Food porn: Steak a la Chuck

This one goes out to my former co-colleagues (inside joke) Jane Snow and Chuck Klosterman. Chuck was a (sort of) cub reporter at the Akron Beacon Journal and hopeless bachelor when ace food writer Jane Snow took him under wing and tried to school him on a few points of the culinary arts. This is one such lesson. Two terrifically talented writers. So even if you don’t save this recipe, bookmark Jane and Chuck. They are awesome.

Iron skillet is preferred. Set that sucker on high. Sear the steak, one minute on first side, then five or so on second side, flip for a few more minutes. DO NOT overcook or you'll ruin it.

Iron skillet is preferred. Set that sucker on high. Sear the steak, one minute on first side, then five or so on second side, flip for a few more minutes. DO NOT overcook or you’ll ruin it.

shallot

The secret ingredient: Shallots. Kind of a cross between onion and garlic, imparts a unique flavor. Again, resist the urge to overcook — it can get kind of bitter, he said, learning from experience.

Salad, of course

Salad, of course

Taters

Taters

And here is what sets this apart from your standard delicious steak dinner: Reduction sauce. Red wine, butter, shallots, Worceshestershestershestershire (ha!) sauce. After firing up steak in skillet, place on the side and let the juices soak up the brown stuff from the steak, saute, reduce liquid, then slather on steak. Mmm, mmm.

And here is what sets this apart from your standard delicious steak dinner: Reduction sauce. Red wine, butter, shallots, Worceshestershestershestershire (ha!) sauce. After firing up steak in skillet, place on the side and let the juices soak up the brown stuff from the steak, saute, reduce liquid, then slather on steak. Mmm, mmm.

Behold

Behold

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One thought on “Food porn: Steak a la Chuck

  1. Dear Cooker, You are awesome in the kitchen!!! I recognize that these skills were not learned from me.

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