Cookbook:Char-Broiled Sirloin Steak with Cabernet Butter Sauce

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Char-Broiled Sirloin Steak with Cabernet Butter Sauce
CategoryMeat recipes
Difficulty

Cookbook | Ingredients | Recipes

Ingredients[edit | edit source]

Steak[edit | edit source]

Cabernet butter sauce[edit | edit source]

Procedure[edit | edit source]

Steak[edit | edit source]

  1. Brush both sides of steak with olive oil and season liberally with salt and freshly ground black pepper. Set aside.
  2. Preheat your broiler. Place a rack in the highest position of the oven and one just below it. Place a sheet of aluminum foil that has been crimped around the edges on the lower rack.
  3. Place the steak on the upper rack. Insert a probe thermometer into the center of the steak and keep the oven door open with a tube of aluminum foil.
  4. Cook until internal temperature reaches 140°F for medium rare, 155°F for medium, and 165°F for toast (carry-over will take it 5 degrees).
  5. Remove to a plate, dab butter slices evenly on top, and cover with aluminum foil. Let rest 10 minutes before slicing thinly across the grain on a 45 degree angle.

Cabernet butter sauce[edit | edit source]

  1. Combine wine and shallot in a medium skillet over medium high heat.
  2. Whisk in the butter, 1 tablespoon at a time, waiting until the last piece has been incorporated before adding the next piece.

Serving[edit | edit source]

  1. Serve steak warm with the Cabernet Butter Sauce.