Here is a recipe for a perfect grilled steak and a simple red wine sauce. Get yourself the best meat you can find, and grab a mid-range bottle of wine to cook with and serve with thyme-roasted potatoes and simple green beans, with a lovely chocolate souffle for dessert.
- Cook Time
- Prep Time
- 4 ServingsServings
- Four entrecote steaks (or Rib Eye), 300g each
- canola oil
- salt and pepper
Red Wine Sauce
- 1 cup dry red wine
- 1/2 cup chicken stock
- 1/4 cup balsamic vinegar
- 2 shallots, sliced into rings
- 1-2 cloves garlic, minced
- dash of silan or honey
- 1/2 cup chopped mushrooms, optional
- salt and pepper to taste
Let your steak rest! Let it fully reach room temperature before cooking, at least two hours outside of the fridge. Don’t be worried about food poisoning--the heat will kill any unlucky bacteria. (Of course, do practice good hygiene and if your steak smells funny--it probably is.)
Heat a grill pan to high, and preheat your oven to maximum.
Pour a bit of canola oil on your hands and rub it all over the steak. Put your steak on the grill--it should make a good sizzling sound as it goes on--and sear on each side for exactly 30 seconds.
Remove from the pan and place in the oven for two minutes for medium-rare, and two minutes on each side for medium. Remove steak, sprinkle salt and a bit of pepper on it, and let it rest for about five minutes. Serve with sides of your choice (mashed potatoes, baked potatoes, green beans, roasted vegetables...the sky is your limit!) and Red Wine Sauce, recipe below.
Red Wine Sauce
In a medium saucepan over medium-high heat, sautee shallots with salt and pepper until they begin to brown. Deglaze with a dash of stock and add garlic. If using mushrooms, add here and allow the mushrooms to release all the liquid and for the juices to evaporate.
Once all the liquids have been cooked out, add wine, stock and balsamic vinegar. Bring to a boil, and then simmer until the liquids have reduced by half, about ten minutes. Add silan or honey one teaspoon at a time to taste. Add more salt and pepper if needed. Reduce to desired consistency. Serve with steak.