Sirloin can also be used.
Kosher or sea salt.....coarse
Fresh Ground black pepper
Butter (pref. Plugra)
Red wine or beef stock, or for best result: Demi Glace.......I will explain later.
Method of preparation:
Coat each side of steak with kosher salt and black pepper, generously - this will create a crystalizing effect which in turn produces a crust.
Using a non reactive pan like All Clad stainless steel pan, pre-heat pan with medium high heat.
No need to use oil.
Place steak in pan for about 4 minutes on each side......a crust will form.
Rest the steak on a plate, deglaze the pan with red wine or stock or demi glace, making sure the good stuff is scraped from the bottom.
Thicken this with a butter and use it as sauce. There will be a pool of liquid/blood around the resting steak.....use this for the sauce as well.
This is best served with mashed potatoes and greens and carrots.
Now compare that to a grilled steak..........
Ok........demi glace is a gelatinous sauce that come from a concentration of beef and veal stock.
ReplyDeleteIt takes app. 8-10 hrs to make a proper demi glace, but the result is phenomenal. It goes very well with steak, chicken, even fish.....depending on the preparation.
Preparation:
Beef bones, preferably leg bones with marrow still in tact, at least 10-20 pcs.
Onions, celery and carrots largely cut.
Roast and brown all these ingredients, including the bones in a 375F oven......until nicely browned.
place in a large stock pot and cover with cold water, drop 1 tbsp of tomato paste and cook on low heat. When liquid has dropped to half (app.4hrs), add more cold water and let cook again slowly until liquid is only 1/3 from the bottom.
Throw out all the ingredients: bones, mirepoix, etc....
Cook the leftover liquid more until half.
Let cool and portion for future use.