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| This dish is a classic in France and always wonderful with a frisée salad, french fries, and a bottle |
| of red wine. For sear-roasting steak, a cast-iron pan works best. |
| 4 New York strip or sirloin steaks (6 to 8 oz. each), 3/4 inch thick, patted dry |
| 3 Tbs. coarsely ground black peppercorns |
| 1 cup red wine (Cabernet Sauvignon or Pinot Noir) |
| 4 to 6 Tbs. butter, sliced |
| Heat the oven to 500°F. Sprinkle the steaks with salt on both sides, and then press the ground |
| peppercorns into the steaks on both sides. Set a large cast-iron skillet over medium-high heat and |
| add just enough olive oil to make a light film. When the oil is very hot, add the steaks, cooking |
| until nicely browned on one side, about 3 min. (If the pan is small, work in batches.) Flip the meat |
| over and put the skillet in the oven. For medium-rare steaks, roast for 3 min. for 6-oz. steaks; 4 |
| min. for 8-oz. steaks. Check for doneness with the tip of a knife or by pressing with your fingertips, |
| keeping in mind that the steaks will cook a bit more as they sit. Transfer the steaks to a warm |
| plate and tent with foil. |
| With a spoon, remove any fat from the skillet. Put the skillet back on the burner and heat to |
| medium high. Add the wine and cook until it's reduced to 1/4 cup, about 7 min., scraping up the |
| browned bits with a wooden spoon. Whisk in the butter a slice at a time, whisking until completely |
| melted. Taste and adjust the seasonings, drizzle the sauce over the steaks, and serve |
| immediately with more sauce on the side. |
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