Use Cast Iron Skillet
Heat oven broiler.
Heat cast iron skillet with 1 tablespoon olive oil and 1 tablespoon butter. Get very hot, steaks should sizzle when they touch the pan. Coat each steak with salt and pepper (be liberal). Cook steak for a few minutes on each side - just to get a nice brown color. Then transfer skillet and steaks to broiler. Finish cooking steaks in broiler according to each person's taste for doneness (rare, medium, medium well, well done).
Remove skillet and steaks from oven. Coat the top of each steak with garlic paste (about 1 tablespoon each). Remove steaks from skillet. Pour in about 1/4 cup of red wine to de-glaze skillet. Turn on burner and scrape pan until liquid is smooth and has incorporated all drippings. Then "gloss the sauce" by adding 1 tablepoon of butter - melt into wine liquid.
Plate each steak and pour sauce over the top of each. Delicious!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (12g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 61 | ||
Calories from Fat: 59 (97%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.6g | 9 % | |
Saturated Fat 3.8g | 19 % | |
Monounsaturated Fat 2.1g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 15.3mg | 5 % | |
Sodium 41mg | 1 % | |
Potassium 6.4mg | 0 % | |
Total Carbohydrate 0.1g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.1g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 61
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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