Tag Archives: Loose Particles

Steak Diane

 

Steak Diane

The classic steak dish as prepared by world-class Master Chefs just in time for a romantic for two menu.   The question remains: who is Diane? 🙂 Believe it or not, steak Diane is a tribute to the goddess of the hunt herself: Diana! How the pepper and the wine came in to play is still a mystery . But we all enjoy the end result.  Enjoy with a robust Bordeaux or Cabernet Sauvignon. 

Ingredients:( for 2)

2 rib-eye steaks (3/4 inch thick)
6 Tbls butter
1/2 tsp Rosemary
Cracked pepper and salt to taste
1/2 cup red wine

Rinse and pat dry the meat with a paper towel to eliminate odor from packaging an any loose particles. Trim the excess fat of the steaks, rub the steaks with the Rosemary and the pepper. Set aside till they reach room temperature. Heat a heavy sauté pan very hot. Place a pat of butter in the pan then place the steaks to sear; DO NOT TOUCH OR MOVE THE STEAK!, let it cook according to your liking flipping only once! :3 min on each side for rare, 4-5 on each side for medium, 6 minutes on each side for well done. If your steak is thicker you will need to increase the cooking time.
Remove the steak from the pan and place on serving dish “to rest” remember the steak will continue to cook while on the dish due to the absorbed heat.
Put the pan back on the burner and lower the heat to medium; add the butter and stir with a wood spatula or spoon, add the wine and stir, try to get as much brown as you can from the bottom of the pan. Let the alcohol boil off and pour on top of the steak. Serve immediately.

Rosemary And Black Pepper Crusted Steak

Beef had such a bad rap lately, but look at its good side: it’s rich in protein and  iron, and, although it has saturated fat, it can be enjoyed in a well balanced diet. We just need moderation.

This dish is aromatic, filling , quick and easy to prepare! The rosemary gives a wonderful and interesting aroma. Do use cracked pepper ( not the pre-ground powder one), you will love it!

IT’s an excellent choice for a cozy candlelit dinner for two dinner; serve with a fresh green salad or simply sliced tomatoes drizzled with olive oil and a nice red wine. 

Ingredients: (For 2 servings)

2 3/4 inch thick steaks of your choice (try sirloin or something with good marbling) 
3 Tbls black peppercorns, cracked with a coarse peppermill or a mortar
2 tsp fresh rosemary
salt to taste

Rinse and pat dry the meat with a paper towel to eliminate odor from packaging an any loose particles. Trim the excess fat of the steaks, lightly coat the steaks with the olive oil, mix the Rosemary and the pepper in a dish and dip the steaks in to form an even coat, repeat for other side.

 

Heat a heavy sauté pan very hot. Place a pat of butter in the pan then place the steaks to sear; DO NOT TOUCH OR MOVE THE STEAK! Let it cook according to your liking. :3 min on each side for rare, 4-5 on each side for medium, 6 minutes on each side for well done. It is best to turn using cooking thongs) .If your steak is thicker you will need to increase the cooking time by a minute for each extra 1/4 inch.

Remove the steak from the pan and place on serving dish “to rest” remember the steak will continue to cook while on the dish due to the absorbed heat.
Serve with a freshly sliced tomato and parsley or basil. Enjoy with a great Bordeaux!