NCAA Baseball Championships:
DandyDon is proud to recognize David Toms as a great ambassador of the Tiger Nation.
Technique for Perfect Steak at Home
Thick-cut steak (2 in. tenderloin shown here)
Salt and black pepper
1 1/2 tablespoon cooking oil
Depending on Sauce Option Chosen:
1 clove garlic, minced
2 cups red whine & one shallot, minced
Start with good quality steaks that are seasoned with salt and pepper and brought to room temperature. Preheat your oven to 450 degrees. Bring your heaviest skillet up to medium-high heat on top of the stove and then add the oil. Sear the steaks on both sides (about 2-3 minutes per side), and then slide the skillet into the hot oven to finish cooking. (I usually leave mine in about five or six minutes for medium). Once done, remove steaks and let them rest for a few minutes.
In the meantime, remove the steaks to a plate where they can “rest” for a few minutes and prepare your sauce:
Sauce Option 1: To the same skillet, add about a half a stick of butter and a little minced garlic, and scrape the bottom of the pan with a wooden spatula to make a great sauce.
Sauce Option 2: (Good with filet mignon ) In the same skillet, sauté a finely minced shallot and then add about two cups of red whine. Scrape the bottom with a wooden spoon and boil the wine vigorously until it is reduced by three-fourths. Stir in any liquid that collects on the plate where the steaks are resting and a quarter-stick of butter, one pat at a time.
Drizzle a little sauce over the steaks and enjoy.
Tonnère mes chiens ç'est bon!
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