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Good friends, great steak
11:42 AM CST on Friday, January 18, 2008
Steaks are popular for entertaining close friends. I have asked steak expert Richard Chamberlain, the chef-owner of Chamberlain's Steak and Chop House, for his favorite steak and a simple pan sauce.
He suggests serving the steak with roasted Yukon gold potatoes, tossed in olive oil, sea salt and fresh cracked pepper, baked at 350 F until crispy and brown, then topped with Boursin cheese. He uses a homemade cheese, but you can get yours at a store.
"The perfect steak is marbled but not fatty, seasoned not rubbed, browned but not blackened," he says. "I prefer a marbled prime or certified Black Angus cut." He suggests buying a New York strip or sirloin strip – center cut (aged at least 15 days) in its whole form, 11/2 to 2 inches thick – and cutting it into individual portions.
Pan-searing the steaks releases juices that flavor the delicate sauce.
"Here's to simple pleasures," chef Chamberlain says.
It is sometimes hard to find aged prime sirloin at a regular supermarket; you may need to go to a meat market, Central Market or Whole Foods Market. Or, for the same prime steaks many top steakhouses use, try Vin Classic Wines in the Shops at Legacy, which carries Allen Brothers.
Anne Greer McCann is a Dallas author and restaurant consultant. Her Web site is annegreermccann.com.
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Preheat oven to 400 F.
Clean the steak of all silver skin and fat. Portion by cutting first the full length of the strip, then across to make small, thick steaks.
Heat a large, heavy-bottom pan over medium-high heat. When drops of water sizzle on the pan, add oil. Season steaks generously with salt and pepper, and add to the hot pan.
Allow steaks to brown on 1 side (about 4 minutes). When crusty and well-browned, turn and brown on the opposite side, about 21/2 to 3 minutes. Transfer steaks to a rimmed cookie sheet and place in the oven to finish cooking, about 5 to 6 minutes for medium-rare. Timing varies with the thickness of the steaks, so use a Thermo Fork, if you have one, to test for doneness. Medium-rare will be 122 F. (Note: Steaks continue to cook after being removed from the oven.)
Remove from oven to rest; keep covered. Place dinner plates in the oven to warm for 2 minutes while allowing the steaks to rest.
In the browning pan, over medium heat, add 1 tablespoon butter, shallots and sugar, and cook, stirring occasionally, until the shallots are lightly caramelized. Add the wine, peppercorns and thyme. Allow the wine to boil until reduced to about three-quarters of its original volume. Whisk in remaining butter, or more to taste, and a squeeze of lemon juice.
Using hot pad, remove plates from oven, placing a steak on each one. Spoon sauce over the top. Serve with roasted potatoes, creamed spinach and the rest of the wine. Makes 4 to 6 servings.
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