Seared Steak with Red Wine. Mushrooms & Onions

 

Ingredients:

12 Oz. boneless ribeye or NY strip steak at least 1 inch thick
Kosher salt.
Black pepper,
1/2 Tsp chopped rosemary.
Olive oil.
1/2 Cup chopped onions.
6 medium sized cremini mushrooms.
2/3 Cup red wine.
1 Tbsp unsalted butter.

Directions for the steak:

Bring the steak to room temperature and sprinkle liberally with salt and pepper and rub with olive oil.

Using a 10-12 inch cast iron skillet, place the skillet in the oven and set the heat for 500º. When the oven has reached that temperature, remove the skillet and place it for five minutes on the top of the stove range set at high heat. Leave the oven on at that temperature.

Add the steak to the dry skillet. Cook each side for 30 seconds, turning with tongs.

Return the skillet with the steak to the oven for two minutes per side. Turn once with tongs. Two minutes should produce medium-rare.

Remove and cover loosely with foil to let rest.

Directions for the red wine sauce:

Add 1 Tbsp olive oil to skillet. Add onions, mushrooms & rosemary & cook 5 minutes or until mushrooms begin to brown.

Add wine and bring to a boil. Add butter & cook 1 minute or until the mixture reduces to the correct consistency. Add salt as needed.

Slice the steak crosswise into 1/4 inch pieces. Array the meat on the plate and cover with the wine sauce.

Notes:

Serves 2.

The recipe for the steak is from Alton Brown on the Food Network. It seems extreme, but it works. It is an excellent alternative, especially when the weather is too cold to cook outside. You may want to cover the skillet with a screen to prevent spattering.

The recipe for the red wine, mushrooms & onions is from Cooking Light, January/February 2014, p. 24.

I use a sweet onion for this recipe. The sauce/gravy is very good and probably has more uses than with this one recipe.