The perfectly medium steak with a red wine mushroom reduction

When I lived in Long Beach, California I lived in an apartment complex which was the equivalent of off-campus dorms. One of my neighbors named Sylvia was from Rio de Janiero, Brazil. She would frequently cook steaks and the smell was amazing. One day I happened to be in her apartment when she was cooking her steaks so I was able to see the process. She said it is important that the meat speaks for itself so you only add a minimum amount of seasoning. Her steaks were the best. I have tweaked the recipe a bit to add my own flare. This recipe is my tribute to her amazing original. Enjoy!

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Serving size: 3

Active time: 30 minutes

Inactive time: 10 minutes

Ingredients:IMG_4093

3 beef steaks of your choice (I used a bottom round steak), room temperature

1/4 C. Worcestershire sauce

1 T. granulated garlic

1 t. Kosher salt

1 t. ground black pepper

4 T. unsalted butter, divided into 1 T. pieces

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1/2 C red wine blend (use can use any red wine you have)

4 oz white mushrooms

Procedure:

1. Place steaks in a shallow pan. Using a fork pierce the meat on both sides to tenderize it.

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2. When all of the steaks have been tenderized add the Worcestershire sauce. Turn the steaks a few time to make sure they are coated.

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3. Use half of your salt, garlic, and pepper to season the first side of the steaks. Use your fingertips to press the seasoning into the steak.

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4. When you are finished with the first side, turn the steaks over, add the remaining seasoning, and press the seasoning into the steaks.

5. Allow steaks to marinate on the counter for 10 minutes.

6. Heat a skillet to med-high heat.

7. When the steak is done marinating and your pan is to temperature add 1 T of butter to the hot pan and allow it to melt.

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8. When the butter is melted add the steak to the pan. You can add one steak at a time or more depending on the size of your skillet.

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9. Allow the steak to cook on one side for 3 minutes then turn it over and allow it to cook for an additional three minutes on the other side. When you turn the steak over add another 1 T. of butter to the pan. Repeat these steps until all of the steaks have been cooked.

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10. When you remove the steak from the pan allow it to rest in a shallow pan for 5 minutes to prevent the juices from running out of the meat causing your steak to become dry.

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11. When you have finished cooking all of the steaks add the mushrooms and red wine to the pan while stirring either with a rubber spatula or a wooden spoon to de-glaze the pan. Cook the reduction for 2 minutes. This process allows all of the seasoning in the pan to go into the reduction which adds flavor to the steak.

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12. The reduction can be poured onto the steaks or placed in a gravy boat and added to each individual plate. Enjoy!

Notes:

  • Variations: any compote butter can be used, fresh or dried herbs can be added to the pan while the steaks cook, oils can be substituted for butter, you can make a gravy instead of a reduction, and any seasoning you want can be added or omitted.
  • Take steaks out of the refrigerator at least 30 minutes prior to cooking
  • C=cups
  • T=tablespoons
  • t=teaspoons
  • For medium rare cook 2 minutes per side
  • For medium well cook 4-5 minutes per side
  • For well done cook 6-7 minutes per side

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