Description
Sumptuous Steak Elegance showcases mouthwatering culinary magic from classic French kitchens. Masterful techniques and premium ingredients elevate your dining experience with rich, deep flavors that promise restaurant-quality indulgence at home.
Ingredients
Scale
Main Ingredients:
- 1 tender cut of steak (ribeye or filet mignon), about 1-inch thick
- 1 tablespoon (15 milliliters) vegetable oil
- 1 tablespoon (15 milliliters) clarified butter
Seasoning and Aromatics:
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 shallot, minced
Sauce Ingredients:
- 1/2 cup (120 milliliters) dry white wine
- 1/2 cup (120 milliliters) beef bone broth
- 2 tablespoons (30 grams) cold butter, cut into cubes
Instructions
- Prepare the steak by meticulously trimming excess fat and removing the tough membrane beneath the fat cap. Generously season both surfaces with salt and black pepper for robust flavor.
- Position the seasoned steak on a crinkled foil sheet atop a plate. Refrigerate uncovered for 2-10 hours, occasionally rotating to ensure even drying and seasoning penetration.
- Thirty minutes prior to cooking, extract the steak from refrigeration and allow it to equilibrate to room temperature, flipping midway through resting.
- Select a heavy steel pan and heat it to high temperature. Introduce vegetable oil and clarified butter, waiting until the fats develop a shimmering surface.
- Carefully place the steak into the hot pan, initiating the searing process. As sizzling commences, reduce heat to medium and maintain even contact with the pan surface.
- Sear the first side for 2 minutes, using tongs to redistribute fat across the pan. Continue cooking for an additional 2 minutes to develop a rich, caramelized exterior.
- Rotate the steak and repeat the searing technique on the opposite side. Cook until internal temperature reaches 125°F (52°C) for medium-rare doneness.
- Transfer the steak from the pan, loosely tent with foil, and allow 5 minutes of resting to redistribute internal juices.
- Utilize the same pan to sauté minced shallots, cooking for approximately 1 minute until they become translucent and fragrant.
- Elevate heat to high and deglaze with white wine, stirring continuously until liquid reduces by half (1-2 minutes).
- Pour in beef bone broth and simmer, reducing the sauce by roughly 75% (1-2 minutes). Extinguish heat source.
- Incorporate cold butter cubes, swirling until the sauce achieves a glossy consistency. Taste and adjust seasoning as desired.
- Present the steak adorned with the luxurious pan sauce, creating a harmonious culinary experience.
Notes
- Pat the steak dry with paper towels to ensure a perfect golden-brown crust and prevent steaming during searing.
- Use a cast-iron or heavy steel pan for even heat distribution and maximum flavor development.
- Allow the steak to sit at room temperature before cooking to guarantee uniform cooking and a consistent internal temperature.
- Create a low-carb or keto-friendly version by replacing wine with beef stock or adding a splash of brandy for extra depth.
- Prep Time: 2 hours
- Cook Time: 10 minutes
- Category: Dinner
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 2
- Calories: 550
- Sugar: 1 g
- Sodium: 200 mg
- Fat: 41 g
- Saturated Fat: 20 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0 g
- Protein: 38 g
- Cholesterol: 120 mg