Lunchbreak: Chef Christy Rost makes cast iron sirloin steak with wild mushroom cabernet reduction

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Christy Rost

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March 13
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Cast Iron Sirloin Steak with Wild Mushroom Cabernet Reduction

1 1-inch thick boneless sirloin steak, about 1 pound
coarse salt and freshly ground black pepper
1/4 cup unsalted butter, melted
2 large cloves garlic, peeled and finely chopped
1/2 cup dry red wine
1/2 cup beef stock or broth
2 Tablespoons unsalted butter
1 cup fresh white mushrooms, sliced
3/4 cup fresh oyster mushrooms
3/4 cup fresh shitake mushrooms
1 Tablespoon Italian parsley, chopped

Melt 1/4 cup butter in a small saucepan or in the microwave at 50 percent power.  Spoon off the white solids and discard.  Set the remaining clarified butter aside. Season the meat generously on both sides with salt and pepper and preheat a large cast iron skillet over medium heat until it is hot.  Add 1 Tablespoon of the clarified butter to the skillet and swirl to coat the bottom of the pan.  Immediately place the meat in the skillet and cook 2 minutes until it browns.  Add 1 to 2 additional teaspoons of clarified butter, turn the meat over, and cook 2 minutes more on each side, for a total of 8 minutes cooking time for medium rare.  Check the steaks for the desired degree of doneness. Transfer the meat to a cutting board and keep it warm.  Add garlic to the skillet and sauté 30 seconds until it is fragrant.  Deglaze the pan with red wine and beef stock, scraping up brown bits from the bottom of the pan.  Add the remaining 2 Tablespoons of butter and the mushrooms, and cook several minutes until they have softened and the wine sauce has reduced by half. Slice the meat at an angle and transfer it to a serving platter. Spoon the mushrooms and sauce around the meat and sprinkle the mushrooms with parsley.

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