Steak with Demiglace

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.

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Okay. Now that we’ve reviewed the 5 golden rules of steaks, shall we recap the best Bouche steak recipes?

Restaurant Style Steak with Herb Butter

rest 2

Steak au Poivre

poive

Steak with Mushroom Marsala Sauce

mushroom

Steak with a Cabernet Dijon Sauce

tournedo

Bacon Wrapped Rosemary and Dijon Prime Rib

bacon 2

Stuffed Flank Steak

flank

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.

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Steak with Demiglace

By Whitney, August 26, 2013

Steak with Demiglace

Ingredients:

Instructions:

Let your steaks come to room temperature on the counter. Heat the demiglace concentrate according to the package - typically you will dilute the mixture with water or stock. Preheat the oven to 400 degrees.  Season the filets with the salt and pepper generously.  Heat butter and olive oil in a cast iron skillet and toss in crushed garlic.  Once pan is really hot (Set on 7 or 8 out of 10, just shy of the smoke point for your butter) place the steaks flat in the center of your skillet.  Sear steaks for 2-3 minutes per side, until a nice brown crust has Formed.  Spoon residual butter from the pan over top of the steaks while cooking.  Once both sides are seared, take the entire cast iron skillet with the steaks in it and place it straight in the oven to finish cooking.  (6-8 minutes depending on how thick the steak is.) You want to remove them when a meat thermometer reads 135 degrees for a medium rare steak.  If you don't have  meat thermometer, you can use your finger to test doneness by pressing on the center of the steak.  if it slowly bounces back, it's ready.  If the indent stays, it needs more time, if it springs back quickly, it's over done. Remove from the pan and let rest of 5 minutes on a room temperature cutting board. Spoon demiglace over the steaks and serve.

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Whitney

About Whitney

Whitney is the Founder of Whit's Amuse Bouche, a nationally recognized food and humor blog. When she's not in the kitchen, you can find her with a glass of california cabernet in one hand and a hot glue gun in the other. She prefers sweat pants to real ones. View all posts by Whitney →

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