So here it is.

I haven't connected the camera to the computer, so bear with me.

For this particular steak, I used the "chuck shoulder steak" which also goes under other names such as "shoulder steak" etc. This is one of those underutilized steaks that sells for practically nothing, is filled with a rich, beefy flavor and is still tender and juicy when grilled up.

For 4 people, you'll need an onion (diced fine) a couple of tablespoons of butter (another two for finishing the sauce), two to four cloves of garlic (diced VERY fine), salt and pepper to taste, a bottle of red wine (Beaujolais Nouveau that you forgot to drink right away) and the juice of half a lemon.

Melt the butter over medium heat and once the foam therefrom has subsided, add the garlic, onion and salt & pepper. Cook until the onion is translucent. Add the whole bottle of red wine and, over medium-high heat, reduce until it's the consistency of heavy (i.e. "double") cream and keep warm over the lowest possible.

Set your grill (or skillet) to medium high. Pat the steaks dry, rub with a bit of EVOO (or whatever lipid you choose), season with salt and pepper and then sear. If you're using "chuck shoulder steak" it will have a triangular cross-section, so you have three sides to sear. Some other steaks of this nature will have a square cross-section, so you'll have to sear off FOUR sides. At any rate, once the sides have been seared, lower the heat to medium low and continue cooking until your ideal degree of doneness (I like this particular steak at medium-rare, or 135F). If you're using the skillet, feel free to throw in the whole lot, skillet -- make sure it has a heatproof handle! -- and all into a medium-low oven.
Allow the steak to rest about 10 minutes, then carves however you prefer (perpendicular to the grain) and serve.

Meanwhile, add the other 2 tablespoons of butter to the sauce and stir to dissolve, making sure the butter doesn't separate into curds and butterfat. Add whatever steak juices you have and serve with the steak.


If'n you wanna be all foodie, you can fish out the onion from the sauce and mound it at the center of the plate, drape the slices of stake all around the mound and then dribble the sauce all decoratively. Or, just plop down the hunk o' cow and ladle sauce atop it.

There. Missed me?



Jess said… meat....

yup. missed you tons.
Badger said…
Anything featuring beef and onions in the same dish is okay by me.

But what about the oven fries, she asked peevishly?
BreadBox said…
I only found your blog a week or so ago, and you go on hiatus??? Of course I missed you!

Any chance of your posting your braised ribs recipe too? The one that you boasted actually impressed your dad?

Joke said…

I don't do hiatus. It;s just that bloggage is light these days because I am with work stuff.

Stay tuned.

Suse said…
Back, with avengeance!!

Go Joke!

Popular Posts