12 ounce steaks (NY Strip preferred), 3/4 inch thick
coarsely ground or crushed black pepper
salt
crushed garlic
heavy skillet
SAUCE VARIATIONS
2 tablespoons finely chopped shallots
2 tablespoons butter
LIQUIDS
1/4 cup beef or chicken broth/ boullion
1/4 cup red wine or 2 tablespoons dry brandy or whiskey
1/4 cup cream or half and half
SEASONINGS
2 teaspoons Worcestershire sauce
1 to 2 teaspoons finely chopped fresh rosemary or parsley
1/2 cup sliced mushrooms, sauteed in butter, drained, use juice as liquid
1 to 2 teaspoons whole green or pink peppercorns
1 teaspoon Dijon mustard
Instructions
Heat skillet on stove at medium high- 6 or 7. Put oven on at 300.
Trim fat off outside of steak and rub with crushed garlic. Sprinkle both sides with pepper and salt. Pepper heavily if you like pepper.
Sear steak in pan for 3 minutes the first side and 3 or 4 minutes on the second side, uncovered. Longer if you like your steak well done. Set aside steak on a plate and place in the oven while you make the sauce. Have the sauce ingredients ready so the steak is only in the oven 5 to 7 minutes. If you work slowly turn the oven down to 275.
Turn skillet down to 3 or 4. Put butter and shallots in pan and saute for 3 minutes, until shallots are browning slightly. Now you get to be creative! You want to add some liquid to the pan and cook, bubbling until you have reduced the volume by 1/2. Then add seasonings. What liquid and seasoning you use depends on your taste. Here are some combinations I like- red wine and rosemary or parsley. Broth, cream, and green or pink peppercorns. Brandy or whiskey and Worcestershire sauce. Cream, broth, and mushrooms. Cream and Dijon mustard. Adjust flavor with salt and pepper if needed.
Check steak for doneness by cutting into it- should be bright pink inside. If red or purple, leave it in the oven a few minutes longer. Take out steak and add the juice from the plate back into your sauce to finish it. Spoon over steak. This recipe is for one or two steaks. If making more, double the sauce recipe amounts.
Serving
Suggestions
Great with mashed potatoes.
Originally Submitted
9/25/2010
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