COOK: How to Cook a Steak that will Win Friends and Influence People

When it’s seasoned and pan seared, the rib-eye gets a spicy crust and the fat gets all crispy and makes my eyes roll back in my head. Mmmmmmm…What? Oh! I’m back. What I’m saying is that I can make a mean steak. With the proper technique, you can make delicious steaks that will impress your friend, or your family, or your enemy — hey I don’t judge.

After playing with sauces and spices methodically experimenting with different techniques, I’ve come up with a winner — if I do say so myself. The steak is seasoned then seared in skillet (or any pan that is not non-stick). I like the depth of flavor a touch of espresso gives the spice rub. Afterwards the pan is deglazed with wine to make a simple sauce.  I add a little oyster sauce to add some umami. You can use the spice combination in the recipe or you can make up your own combination. Whatever makes your skirt fly up.

I served it with Creamed Spinach and a brown rice medley. And of course a nice red wine

Pan Seared Rib-eye

4 mushrooms, sliced
½ onion, sliced
1 tablespoon olive oil
1 Rib-eye steak
2 tablespoons salt
1 tablespoon pepper
1 tablespoon paprika
1 tablespoon espresso ground coffee
1 tablespoon peanut oil (you can use vegetable or canola oil)
1 glass red wine
2 tablespoons oyster sauce

Heat  olive oil in a small saute pan. Once oil is hot, add onions and mushrooms. Sauté until onions and mushrooms are browned  — about 5 minutes. Remove from heat.

Combine salt, pepper, paprika, and ground espresso. Season steak on both sides with the spice mixture. Heat a saute or frying pan that is not non-stick over medium high heat. Add peanut oil. Once oil is hot – place seasoned steak in the pan. Sear on both sides — about 3 minutes per side for medium rare. After the steak is seared on both sides place it on a plate and cover it with aluminum foil to let it rest.

Add sautéed onions and mushrooms to the pan. Add one glass of red wine. Heat pan to medium high. Scrape the bottom of the pan releasing the browned bits at the bottom. Add oyster sauce and bring to a boil. Reduce the  liquid by half.  Stir in any liquids that have collected on the plate with the steak to the pan. Salt and pepper to taste. Pour sauce over steak and enjoy.

2 Comments

  1. Marion I love your blog…what I don’t like is that you don’t invite me over to help you eat the yummy dishes you prepare. You know I hate to grocery shop and need to pick up a meal where I can…Have you ever considered being a personal chef? I’m sure I couldn’t afford you, but Lord knows I need you! Maybe cooking lessons will have to do? When is your next class? 🙂

    Call me any time you need someone to taste test your next creation…I’ll bring the wine with the “junk in the trunk!” LOL

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