Pan-Seared Steaks with Herb Sauce OR with Brandy and Green Peppercorn Sauce OR with Port Wine Sauce

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(from Bethany’s recipe box)

Serves 4

We like this sauce with strip or rib-eye steaks, but it will work with any type of pan-seared steak.

WHY THIS RECIPE WORKS:
We love the ultra-rich flavor and glossy consistency that a classic French demi-glace (a savory, full-bodied reduction traditionally made from veal bones and stock) adds to a sauce, but making it is a time-consuming process usually left to the expertise of professional cooks. We wanted to find a shortcut for making demi-glace at home, so that we could use it as the base of a sauce for crusty, pan-seared steaks. Chopping up vegetables (to increase their surface area, thus providing more opportunity for flavorful browning) as well as adding mushrooms, tomato paste, and seasonings to red wine and beef broth was a good start, but it wasn’t enough. To replicate the meaty flavor and unctuous gelatin given up by roasted bones, we sautéed ground beef with the tomato paste and stirred powdered gelatin into the final reduction.

Source: America's Test Kitchen Season 12: Bistro-Style Steak and Potatoes and Cook's Illustrated Published March 1, 2011 (CC and CI collection)

Categories: Meat

Ingredients

  • STEAKS:
  • 2 boneless strip steaks (1 1/2 to 1 3/4 inches thick (about 1 pound each))
  • Kosher salt and pepper
  • 1 tablespoon vegetable oil
  • HERB SAUCE:
  • 1small shallot, minced
  • 1/2 cup white wine
  • 1/4 cup Sauce Base (1/2 recipe; see related content)
  • 1/4 teaspoon white wine vinegar
  • 1 1/2 teaspoons minced fresh chives
  • 1 1/2 teaspoons minced fresh parsley
  • 1 teaspoon minced fresh tarragon
  • 1 tablespoon unsalted butter
  • BRANDY AND GREEN PEPPERCORN SAUCE:
  • 1 small shallot, minced (about 2 tablespoons)
  • 1/2 cup brandy
  • 1/4 cup Easy Demi-Glace (1/2 recipe, see related content)
  • 1/4 teaspoon red wine vinegar
  • 1/4 cup heavy cream
  • 2 tablespoons green peppercorns, rinsed
  • 1/4 teaspoon chopped fresh thyme
  • Table salt
  • Ground black pepper
  • PORT SAUCE:
  • 1 small shallot, minced (about 2 tablespoons)
  • 1/2 cup ruby port
  • 1/4 cup Easy Demi-Glace (1/2 recipe, see related content)
  • 1/4 teaspoon balsamic vinegar
  • 1/4 teaspoon chopped fresh thyme
  • 1 tablespoon unsalted butter
  • Table salt
  • Ground black pepper

Directions

  1. For the Steaks: Adjust oven rack to middle position and heat oven to 275 degrees. Cut each steak in half vertically to create four 8-ounce steaks. Pat steaks dry with paper towel. Season entire surface of steaks liberally with salt and pepper; gently press sides of steaks until uniform 1 1/2 inches thick. Place steaks on wire rack set in rimmed baking sheet; transfer baking sheet to oven. Cook until instant-read thermometer inserted in center of steak registers 90 to 95 degrees for rare to medium-rare, 20 to 25 minutes, or 100 to 105 degrees for medium, 25 to 30 minutes.

  2. Heat oil in 12-inch heavy-bottomed skillet over high heat until smoking. Place steaks in skillet and sear steaks until well-browned and crusty, about 1 1/2 to 2 minutes, lifting once halfway through to redistribute fat underneath each steak. (Reduce heat if fond begins to burn.) Using tongs, turn steaks and cook until well browned on second side, 2 to 2 1/2 minutes. Transfer all steaks to wire cooling rack and reduce heat under pan to medium. Use tongs to stand 2 steaks on their sides. Holding steaks together, return to skillet and sear on all sides until browned, about 1 1/2 minutes. Repeat with remaining 2 steaks. Transfer steaks to platter and tent loosely with aluminum foil while preparing herb sauce.

  3. For the Herb Sauce: Return now-empty skillet to medium-low heat; add shallot and cook, stirring constantly, until lightly browned, about 2 minutes. Add wine and bring to simmer, scraping bottom of pan with wooden spoon to loosen browned bits. Add 1/4 cup Sauce Base, vinegar, and any accumulated juices from steak; return to simmer and cook until slightly reduced, about 1 minute. Off heat, whisk in chives, parsley, tarragon, and butter; season with salt and pepper to taste. Spoon sauce over steaks and serve immediately.

  4. For the Brandy and Green Peppercorn Sauce: Return now-empty skillet to medium-low heat; add shallot and cook, stirring constantly, until lightly browned, about 2 minutes. Add wine and bring to simmer, scraping bottom of pan with wooden spoon to loosen browned bits. Add 1/4 cup Sauce Base, vinegar, and any accumulated juices from steak; return to simmer and cook until slightly reduced, about 1 minute. Off heat, whisk in heavy cream, green peppercorns, and fresh thyme, season with salt and pepper to taste. Spoon sauce over steaks and serve immediately.

  5. For the Port Sauce: Return now-empty skillet to medium-low heat; add shallot and cook, stirring constantly, until lightly browned, about 2 minutes. Add wine and bring to simmer, scraping bottom of pan with wooden spoon to loosen browned bits. Add 1/4 cup Sauce Base, vinegar, and any accumulated juices from steak; return to simmer and cook until slightly reduced, about 1 minute. Off heat, whisk in fresh thyme, and butter; season with salt and pepper to taste. Spoon sauce over steaks and serve immediately.

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