Wednesday, September 19, 2012

Ribeye Steak Diane, Reinvented


This recipe strays from traditional French cuisine by the addition of some smoky flavors most associate with southern barbecue.  However, the dish still remains its integrity with a traditional cream sauce that harmonizes beautifully.  Though traditionally Steak Diane sauce has a touch of mustard and Worcestershire.  Some people also add Brandy or Cognac to the cream sauce.  Feel free to customize this variation further to suit your palate. 

Ribeye Seasoning:

Enough for 2, 10 oz. Ribeye Steaks.

3/4 tsp. rosemary, dried
3/4 tsp. oregano, dried
1/2 tsp. smoked paprika
1/2 tsp. chipotle chile powder
1 tsp. coarse ground black pepper

(1) Mix all dry ingredients together.

To Prepare Ribeye Steaks:

(1)  Rub light olive oil, while gently massaging, to both sides of the steaks.
The rub should yield enough to lightly coat 2, 10 oz ribeye steaks on both sides of the meat.  The seasoning is very bold in flavor, so only little is required.

(2) Cover steaks in tinfoil for a minimum of 90 minutes (1 1/2 hours) or up to 24 hours.  Be sure to set meat out at room temperature for 15 minutes prior to cooking.  Cooking meat that is too cold will result in inconsistency.

(3) Heat skillet over medium-high heat until hot; when water evaporates quickly. 

(4) Add a bit of light olive oil until it barely coats bottom of pan to prevent meat from sticking.  Do not add oil until skillet is heated.

(5) Sear steaks for about 3 to 4 minutes on first side.  Turn over, and cook until desired doneness*.  *Be sure to take into consideration carryover cooking.  For example: Personally, I like my steak at medium to medium-well.  The internal temperature needs to be about 145F degrees on an instant read thermometer.  Carryover cooking, however, states that the meat will continue to cook AFTER the meat comes out of the pan.  So instead, I will cook my meat until 140F degrees because the meat will continue to reach 145F degrees after it comes out of the pan.  I will be posting a guide soon...

(6) Place meat on a warm plate and cover with tinfoil to retain heat during carryover cooking; about 5 minutes.  This is called the "resting period".  All meat requires a resting period for carryover cooking.  Also, due to evaporation from heat, during cooking the juices run towards the outer portion of the meat.  If you were to cut into the meat immediately after cooking, the interior would be dry and the will juices run out onto the plate.  The resting allows the juices to stop evaporating and will eventually travel back to the center of the meat.  This will make your steak more moist and flavorful.  The smaller the piece of meat, the shorter the rest.  For steak it is only a few minutes; however, for a roast, it could take 30 - 45 minutes.  Be sure to plan your meal accordingly.

During Rest Period, Make Cream Sauce.

1/4 cup red wine, OR 1 Tbsp. pomegranate Juice, 1 tsp balsamic vinegar & 1 1/2 Tbsp. water
1 cup beef stock, not consomm√©
1 small shallot, minced
1 small garlic clove, minced
Buerre Manie*
1/2 tsp. fine ground black pepper
Sea Salt
1 Tbsp. heavy cream

*For Beurre Manie:
2 Tbsp. flour
1 Tbsp. unsalted butter, slightly softened
Gently need butter & flour together to make a soft paste.  Use as directed

(1) Immediately after steaks are done.  Keep the skillet hot over medium heat.  Add the red wine (or juice mixture), and with a metal spatula scrape all the bits off the bottom of the pan.  This is called "deglazing" the pan.  Now pour the beef stock in the pan.

(2) Add minced shallot and garlic.  Simmer for 3 to 5 minutes, to soften and release the flavor from the garlic and shallot.

(3) Bring the liquid to a boil.  Gradually add the buerre manie while whisking vigorously.  Once all the buerre manie is incorporated, the sauce should be smooth in consistency – it still may be thin in consistency, this is normal.  Return liquid back to a boil, and continue to allow the sauce to boil for 2 – 4 minutes, or until the sauce has thickened.  Reduce heat to low and allow the mixture to cool slightly.  Season sauce with salt & pepper to taste.
(5) The sauce at this point should not be boiling, but should be still hot.  Gently stir in heavy cream.  Note: Once the heavy cream is added DO NOT boil the sauce.  The sauce must remain under 180F degrees or the fat in the cream will separate with the milk solids and you will have a thin layer of grease form on the top that is near to impossible to skim off.

Time to Eat!
After the cream sauce is finished, the steaks should have finished resting.  Serve this French inspired ribeye recipe with Red Boiled Potatoes and Freshly Steamed Green Beans.  Don't forget the Cream Sauce!  Anyone who enters your home will marvel at your culinary abilities.

~ Smacznego! ~


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