Seared Steak w/ Marsala Sauce

2014-09-23
  • Servings : 2
  • Prep Time : 5m
  • Cook Time : 10m
  • Ready In : 15m

This goes great with Risotto with Dried Mushrooms for a nice,hearty fall/winter meal. The only thing that might be odd is the anise seed. I use cheap wines & cheap steak (something like a flank steak will be okay for this). – Kasha

Ingredients

  • 1/2 cup sweet Marsala
  • 1/2 cup red wine
  • 1 clove of garlic, crushed
  • Red pepper flakes to taste
  • 1/2 teaspoon of anise seeds or fennel seeds
  • 2-3 tablespoons of butter, cold and diced
  • 1 decent steak 12-14 oz (Nothing top of the line) Not thick cut or thin cut
  • salt
  • olive oil to coat pan

Method

Step 1

Warm your oven to 350 F. Get a cast iron skillet nice and hot to where the olive oil shimmers and starts to just smoke. Lightly salt both sides of the steak.

Step 2

Place the steak in the pan and leave it there for 3-4 minutes. Don't touch it. Keep the pan hot (Just hotter than medium on my burner, you don't want the steak to burn, but to get a nice seared crust.) Flip the steak. 2-3 minutes on this side. (For medium doneness) Remove the steak from the pan, place on a plate and stick in the oven to keep warm while making the pan sauce.

Step 3

Take the skillet off the heat. Add the marsala & wine. (Pan is very hot. And there is fat in it. Be prepared for a some splatter and lots of steam when you first put the wine in.) Return to heat. While at a simmer, scrape up all of the browned bits from the skillet. (It really helps to use a good wooden spoon here. I don't know why but for getting up browned bits, nothing seems to beat a wooden spoon.) Reduce until the sauce coats the back of a spoon.

Step 4

Add the garlic, red pepper, anise seeds, salt & pepper. Stir for about 1 minute. Drop pieces of the butter in one at a time, fully incorporating each piece before the next. Turn off the heat.

Step 5

Remove steak from the oven. Place in sauce. Flip to coat. Cut steak against the grain and serve with remaining sauce spooned over it. (Cutting against the grain and keeping the steak medium are what allows you get away with using a cheaper cut of meat.)

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