Anthony Bourdain's Simple Steak Shocked Me | Back to Bourdain Episode 32

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is lower in saturated fat.

red wine

🥗Healthier: grape juice

💰Cheaper: white wine

Grape juice maintains sweetness without alcohol.

Peel the tips off each side of 12 shallots and remove the external layer with a knife.

Place the shallots in a small oven-safe cast iron skillet with 2 tablespoons of butter and wrap it with aluminum foil.

Cook the shallots in a toaster oven at 325°F for 45 minutes.

After 45 minutes to an hour, remove the shallots and notice the liquid at the bottom of the pan.

Add cut potatoes to the pan with the shallots, placing the cut sides down, and return to the oven at 325°F for another 30 to 45 minutes.

Prepare 2 eight-ounce sirloin cuts of meat, allowing them to temper at room temperature for half an hour.

Pat down the steaks and heat 1 tablespoon of oil in a large cast iron skillet over medium-high heat until ripples form.

Sear the steaks for 3-4 minutes on each side, adding 1 tablespoon of butter after flipping to baste the steaks.

Transfer the skillet to the oven at 375°F for 7 minutes.

Remove excess fat from the skillet and add 1 tablespoon of butter and thinly sliced shallots, cooking at medium heat for 4 minutes.

Add 1 teaspoon of flour and cook for another minute before stirring in 3 ounces of pork wine and scraping the pan.

Add 1 cup of chicken stock and 1-2 teaspoons of demi-glace, stirring everything together.

After 7 minutes, remove the steaks from the oven and let them rest.

Strain the sauce through a fine mesh strainer and return it to the stove on medium heat, adding the juices from the resting steak and some butter to thicken the sauce.

Plate the dish with three shallots, the oven-baked potatoes, and drizzle the sauce on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens