Saturday, April 26, 2008

Shake it. Sear it. Serve it.


What's for dinner? How 'bout a Strip Club Steak. Shake it. Sear it. Serve it. Spice things up with a shimmy shimmy guy's night dinner and all the trimmings. Throw in some Moose Drool brewskis and a plate of crispy home fries for the perfect mood food. Turn on the sports while you cook, then dim the lights & crank the tunes for dessert.

Strip Club Steak with Bourbon Sauce

3 tablespoons coarsely ground black peppercorns
2 10-ounce New York-cut sirloin steaks
Sea salt
2 tablespoons olive oil
1/4 cup finely chopped shallots
1/3 cup good quality Kentucky bourbon (NEVER cook with cheap booze!)
1 cup beef stock
1/2 cup heavy cream
2 tablespoons butter

Place the steaks in a zip lock with the sea salt and peppercorns and a few splashes of bourbon. Seal & shake, pressing the steaks into the peppers and salt.

Heat the oil in a large, heavy-bottomed sauté pan over high heat for 1 minute. Add the steaks, two at a time if necessary to avoid overcrowding, and cook for 3 minutes per side for medium-rare. Transfer each steak to a dinner plate and set aside. Cover with foil and let rest for 5-10 minutes to allow the juices to incorporate evenly through the meat.

Add the shallots to the pan and cook for 2 minutes over medium heat. Remove the pan from the heat and add the bourbon, then carefully return the pan to the stove over low heat and cook until the bourbon is almost entirely evaporated, about 2 minutes. Pour in the broth, raise the heat to high, bring it to a boil, and continue to boil until reduced and thickened, 3 to 5 minutes. Swirl in the cream and the butter and warm gently.

Pour some sauce over each steak and serve.

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