Cooking Instructions
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Step 1
Give a rough chop to
Fresh Parsley (1 bunch)
and crush the
Garlic (4 cloves)
.
Step 2
Cut the
Dry-Aged Strip Steak (3 lb)
into 4 steaks. Trim each of excess fat, sinew and bone. Marinate steaks in garlic,
Cabernet Sauvignon (1/2 cup)
,
Olive Oil (1 Tbsp)
and parsley. Marinate for 24 hours.
Step 3
Remove steaks and dry off the marinade. Discard the marinade. Let the steaks come to temperature. Preheat your oven to 500 degrees F (260 degrees C).
Step 4
Thinly slice the
Sweet Onions (2)
. Halve, deseed the
Jalapeño Pepper (1)
and thinly slice as well.
Step 5
Season the steaks with
Sea Salt (to taste)
and
Freshly Ground Black Pepper (to taste)
. In a heavy skillet, sear each of the steaks in
Olive Oil (1 Tbsp)
, about 3 to 4 minutes on each side, in a smoking hot pan.
Step 6
Remove and place on a roasting pan, and roast at 500 degrees F (260 degrees C). Remove at 120 degrees F (48 degrees C) for rare, or 130 degrees F (54 degrees C) for medium rare, and so on depending on your preference. I prefer rare. Check after 3 minutes.
Step 7
For the sauce, add
Olive Oil (2 Tbsp)
to the same skillet and cook the onions and jalapeno until golden.
Step 8
Let the steaks rest for at least 10 minutes.
Step 9
Then add
Cabernet Sauvignon (1 cup)
, and reduce by one half.
Step 10
When reduced by a half, swirl in the cubed
Butter (3 Tbsp)
Season with salt and pepper to taste.
Step 11
Slice the steaks against the grain, and sauce with the Cabernet butter onion sauce. Enjoy!
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