In an attempt to feed ourselves more often at home and not depend on outside sources as much as we have been (i.e. eating out), my roommate and I have taken up the task of cooking at home. Tonight we’re planning a rib eye steak with a sauce I have a recipe for in my America’s Test Kitchen Family Cook Book.
The sauce is the Worcestershire and Butter Sauce, and I have to say I think it didn’t thicken enough. It still tasted good, though!
We started by searing the steaks in the pan . . . hmm, wonder why they call it pan-seared steak.
Once they were done cooking, we put the steaks on a plate and into the warm oven at about 200 degrees while we started on the sauce.
As a side dish, my roommate put together a medley of corn, mushrooms, onions, and tomatoes – seasoned delicately and oh, so good.
Next came the sauce. I’m pretty sure I’m not allowed to share the recipe from the book, but I highly recommend the America’s Test Kitchen cookbooks. The binders make it easy to keep things open and flat while you’re working, and they’re super easy to follow – dare I say almost fool-proof? I like the Baking Book too. I have a bit of a sweet tooth.
Anyway, the sauce was mostly the left-overs in the pan that we seared the steak in, and we added some minced shallots to that until they were cooked, then some chicken broth. Here’s where I think I went wrong – I think we needed to reduce the whole thing for a little longer than it said. I live at sort-of high elevation (7200 ft) and water seems to take longer to boil here . . . but I’m no expert, surely. In any case, the sauce was a little watery when we served, but like I said it tasted very good.
We added the Worcestershire (pronounced “wors-ter-sher”) and mustard (supposed to be Dijon but we didn’t have any, so we used Stoneground Mustard instead). The butter was supposed to be chilled, so I stuck it in the freezer for five minutes while we did the other stuff first. I imagine the chilled butter, once added to the concoction, was supposed to emulsify into the sauce. In the cookbook, it said to keep it on a low heat while I did that. Other sources I remember said to take it a sauce OFF heat before emulsifying with butter . . .
Meh, I don’t know. It’s just trial and error, and in the end, we had a really yummy dinner. Next time, though, I think we’ll use our BBQ to cook the steaks, and maybe reduce the sauce a little more to thicken it before adding the butter.
Ah, cooking at home… I knew there was a reason why we were always eating out.