Tue, Jan-29-08, 09:44
|
|
Intermittent Feaster
Posts: 464
|
|
Plan: DSTSS
Stats: 280/188/175
BF:
Progress: 88%
Location: Canada
|
|
I don't live in Florida, and although I've grilled when it has been below freezing, it messes up the cooking time, so in the winter I tend to cook steak on the stove top. I have an old, well-seasoned cast-iron pan that I use for steak. I oil it lightly, heat it quite high, put in the steak (patted dry with paper towel and seasoned with pepper only), and cook for 2-3 minutes a side, depending on thickness (I like it rare). I salt it when I turn it. Beforehand I like to make a nice Maître d'Hôtel butter--mixing chopped shallots, chopped parsley, and a few drops of lemon juice into unsalted butter--and put a big dollop of that on the steak when it comes out of the pan.
If I have a few carbs to spare, I'll do a pan reduction. I set the steak on a warm plate, add shallots in the pan, cook them for a bit, add beef broth (my husband makes a wonderful beef broth) and wine, reduce it until not quite syrupy and then add butter, which thickens it up a bit, and any juices that have come out of the steak.
We always have mushrooms sautéed with a bit of shallot in butter, and if they've given up a lot of juice, I'll add it to the pan reduction.
|