Seared Steak with Red Wine Reduction -- VIDEO!
Searing is a method of cooking where just the surface layers of the food are cooked, leaving the center rare to medium rare. Nutritionally speaking, this keep vitamins, healthy fats and the protein itself intact to insure you are getting the right nutrients with your meal.
Video - Seared Steak
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Different cuts of meat have different tastes and textures. Tougher (but generally more flavorful and less expensive) cuts are: flank, skirt and round. These do best when pounded and/or marinated to soften the tough meat. More tender (but generally less flavorful and more expensive) cuts are: tenderloin, sirloin, porterhouse, fillet mignon, strip steak or rib eye.
Cooking time varies depending upon how thick the steak is:
1/2 - 3/4 inch: RARE: 1-2 minutes each side; MEDIUM: 3-4 minutes each side
3/4 - 1 inch: RARE: 3 minutes each side; MEDIUM: 3-5 minutes each side
1 - 1 1/2 inches: RARE: 4-5 minutes each side; MEDIUM: 6-8 minutes each side
Seared Steak with Red Wine Reduction Recipe:
If you don't use alcohol for cooking, try using pomegranate juice or apple juice to replace the wine.
1-2 tablespoons melted coconut oil or olive oil
1/2 teaspoon onion or garlic powder
1 tablespoon dried herbs (Herbs du Provences blend, rosemary, thyme, savory, lavender...)
1/4 teaspoon sea salt
pinch cayenne pepper
1/8 teaspoon black pepper
12 - 16 ounce steak (3/4 - 1 inch thick)
2 shallots, minced
1/4 cup fruity red wine
1/2 cup beef stock
Dash sea salt
Dash black pepper
2 drops liquid stevia or 1 teaspoon agave nectar or sugar
On a large plate, mix the oil with the spices and herbs. Place the steak into the oil, flipping so that both sides are coated with the oil and spices.
Heat a large skillet to medium heat. When hot, lay the steak in the pan (no need to add more oil) and sear 3-4 minutes on each side, depending upon how rare you'd like your steak. Remove the steak to a plate and let sit 5 minutes before slicing.
Add the shallots to the hot pan and cook just 30 seconds. Add the wine, scraping the little bits, called fond, from the bottom of the pan. Simmer the wine for 2-3 minutes, until it has reduced by a third.
Add the stock and cook another 5-7 minutes, until the sauce has reduced by a third to a half. Stir in the salt, pepper and sweetener. Taste, adding more seasonings, if needed, to round out the flavors.
Spoon some sauce over the steak and drizzle with a bit of fresh, raw olive oil. Drop just a touch of balsamic over the top to bring out the flavors of the wine and meat. Serve warm.
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