I was a steak snob.
I thought the only steak was a long marinated steak that was grilled over evenly heated coals, to a perfected medium rare finish.
Boy. Was I wrong.
I got a good deal on some boneless beef chuck steak and wasn’t sure how I should prepare it. I wasn’t in the mood to stick it in the crock pot with molasses, tomato sauce and veggies for a tasty pot roast meal. And I didn’t want to waste the effort, coals or my body heat to grill it in the weather we are having. I was stumped. Until…
I found this recipe. Wow. Who would’a thunk that pan frying a steak could be so yummy. It helps that it has some fabulous red wine, garlic and butter involved. This makes a sort of sauce that you cover the seared steak with. Serve this with veggies and or a potato and its quite a good dinner.
1 lb boneless chuck steak, minimal gristle
½ cup beef broth
½ cup Marsala or fine red wine
1 tbsp Worcestershire sauce
3-4 tbsp butter
2 tbsp minced garlic, or sliced garlic cloves
1 tsp dried rosemary
Salt and Pepper
Heat a large skillet over medium high heat. Add steak and sear each side for 5-6 min until desired doneness (You do want some pink left inside as it will continue to cook once removed from the pan). Remove from heat, put on platter and place in over set on warm. Remove pan from heat and add garlic, sautéing for 2-3 min until it’s a nice caramel color. Add wine, broth and Worcestershire and place back onto heat. Bring to a boil and add butter and rosemary. Whisk to incorporate (If you want a thicker sauce, mix one tbsp of flour or cornstarch to a small cup, add just enough cold water to make a thin sauce and add to the boiling sauce in pan. Whisk until thickened, reduce heat and simmer). Pour over steak in oven and serve immediately.