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World's Best Steak with Bordelaise Sauce

Source of Recipe

From "The Happy Cookbook" by Kathy Doocy and Steve Doocy


Recipe Introduction

"Because I rise in the morning before 99 percent of the American workforce, my big night out on the town is Friday night, when I can stay up late if I take a big nap during Maury Povich. Our favorite place to go is Caf� Panache in Ramsey, New Jersey. Because it's my night to cut loose, I order a fancy appetizer *and* their signature steak. It's one of those steaks you daydream about all week. What is it about steak that's so special? Turns out I didn't need Wikileaks or the Russians to hack into chef Kevin Kohler's kitchen computer; I just asked and he wrote it down for me. There's a lot of stirring on the reduction sauce, but it's so worth it. Before you eat it, take a picture, because you're going to be talking about how you made the 'world's best steak,' and you'll need photographic evidence."

List of Ingredients

◦ 4 tablespoons canola oil
◦ 6 shallots, thinly sliced
◦ 4 cloves garlic, unpeeled
◦ 1 cup balsamic vinegar
◦ 1 fresh thyme sprig
◦ 1 whole clove
◦ 2 cups Burgundy wine
◦ 8 tablespoons (1 stick) butter
◦ Four 12-ounce best-quality filet or sirloin steaks, 1 inch thick, all fat trimmed
◦ Kosher salt and freshly cracked black pepper


Recipe

In a medium saucepan, heat 2 tablespoons of the oil over medium heat. Add the shallots and cook until translucent, about 5 minutes. Add the garlic cloves and saut� until nicely golden, 2 to 3 minutes. Add the vinegar, thyme, and clove and cook, stirring, until the sauce is syrupy, at least 2 minutes. Add the wine and bring it to a boil.

With the back of your ladle or cooking spoon, push down hard to extract all the liquid from the shallots, garlic, and clove. Cook until the liquid is reduced to � cup, 20 to 30 minutes. Remove from the heat and strain the reduction through a sieve into a bowl. Return the reduction to the pan, then whisk in the butter over medium heat until melted. Keep the sauce warm off the heat.

Rub about 1 teaspoon of the oil onto both sides of each steak and season with plenty of salt and freshly cracked black pepper. In a heavy-duty skillet over very high heat, sear the steaks until you have a nice crust on one side, 4 to 5 minutes. Flip the meat using tongs and reduce the heat to medium-high. (Kevin has a tip on judging doneness; see Note.)

When the steak is done to your liking, remove it from the heat. Let it rest 10 minutes before slicing.

Top with the bordelaise sauce to serve, then immediately Instagram *the world's best steak!*

Makes 4 servings






❧ Note:
How can you tell when a steak is done medium-rare? Kevin says to squeeze your thumb and index finger together and pinch the fleshy part between the two. When a steak feels the same way, it's medium-rare. The longer you cook the steak, the firmer it gets. You can also use a meat thermometer (the desired internal temperature for medium-rare is 145� F and the temperature for medium steaks should read 160� F, according to the Cattlemen's Beef Board)�just remember that poking the meat lets the juices run out.