Sometimes you just want a fancy meal. Luckily, you don’t always have to go to Ray’s The Steaks to get it. Because cooking a steak is pretty easy, and requires almost no prep, or even a recipe. To recreate the delicious meal above, do as follows:
- Step 1: Buy a good steak. I grabbed two sirloin from the butcher counter. To make cooking easier, try to find steaks with the same thickness. I bought .8 lbs of meat for around $8. Love the specials. For your sides (mashed potatoes, brussels sprouts), grab small new potatoes that don’t need peeling)
- Step 2: At home, rest the steaks on the counter at room temperature, seasoned with salt/pepper. Heat an oven-proof pan with oil. In the meantime, bring water to boil for the mashed potatoes and prep the brussels sprouts.
- Step 3: Add the steaks to the pan, and sear under one side is getting a nice char (3-4 minutes). Put the Sprouts in the oven, on a low broil. Flip the steaks and cook another 3-4 minutes. Take the internal temp of the steak, you are aiming for around 120-125 degrees. If your kitchen is filling with smoke, you can do what I did in a pinch. After 4 minutes each side, the meat was only around 95 degrees, so I placed it in the oven to finish cooking another 5 minutes.
- Step 4: Remove the steaks from the pan and let rest. Meanwhile, make a quick sauce with the pan juices. I didn’t follow a specific recipe for my red wine sauce, but kind of winged it. I added 1 tablespoon of butter to the pan with 1 shallot, minced. Once the shallot softened (around 1 minute), I added in 1 cup red wine, 1 tablespoon Dijon mustard, 1-2 tablespoons balsamic vinegar, and let reduce. If I had it, I would had squeezed half a lemon in there as well, it needed a little brightness in the end.
- Step 5: OMG DONT FORGET THE POTATOES! 🙂 Drain, mash, add a little butter, a little olive oil, a little salt, a little milk. Oh, and remove the Brussels Sprouts when softened–you can finish them the last-minute on a high broil if you like them a little crispy.
- Step 6: Plate it up fancy-like. The sauce on its own was too concentrated, but mixed together with the steak and potatoes, it melded nicely. Enjoy!