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Are you a great foodie? Or do you love cooking? Then here is some real gourmet food for you. This article shows you how to prepare seared steak. In it, are mentioned all the ingredients that you require for making this steak. The great thing about this recipe is that, it is not only tasty to eat but also easy to make. Therefore, this doesn’t mean that you have to spend hours standing in the kitchen. In addition, you don’t have to grill or bake. You simply have to fry. Now isn’t that just superb.

Hi, Welcome to whole gourmet natural cooking. I am Allison Anton. Today we are going to make seared steak with a flavorful, red wine reduction sauce. Let’s start with our steak. So I have two different kinds of steaks here. Really you can use any kind of steak you want. I have a rib steak which is gonna be a tender steak. It’s got a little bit of fat. You can see the marbling in here. We are just gonna make it a tender steak as well as that its from a part of the body that isn’t used too much. So thatis gonna be a tender muscle there. And then on the other hand I have at the back here is a skirt steak which is similar to a skirt or a flap steak which is a little bit tougher of a cut and so what I did to tenderize it is I pounded it a little bit.

But, so you can pound it, you can even marinade the tougher cuts in any kind of marinade which will help break down the tough fibers. So either one of these will work. I am going to choose the rib steak today. So now for the oil. I usually use either a really nice olive oil but I also use coconut oil a lot of the time. Coconut oil is the saturated fat but it has some great health benefits including that it has a higher smoking point than olive oil or other oils so it’s a healthier choice for you to cook with high heating.

But I am gonna use olive oil today since it is a more commonly used oil. So what I have here is a little bit of onion powder. You can also use some garlic poder if you want. This is just gonna flavor this oil a little bit and flavor the steak. And then of course we have some nice sea salt, so just a sprinkling of that may be a quarter to half a teaspoon or so. And then any kinds of herbs that you want to use. I have here herbs to –. This is a blend of lavender which goes really well with red meats even lamb and rosemary, some savory, so I don’t know a tablespoon or so of that. And a little bit of black pepper.

And we will just take a steak of our choice and just dip that into this nice and fused olive oil. Once you get all those kind of herbs and that oil onto the steak, we will take it over to the stove to cook. So what kind of pan do you want to use. I always use a nice heavy bottom pan usually three ply. You can also use a stove top grill. I use this a lot. But we are gonna make a reduction sauce so I don’t want those grills to get in the way. I am going to use just a nice flat bottom pan. If I have my pan heating here for a few minutes, I can feel that it is nice and hot so I am going to put my steak right on there. Its gonna sizzle as we put it in. It should.

And now the question is how long do you want to cook your steak for. You see I have some thicker pieces here and a little bit thin here so obviously this is gonna take a little bit longer. Now I like my steak pretty rare so that I can really take advantage of the good fats in the steak, the proteins, the vitamins, all of that stuff that can if you cook it too long, it can get damaged. So I recommend trying it out and seeing how rare you can eat it without feeling too uncomfortable about it. So for me its usually about two minutes, maybe three minutes if its real thick on each side. Okay this side has been cooking for about three minutes so I am going to flip it, its about time. You see its nice and brown on the outside and its gonna still be pretty rare on the inside.

I am only going to cook it for maybe 2 more minutes on this side. I don’t wanna go too long, since I like it pretty rare. Okay we took it off after a couple of minutes on the other side. I think it is going to be nicely done. And now I am going to just make just a really nice reduction sauce. We are gonna take advantage of all these juices in the pan. I have some shallots here maybe a quarter cup. About two shallots or so. I am just going to cook these for maybe thirty seconds, something like that. That’s just gonna add a nice flavor to our sauce and I am just kind of getting these bits off the bottom here. So after cooking these for a little bit I am going to add a red wine.

Its going to sizzle in the pan, I don’t know maybe a quarter cup, half a cup something like that. And I am going to let this reduce in the pan as I am just again scraping up these bits along the bottom of the pan. This is going to reduce, maybe a minute or two and then we will come back and then we will finish it up. Okay our wine has reduced by about a half here and I just wanna mention to if you don’t wanna use wine with cooking that’s fine, you could always use a juice to replace the wine. With steak you might wanna add apple juice or something like that.

So here I am gonna add a little bit of beef stock to this just to flavor it again and we are going to do the same thing. We are going to do the same thing. We are just going to let this now to reduce by about a third to a half. And then we will have a nice sauce to drizzle over our steak. So this has been reducing for several minutes now. Its reduced quite probably about half, at least a third. Some people even add flour or corn starch to this to thicken it up. I like to stay away from flours and starches like that. So I just let it cook a little bit longer to reduce. I added a little bit of liquid — which is a all natural sugar substitute, but you can also just add a teaspoon or so of sugar.

That just balances out the flavors of sweet and pungent from the wine. And a couple of pinches of salt, some pepper and we are ready to go drizzle this right over our meat. So now we get to take full advantage of some nice fresh olive oil, that’s raw and unheated. I am just drizzling it a little bit over our beautiful steak with its nice red wine reduction sauce. And that olive oil has some nice flavanoids and anti inflammatory properties. So we will take advantage of that. And then I also have a little bit of very nice balsamic vinegar.

I am just gonna give this a little teeny drizzle that’s just going to bring up some of these flavors in the wine and the steak making it a perfectly sumptuous dinner. Thanks for watching whole gourmet natural cooking. I am Allison Anton. You can find the recipe for seared steak on my website at wholegourmet.com. You can also sign up for my natural cooking e-letter. Thanks for joining me. Happy eating.

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