When you don't have a lot of time to cook, steak is the perfect meal. The first thing I do is take the steak out of the fridge and sprinkle each piece with sea salt and pepper. As I let it warm up and the marinate, I prepare the asparagus. Pan searing steak is perfect for 2 people. When searing a steak, it's nice to have a stainless steel pan to get that nice aromatic sear. And if you get the pan hot enough, the steak won't stick. You just have to be patient and wait for it to finish searing, then it will release itself from the pan. After cooking the steak, I made a nice reduction sauce with the brown bits and red wine. Delish.
Ingredients
1 nice steak with good marbling per person
Asparagus
Sea salt and pepper to taste
2 splashes of red wine
Mustard Dipping sauce:
1 part honey mustard
1 part mayonnaise
a bit of lemon juice
1. Set the steaks out on a plate and sprinkle salt and pepper on one side.
2. Boil a pot of water. ( For steaming asparagus)
3. Rinse and cut up the asparagus. Then, set aside.
4. Heat up a saute pan. While you're waiting for it to get hot, pour a splash of red wine on top of the steak that you are about to cook.
5. Once water beads up and bounces around the pan when you sprinkle water on it, it's hot enough.
6. Place the steak salt side down. No need for oil. And sear for about 3-5 minutes. You may need to adjust the heat so that it doesn't burn before the heat reaches the middle.
7. Pour another splash of wine over the steak and put a lid over the steak for about a minute or 2.
8. Flip the steak and cook another 3-5 minutes until medium done. (Or however you like it) When you poke it with your finger, it should be kind of firm, but not rubbery.
9. When you flip the steak, you should probably put the asparagus into the steamer. This way, the asparagus and the steak will finish at about the same time.
10. When the steak is done, let the steak sit for about 5 minutes to let the juices redistribute before you cut into it.
11. To make a reduction, add some wine or water to the pan after you take the steak out. Then, scrape and stir the bits stuck to the bottom to make a sauce. Turn the heat off quickly so that the liquid doesn't dry up too fast.
12. Mix the ingredients for the mustard sauce together and place a dollop of the sauce on the plate. You can then use the back of the spoon to make a decorative smear around the plate.
Ingredients
1 nice steak with good marbling per person
Asparagus
Sea salt and pepper to taste
2 splashes of red wine
Mustard Dipping sauce:
1 part honey mustard
1 part mayonnaise
a bit of lemon juice
1. Set the steaks out on a plate and sprinkle salt and pepper on one side.
2. Boil a pot of water. ( For steaming asparagus)
3. Rinse and cut up the asparagus. Then, set aside.
4. Heat up a saute pan. While you're waiting for it to get hot, pour a splash of red wine on top of the steak that you are about to cook.
5. Once water beads up and bounces around the pan when you sprinkle water on it, it's hot enough.
6. Place the steak salt side down. No need for oil. And sear for about 3-5 minutes. You may need to adjust the heat so that it doesn't burn before the heat reaches the middle.
7. Pour another splash of wine over the steak and put a lid over the steak for about a minute or 2.
8. Flip the steak and cook another 3-5 minutes until medium done. (Or however you like it) When you poke it with your finger, it should be kind of firm, but not rubbery.
9. When you flip the steak, you should probably put the asparagus into the steamer. This way, the asparagus and the steak will finish at about the same time.
10. When the steak is done, let the steak sit for about 5 minutes to let the juices redistribute before you cut into it.
11. To make a reduction, add some wine or water to the pan after you take the steak out. Then, scrape and stir the bits stuck to the bottom to make a sauce. Turn the heat off quickly so that the liquid doesn't dry up too fast.
12. Mix the ingredients for the mustard sauce together and place a dollop of the sauce on the plate. You can then use the back of the spoon to make a decorative smear around the plate.