It’s time for your favorite Bouche series: Steak.
You love steak. I love steak. Who in the world doesn’t love steak? (Ok, vegetarians don’t love steak… so I am sorry to the 6 vegetarians that come here. TOMORROW, I got you.)
Today, though. Steak.
Let’s first recap about the golden rules concerning mission Steak.
1) Fresh. As in, I buy you today, I sear you tonight. None of this “linger in the fridge business”
2) Local is cool. Not mandatory but your local farmer will thank you. Plus he can tell you what that cow ate. That’s an extra cool thing. (I’d look for grass-fed.)
3) Room Temperature. Don’t start cooking the meat when it’s cold. It will seize up on you like a rubber band and I don’t know about you but I want juicy meat, not tough meat. Let the steak come up to room temperature before cooking it.
4) Medium Rare. Ok if you have a problem, medium. But guys, just TRY IT ONCE this way, and if you don’t like it, fine. Go to outback. They’ll cook it however you ask. I won’t. I’m a “my house, my rules kind of woman.”
5) High Heat Quick Sear. Sear it really hot, really quick to lock in those juices and give you a nice brown crust. This will keep you from having a dry, gray looking steak.
Okay. Now that we’ve reviewed the 5 golden rules of steaks, shall we recap the best Bouche steak recipes?
Or, you can do today’s recipe, with a little help from our friends at the store – Steak with a demiglace. You see demiglace, it’s a beautiful thing – but it takes FOREVER to make and ain’t nobody got time for that. So I buy demiglace from the freezer section of my specialty store, and transforms a normal steak into a fabulously complex and delicious steak.
- filet mignon - 2, 8 ounce filets
- kosher salt - 2 teaspoons
- pepper - 2 teaspoons
- butter - 1/2 stick
- olive oil - 2 tablespoons
- garlic - 2 cloves, smashed
- demi-glace consentrate - 2 tablespoons