Pan-Broiled Steak
Yield
1 servingsPrep
1 hrsCook
15 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
beef, steak
(1 1/2-2-inch-thick), porterhouse, tbone,, club, ribeye or strip, steak |
*
|
| 1 | x |
salt
preferably sea salt |
*
|
| 1 | x |
black pepper
coarsely |
*
|
| ¼ | cup |
red wine
|
*
|
| ¼ | cup |
brandy
beef stock or (as a, last, resort) water |
*
|
| 2 | tablespoons |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
beef, steak
(1 1/2-2-inch-thick), porterhouse, tbone,, club, ribeye or strip, steak |
*
|
| 1 | x |
salt
preferably sea salt |
*
|
| 1 | x |
black pepper
coarsely |
*
|
| 59 | ml |
red wine
|
*
|
| 59 | ml |
brandy
beef stock or (as a, last, resort) water |
*
|
| 3E+1 | ml |
butter
|
|
Directions
Trim excess fat from steak and reserve.
Sprinkle each side of the steak with salt and pepper and let stand at room temperature for 1 hour.
Heat heavy cast iron skillet over high heat. Grease the skillet with the reserved beef fat. Sear the steak quickly on both sides, only 2 minutes per side Reduce heat to med, continue cooking for additional 2 to 3 minutes each side to the desired degree of doneness. You can use an instant-read meat thermometer (125 to 130 F for medium-rare). Remove the steak to a warm platter and keep warm in a oven while you make a sauce by deglazing the pan. Discard all but 1 tablespoon of fat from the skillet. Put pan back over moderate heat and add the liquid. When liquid boils, scrape pan with a wooden spoon to loosen the good stuff sticking to pan bottom. Continue cooking until liquid is reduced in volume and slightly thickened. Stir in butter.
