HELP ME WITH A RECIPE

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      As per Rachel Ray … this is for 1-1/2 inch thick steaks. You probably don’t have to make the sauce but it’s really good.
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      Preheat a nonstick skillet over high heat. Season steaks with salt and pepper. Place steaks in pan and cook 2 minutes on each side.

      Reduce heat to medium under steaks after the first 2 minutes on each side. Cook meat another 6 to 10 minutes, turning occasionally, for medium rare to medium well doneness.
      . Remove meat from the pan and let it rest. Add 1 tablespoon of the butter and 1 tablespoon flour and cook together 1 minute. Whisk in 1/2 cup dry red wine and deglaze pan. Whisk in 1/2 cup beef broth or stock (found in soup aisle) and thicken sauce 1 minute. Add another tablespoon butter and remove skillet from heat. Serve steaks with sauce.

      (if your steaks are thicker, more like 2 inches, cook 8-12 minutes for medium rare to
      medium)

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