Wine reduction steak

[Sac Arrow]

it was an experiment.

how to make a nice cut of meat nicer. Except it wasn’t nice. It was better than Omaha steaks but it was all fat.

 

[eman1200]

go out and get yourself the robert mondavi bourbon barrel, fantastic bottle of wine for around $10. BUT, get either the 2017 or the 2019, avoid the 2018.

 

[PaulS]

I love that wine, it's about $6.99 a bottle here.

 

[ETres]

You gotta use a cast iron skillet, get it blazin' hot, to sear the meat really well on each side. Then deglaze the skillet with red wine and fresh garlic/onion/thyme sprigs/whatever. Then add butter or heavy cream and reduce the resulting sauce. Do all this while your steak rests on the side before adding it back into the sauce to finish.

 

[bflynn]

Cook the steak low and slow for a long time. Throw the onion in the trash. Drink the wine. You're welcome.

 

[catmandu]

Nice experiment. German chef in Bali (who'd a thunkit!) taught us that the reduction needs to be done 4-5 times, 1/2 cup of wine each time, to make a proper syrup. It does make a difference.

 

[Sac Arrow]

go out and get yourself the robert mondavi bourbon barrel, fantastic bottle of wine for around $10. BUT, get either the 2017 or the 2019, avoid the 2018.

That was sitting on the shelf and I thought about it, but 14.5% was more attractive than 14%.

By the way, Robert Mondavi and his two sons cost me a table at a Napa restaurant during the lunch hour once. He did however kindly send us a bottle of Cab on them once we did get seated.

But you knew that.

 

[asicer]

it was an experiment.

how to make a nice cut of meat nicer. Except it wasn’t nice. It was better than Omaha steaks but it was all fat.

In my opinion, strip steak doesn't need to be made nicer. But if you insist, put a hard sear on the steak and then deglaze it. Only if the steak needs additional cooking to bring it up to medium rare do you add it to the sauce. Otherwise, you add the sauce to the steak and not the other way around.

 

[Sac Arrow]

In my opinion, strip steak doesn't need to be made nicer. But if you insist, put a hard sear on the steak and then deglaze it. Only if the steak needs additional cooking to bring it up to medium rare do you add it to the sauce. Otherwise, you add the sauce to the steak and not the other way around.

It wasn't really very nice. Outwardly it looked good, but it ended up being mostly fat and gristle. So yeah, I'd to it again with that particular steak. But in general I agree with you. Although, I made white wine/onion as more of a side but since I was doing it anyway, why not put the steak in it.

 

[Sac Arrow]

go out and get yourself the robert mondavi bourbon barrel, fantastic bottle of wine for around $10. BUT, get either the 2017 or the 2019, avoid the 2018.

Oh bourbon. Oh well.