Place steaks on a plate and cover with foil. You want the skillet super hot for the next step and pre-heating it is critical to achieve a nicely seared crust in a small amount of time without over-cooking the steak. If desired garnish this sauce with a little minced parsley or thyme. Gordon Ramsay Steak Recipes, Cast Iron Steak Dinner. Melt 6 tablespoons butter in heavy small saucepan over medium heat. Add shallots and cook until soft. Spoon toppings and liquid in toppings pan onto each steak. Add minced shallot and cook until translucent, about 2 minutes. Meanwhile, place the butter, garlic and rosemary into the skillet and scrape up all the browned bits (known as fond) to make a quick pan sauce. Use a food thermometer (preferably one that monitors temperature the entire time, and only requires one poke so you don’t lose moisture from interior). Well: 160 - 165 (not recommend highly overcooked!). You can also use a peeled 2 lb beef tenderloin and cut into 4 evenly sized steaks. 3 tablespoons roughly chopped fresh rosemary leaves. Allow butter to brown just a bit. After steaks have rested, dab dry with paper towels then season both sides with salt and pepper and gently press salt and pepper over steak. We’d love to hear it. Well: 160 – 165 (not recommend highly overcooked!). Note that USDA recommends heating to 145 degrees. Deglaze the pan with the red wine and add all other ingredients except for the butter. These are thick steaks. Once steaks are done baking add 1 Tbsp light olive oil to preheated skillet, use oven mitts to lift pan and swirl oil around to coat bottom evenly. Makes about 1/3 cup (enough sauce for 2 steaks) Although I love this sauce on a perfectly grilled filet mignon, it goes well on all kinds of things. Cover and chill … Turn steaks and sear opposite side until browned about 45 - 60 seconds longer. Spoon toppings and liquid in toppings pan onto each steak. Reduce the heat to medium and add 1 tablespoon of the butter. Would you cook a whole filet the same way? Then from there, pair with a sauce or just melt quickly some butter in the pan after searing steaks and add that. Tender, juicy, browned, flavorful, and finished with one of your choice of four optional sauces(see below). The velvety tannins in the big, bold James Vincent Cabernet are tamed by both the cheese and the steak. Let cook, stirring frequently until butter has nicely browned. Transfer steaks to wire rack on baking sheet spacing apart. Slice the steaks and serve them with the sauce. Dry steaks for a beautifully browned exterior. Notify me of follow-up comments by email. Let simmer until reduced by 3/4, about 10 minutes. Set aside or cover to keep warm while preparing toppings and steak. For the strip steak: Preheat a grill or grill pan to high heat. Add salt and pepper to taste. Bake in preheated oven a few degrees shy of target temperature (testing in center, refer to times below). Add milk and allow it to cook down to about half, stirring occasionally. *Recipe can be made using 1 - 6 filet mignon's as long as they are nearly the same size. Read our disclosure policy. At first, the idea of a blue cheese butter sauce seemed daunting to me, but it was actually so easy to make and the result is luxuriously rich and creamy. https://www.allrecipes.com/recipe/186726/rosemary-butter-sauce This should take about 40 - 65 minutes. Once heated add butter and olive oil, if you are using. Remove from the heat and stir through the balsamic vinegar or red wine. We use the reverse sear method for these thick cuts, and in my opinion it’s the absolute best way to go! There are many ways to cook it such as stove-top pan searing, grilling, baking, cooking in a sous vide, or smoking. I could easily imagine this pairing as a Christmas dinner staple. Let reduce by half, then just before serving add butter to the pan and … I use mine nearly every day. Finish in a blazing hot skillet of the best browning and use a high smoke point oil. 2 teaspoons Dijon mustard. With butter and cream as the main ingredients, it’s quite rich, so you don’t need more than a tablespoon or two for each person. New York steak (4 1/2 lb. Lower the heat and add the butter, rosemary and garlic to the pan. Cook the steak 2 or 3 additional minutes for medium rare, remove steaks and let rest for 5 minutes. Cook the perfect steak, absolutely delicious. In a small bowl, combine the olive oil, … Preparation. It is a popular cooking method for filet mignon among chef's and it's what you'll find in many fine dining restaurants. * Percent Daily Values are based on a 2000 calorie diet. Season liberally with salt and pepper. *Use steaks that are almost the exact same size (all about 1 1/2 inches thick each or all about 2-inches thick each, and all very close in weight) so they bake evenly and finish at the same time. This easy, straightforward method creates hands down one of the most tender steaks you'll ever eat! 4 tablespoons unsalted butter; leaves from 1 sprig of rosemary, finely chopped; 1 large clove garlic, peeled and minced; pinch or two of salt; Leave the butter out at room temperature for an hour. Liberally season steak with salt, pepper, and garlic powder. You should be able to easily slice through it with a butter knife. There will still be some liquid in the pan from the butter; this is fine. Place an oven safe wire cooling rack on a rimmed baking sheet. I usually buy New York Strip- in my opinion, it’s the best for the price. Such an impressive yet simple entree that’s sure to get rave reviews! Add cream of mushroom soup, blue cheese crumbles, and fresh rosemary leaves. Serve warm as is or with a desired sauce (see post above recipe for my favorites). In a large pan, heat the butter on medium-low. The quick searing after baking is where it get’s the name “reverse sear”, because commonly meats are seared before baking. Just be sure with this method you have an oven safe leave-in probe thermometer, it is critical to not over-cooking the steaks. Skillet Seared Salmon with Creamy Cilantro Lime Sauce, Bake in preheated oven a few degrees shy of target temperature (testing in center, refer to times below). After cooking the steaks, remove to a plate to rest. Place the steak butter on the serving platter. And it’s plenty delicious. It should preheat 5 - 10 minutes (or longer on electric stoves), until pan smokes. 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