This was my
first time cooking steak that didn’t involve steak tips on a grill. Experiment
time! I chose a tri-tip steak, because ya know…it’s cheaper than some of the
others. Still good though! The red wine sauce came about because I had a half a
bottle of red wine that would’ve been less than appealing to drink. Next best
thing, cook with it!
Ingredients:
1 lb steak
~1/2 bottle
of wine
1 T unsalted
butter
½ onion,
minced
2 cloves
garlic, minced
2 T fresh
rosemary, minced
2 tsp brown
sugar
Olive oil
Salt
Preheat oven
to 475, while the oven warms, heat a cast iron skillet over medium-high heat
with ~1 T olive oil. Sear steak on each side until browned, about 5 minutes
total. Put entire skillet in the oven and cook for 10-12 minutes. Remove and
place foil over while making sauce, do not empty pan!
Place
skillet with meat remnants back on stove over medium-high heat and add butter.
Sauté onion until soft, then add most of the garlic and rosemary, set aside a
small amount to add later. Pour in wine
and simmer for ~10 minutes. Add sugar and continue to simmer. Once liquid has
halved, add the remaining rosemary and garlic. Continue to simmer until desired
consistency is achieved.
Serve sauce
with meat, and voila!
Veg
suggestion: roast asparagus in oven at 350 for 15 minutes and top with crumbled
goat cheese and aged balsamic (or balsamic reduction).
Until next
time.
Koober Jr.
