There is only one problem when it comes to thick, juicy, mouthwatering steak: figuring out how to prepare it. The plethora of methods, seasonings, and garnishes are enough to make your head spin. To help you determine your dinner menu, we’ve done a bit of planning by rounding up seven must-try recipes; and if you’re interested in relaxing with a nice glass of wine, we’ve got you covered there too with recommendations tailored to each recipe.
1. Steak With Burgundy Mushroom Sauce
In The Pioneer Woman’s steak recipe, you cook with wine. Since you never want to cook with a wine you wouldn’t drink, you can relax by drinking what remains after you finish cooking. It yields 4 servings.
- 4 whole steaks (examples: sirloin, ribeye)
- ½ cup butter
- 1 pound white mushrooms, sliced
- 4 cloves garlic, minced
- 3 whole green onions, sliced
- 1½ cup red wine: Burgundy, Merlot, Cab, Etc.
- salt and pepper, to taste
- 1 tablespoon butter
- Fresh parsley, minced, to taste
Directions: In a large skillet, melt butter over high heat. Throw in mushrooms, garlic, and green onions and cook, stirring occasionally until mushrooms are nice and golden. Pour in wine and stir, scraping bottoms of the pan. Allow to cook for several minutes or until liquid is reduced by at least half. At the end, add 1 tablespoon butter and stir into sauce. Add parsley and stir together. Add a little more wine if needed.
Fry a steak in a separate skillet till medium rare. Spoon mushrooms sauce over the top. If you’re cooking with a Cab, you can’t go wrong with the 2011 Butcherblock Cabernet Sauvignon. Earthy with a hint of fruit, it is a great wine for sipping and sautéing.