Seared Bistro Steaks
Honestly better than many steakhouses. We like to make this for a date night in.
Serves 2
For Steaks:
1 boneless strip steaks (1 1/2 to 1 3/4 inches thick (about 1 pound), cut in half
Salt and ground black pepper
1-2 tablespoons vegetable oil
Red Wine Mushroom Pan Sauce
1 tablespoon vegetable oil
8 ounces button or cremini mushrooms , trimmed and sliced thin (about 3 cups)
1 small shallot, minced
1 cup red wine
1/2 cup chicken broth
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
2 tablespoons cold unsalted butter , cut into pieces
1 teaspoon minced fresh thyme leaves
Salt and ground black pepper
Steak Instructions:
Adjust oven rack to middle position and heat oven to 275 degrees. Pat steaks dry with paper towel. Cut each steak in half vertically to create four 8-ounce steaks. 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 thermometer to 105 degrees for medium, 25 to 30 minutes.
Heat oil in 12-inch 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. Let steaks rest, loosely tented with foil, for 10 minutes while preparing pan sauce. Arrange steaks on individual plates and spoon sauce over steaks; serve immediately.
For Pan Sauce:
Pour off any fat from skillet. Heat oil over medium-high heat until just smoking. Add mushrooms and cook, stirring occasionally, until beginning to brown and liquid has evaporated, about 5 minutes. Add shallot and cook, stirring frequently, until beginning to soften, about 1 minute. Increase heat to high; add red wine and broth, scraping bottom of skillet with wooden spoon to loosen any browned bits. Simmer rapidly until liquid and mushrooms are reduced to 1 cup, about 6 minutes. Add vinegar, mustard, and any juices from resting steaks; cook until thickened, about 1 minute. Off heat, whisk in butter and thyme; season with salt and pepper to taste. Spoon sauce over steaks and serve immediately.