I like these steaks best when they are grilled outdoors over hickory wood, but they also can be cooked indoors. Steaks on the bone are much more flavorful than boneless, plus you have the bones to nibble on afterward. The red wine, bacon, and mushroom sauce is delicious, but the steaks are also good with a pat of maitre d'hotel butter melted on top.
Bistro Laurent Tourondel by Laurent Tourondel and Michele Scicolone/Wiley, 2008.
|2 bottles (750 milliliters each) hearty, full-bodied red wine||2 cups cherry tomatoes, halved|
|8 ounces applewood-smoked bacon, cut into 1/2-inch strips (about 2 cups)||1 cup watercress, tough stems removed|
|2 cups 1/2-inch dice Vidalia onions||1 cup fresh parsley leaves, roughly chopped|
|2 cups quartered button mushrooms||Fine sea salt and freshly ground black pepper, to taste|
|2 tablespoons finely chopped garlic||3 bone-in strip steaks, 32 ounces each, about 3 inches thick|
|12 tablespoons (1 1/2 sticks) unsalted butter|
MAKE THE SAUCE In a medium saucepan, simmer the wine over medium heat for 25 to 30 minutes, or until it is reduced to 2 cups.
In a large skillet, sauté the bacon over medium heat until the fat has been rendered, 5 to 6 minutes. Spoon off the fat. Add the onions, mushrooms, and garlic and cook for 3 to 4 minutes, or until soft.
Add the wine mixture to the bacon and slowly whisk in 8 tablespoons of the butter 1 tablespoon at a time, until the sauce is emulsified. Remove from the heat. Add the tomatoes, watercress, and parsley. Cover and keep warm. Taste and adjust the seasoning with salt and pepper if necessary.
COOK THE STEAKS Preheat a barbecue or stovetop grill to medium heat.
Spread the steaks with the remaining 4 tablespoons of the butter. Season them on both sides with salt and pepper. Place the steaks on the grill and cook until browned, about 3 minutes. Turn the steaks and brown on the other side, about 3 minutes more. Transfer the steaks to a cooler part of the grill. Cover and cook for 20 to 25 minutes more for medium-rare. To check for doneness, make a small cut near the bone or better yet, insert an instant-read thermometer in the thickest part of the meat. The temperature reading should be 130 to 135°F for medium-rare. See the chart on page 9 for other cooking temperatures.
TO SERVE Place the steaks on a cutting board and cover loosely with foil. Let rest for 10 to 12 minutes.
Carve the meat off the bone. Cut the steaks crosswise into 1-inch slices. Arrange the slices on 6 plates and serve the sauce on the side. Serve immediately.
CHEF’S TIP: You can also cook these steaks on your home stove with a combination method that involves pan searing and roasting. To do this, preheat a large skillet, preferably cast iron, until it is very hot and coat the bottom lightly with oil. Add the steaks and cook them until nicely browned, about 2 minutes on each side. Then transfer the steaks to a preheated 350°F oven and cook them until rare to medium-rare, 17 to 20 minutes.
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