Good Lifestyle

Beyond simple convenience,steak The interior offers some huge advantages on exterior cooking: it is easier to control the temperature of the tray of the stove, which means it is easier to create a crust outside and a hot pink center at L Interior. In addition, the pan captures these vital pieces of brown meat and flared fruit juices, which form the base of a rich sauce to be poured on the steak. This is the kind of simple technique that makes you look like a pro in the kitchen.

Nutrition:380 calories, 18 g of grease (6 g saturated), 410 mg of sodium

Serve 4

You will need

1/2 tablespoon of olive oil
2 (12 oz each) sweight,skirtor flank steaks
Black salt and pepper
1 MEASURE EAMINOT, SINCEED
1 cup of red wine
1 cup of beef broth
2 c. Soup cold butter, cut into small pieces
1 tablespoon fresh thyme leaves or 2 c. Chopped parsley

How to do it

1. Heat olive oil in a largecast iron or a stainless steel pan over medium-high heat.
2. Season the steaks on both sides with salt and a lot of black pepper.
3. When the oil is slightly smoking, add the steaks to the pan.
4. Cook, turn about every minute, for about 8 minutes, until the steaks are deeply golden and firm, but yielding to the touch.
5. Delete to a cutting board to rest.
6. Add the shallot to the same pan and jumped for 1 minute, until it was softened.
7. To press inRed wine And the broth, scratching the bottom of the pan to free up brown bits.
8. Cook over high heat for 5 minutes, until the liquid is reduced by three quarters.
9. Remove heat and the whip in the butter one room at a time. Stir in the parsley.
10. Slice the steaks into thick pieces, have 4 hotplates and pour the red wine sauce on the pieces.

Eat

Master the technique: panoramic sauce

The steak for the most classic panoramic sauce, but the technique can also be used for other meat and fish. Follow the steps of the recipe (remove the protein, add aromatics and liquids, scrape, reduce the liquid, stir in cold butter) for one of these combinations:

Chicken breasts or thighs: garlic, sherry or port, chicken broth, rosemary

Pork ribs: Garlic, ginger, orange juice, soy sauce

FIRST FISH White: Fresh or parsley thyme, white wine, lemon juice

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