sweet 'n' savory TWO

Simple Pan Sauce for Steak

Instructions: after removing cooked steak from the pan, the following ingredients can be added to the pan to make good use of the savory brown bits left in the pan.

1. Add some butter to the pan and heat over medium heat.
2. Add some minced shallots to the pan, stirring and scraping up brown bits, until shallots are browned and fragrant.
3. If desire, a bit of alcohol such as red or white wine or cognac can added to the pan at this point.  Boil the liquid until it is reduced to a glaze. 
4. Add some cream and meat juices accumulated on the plate to the pan and bring to a simmer. Stir constantly until sauce reduces and thickens.
5. Season sauce with salt & pepper.  Serve immediately with steak.

"Butter" Up That Steak!

Here are some easy ways to butter up your steak so that your steak will please you even more in return!!

Instructions - before cover cooked steak loosely with foil, top it with a pat of the plain good real butter or any of the following.  The butter will melt and flavor the steak while steak rests.  In no time, you will have restaurant quality steak to be enjoyed right in your home!

• Plain good old butter, of course!
• Garlic butter
• Truffle butter
• Fresh Herb butter
• Spice butter
• Cheese butter
• Anchovy butter

Cast Iron Steak

Cast Iron steak is one of the easiest ways to enjoy steak at home - rain or shine! 

Instructions:

1. Remove steak from refrigerator about 30 mins prior to cooking.  Salt & pepper two sides of the steak generously.  Set it aside in room temperature for 30 mins.  (Do NOT leave the steak in room temperature for more than 30 mins to ensure food safety!)
2. Meanwhile, preheat oven to 350 F degree. 
3. Heat cast iron pan over high heat and add just enough oil to cover the surface of the pan.
4. As soon as the pan is hot enough and the oil just begins to smoke, lay steak in the pan.  Keep the burner on high and leave the steak in the pan for about 2 to 3 minutes on each side (resist the temptation to turn the steak before it is nicely browned!) in order to give the steak a nicely charred crust.
5. Once both sides of the steak are nicely browned, turn off the heat and remove the cast iron pan from stove and put in your oven.
6. Depending on the thickness of steak and how you like your steak done, the oven time can vary.  For a 1&1/2 inch thick steak, three minutes in the 350F oven should be enough to reach medium rare state. (An instant-read thermometer can be your best friend at this point and is the most scientific way to determine the doneness of your steak. The thermometer should read 120F for rare, 130F for medium rare, and 140F for medium.)
7. When steak is done to your liking, remove steak from the oven and place on the warmed serving plate.  Cover loosly with foil (now is the time to flavor your steak with butter or make a pan sauce to go with steak if desired) and let sit for 5 mins before cutting - this final step is key to allow the juices inside the meat to redistribute evenly and settle in order to ensure maximum juiciness. 
8. (5 mins later) now DIG IN!!