Friday, July 15, 2016

Pan Seared Steaks with AuJus


Serves: 2

Flat Iron Steaks: 2 - 8 oz
Salt & Pepper: to taste
Oil: 2 Tablepsoons
Unsalted Butter: 2 Tablespoons
Red Vinegar: 1 Tablespoon
Beef Broth: 1 cup
Onions, sliced: 1/2 cup
Garlic, chopped fine: 1 1/2 teaspoon
Oregano: 1/4 teaspoon
Coriander: 1/8 teaspoon

1.  Tenderize both steaks and sprinkle with pretty generously with salt and pepper, and allow to rest on the counter for 40 minutes.

2.  In a large non-stick sauce pan, heat the oil on high heat.  When oil is hot, carefully place both steaks onto the pan and sear on both sides for 2 minutes each.  Then lower heat to low-medium and cook, for approximately 8 to 10 minutes for medium rare, flipping steaks occasionally.  Using a instant read thermomiter cook steaks to desired temperature,  I prefer medium rare to medium, so I always remove steaks at 130 degrees.  The steaks can cook up to another 5 degrees while they rest.  When desired temperature is met,  take one Tablespoon of the butter split in half and place one piece on each steak and allow to melt about half way and then set the steaks aside on a small platter.

3.  Turn the heat back up to high and deglaze with the red vinegar.  Allow to simmer for 2 minutes to allow the vinegar to cook off, stirring occasionally. Add the onions and garlic and cook for 3-4 minutes until the onions have some color around the edges.  Add the beef broth, oregan, coriander and a touch of salt (if needed) and pepper, keeping in mind that the beef broth is already salty, and allow to simmer until reduced by almost half, about 3-4 minutes, then add the remaining butter and stir until melted.  Pour over steaks and serve.