I am sitting at work, bored, so I thought I would share a recipe that will make you look like a world class chef that is dead easy to make.
All you need is:
2 one-half lb strip or rib-eye steaks (so about 1lb in total)
salt and pepper
4 tablespoons unsalted butter
2 finely chopped shallots
Juice from 1 lemon
Fresh chopped parsley.
First, take a heavy bottom pan (it is critical that it is NOT non-stick, the steak needs to stick to the pan) and heat it over a medium-high flame (about 5 minutes. You will know it is hot enough when you toss a drop of water in there and it zips around, not breaking up). While the pan is heating up, season both sides of the steak with generous amounts of salt and fresh-fround pepper. When the pan is heated, place the steaks in the pan, leaving about 1/4" of space between them. Cook them for 5 minutes and then flip them. Continue cooking for about 6 minutes for medium, 7 for medium well, 5 for medium rare and 4 for rare.
When they are done, put them on a plate and cover with tented foil (don't cover them tightly). Reduce the heat to medium low and in the same pan as the steaks were cooked in (DON'T discard the accumulated fat unless you have more tham 1 tablespoon of it), saute the shallots for about 1:30. Then add the butter 1 tablespoon at a time, constantly stirring, and scraping up the 'fond' (the stuff that caked on from the steaks). When all the butter is added add the lemon juice, season with more salt and pepper and add the parsley.
Take the accumulated juices from the steaks and add them into the sauce and serve immediatley.
I normally serve these with some mashed potato and fresh sauted green beans. Enjoy!
All you need is:
2 one-half lb strip or rib-eye steaks (so about 1lb in total)
salt and pepper
4 tablespoons unsalted butter
2 finely chopped shallots
Juice from 1 lemon
Fresh chopped parsley.
First, take a heavy bottom pan (it is critical that it is NOT non-stick, the steak needs to stick to the pan) and heat it over a medium-high flame (about 5 minutes. You will know it is hot enough when you toss a drop of water in there and it zips around, not breaking up). While the pan is heating up, season both sides of the steak with generous amounts of salt and fresh-fround pepper. When the pan is heated, place the steaks in the pan, leaving about 1/4" of space between them. Cook them for 5 minutes and then flip them. Continue cooking for about 6 minutes for medium, 7 for medium well, 5 for medium rare and 4 for rare.
When they are done, put them on a plate and cover with tented foil (don't cover them tightly). Reduce the heat to medium low and in the same pan as the steaks were cooked in (DON'T discard the accumulated fat unless you have more tham 1 tablespoon of it), saute the shallots for about 1:30. Then add the butter 1 tablespoon at a time, constantly stirring, and scraping up the 'fond' (the stuff that caked on from the steaks). When all the butter is added add the lemon juice, season with more salt and pepper and add the parsley.
Take the accumulated juices from the steaks and add them into the sauce and serve immediatley.
I normally serve these with some mashed potato and fresh sauted green beans. Enjoy!
