I'll admit it, I STILL get overwhelmed in the grocery store in the meat department, usually resulting in a call to my mother trying to describe the cuts and figure out which is the easiest to cook
It probably sounded a little like"Yes mom, it says....no its 2 lbs.....it's only $5, yes mom....No it says... it's not even close to expiring...".
After a 5 minute lecture on steaks, gaining some endearing looks from some women, and probably explaining every kind of steak available in the entire grocery store on the phone with my mother, I finally settled for a round tip steak.
Mom is ALWAYS a great source and all, but she sometimes isn't always available when I'm at the store. This is my quick fix and new favorite cheat sheet.
I've looked at quite a few recipes and learned that you can do a lot with steak. Stew it, pan-sear it, roast it, or even quickly broil it, all of which I can't wait to investigate.
Michael and I, each bought a steak and decided to experiment. We found a quick pan-seared steak recipe that turned out to be very simple.
Michael got a snap shot of my very chaotic set up!
I never would have thought to make a sauce by mixing red wine and soy sauce, but it created a developed salty savory taste. Hard to describe, all you need to know is it's delicious, easy and fulfilled my craving for steaks! Pair with some mashed potatoes and it feels just like home.
Note: This recipe was originally for a rib-eye steak, but it worked perfectly for the round tip steak as well.
Round Tip Steak in Red Wine Sauce
- 4 (1/2-inch-thick) boneless rib-eye steaks (2 pounds total) (We cooked two 1lb round tip steaks)
- 2 tablespoons vegetable oil, divided
- 2 garlic cloves, finely chopped
- 3/4 cup dry red wine
- 1/4 cup water
- 1 1/2 teaspoons soy sauce
- 3 tablespoons unsalted butter, cut into 3 pieces
- 1 tablespoon chopped flat-leaf parsley
- Pat steaks dry, then sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper (total).
- Heat 1 tablespoon oil in a 12-inch heavy skillet over high heat until it shimmers, then sauté steaks in 2 batches, turning once, about 4 minutes per batch for medium-rare. Transfer to a large plate and cover with foil.
- Pour off fat from skillet, then sauté garlic in remaining tablespoon oil over medium-high heat until pale golden, about 30 seconds.
- Add wine and boil, stirring and scraping up brown bits, until reduced by half, 2 to 3 minutes
- Add water, soy sauce, and any meat juices from plate and boil until reduced by half, 3 to 4 minutes.
- Reduce heat to medium-low and whisk in butter, 1 piece at a time, until slightly thickened. Stir in parsley and pour sauce over steaks.
Recipe from: Epicurious
Note: I did not finish that giant steak! Tomorrow I will post what you can do with steak left overs!