Sirloin Storytime

 

Each and every one of us has had that “what have I done” moment. That realization when something takes a rusted needle to our metaphorical balloon of expectations and mercilessly pops it. For me, that “something” was the first homemade steak I ever made. Having made this steak within the walls of CSCA (pictured above), I felt confident in replicating the experience within the confines of my own home, albeit with a hot plate as opposed to the stovetop of a…well…stove. Everything went smoothly at first. The cut of the bovine worked up a satisfying crust and the excess fond integrated itself alongside both the mushrooms and wine seamlessly after some timely deglazing. So you could imagine my horror upon taking my first bite, when I realized that the beef was so undercooked that the morsel I’d taken practically sprung out of my mouth. Somehow, the hot plate had deceived my meat thermometer, making it display a higher temperature than in reality. While it was nothing a brief stint in the oven couldn’t fix, I was still crushed over my mistake (or in this case misteak ehehehe). But mistakes happen, and in those moments, the best thing you can do is keep your apron tightened and your head held high.

Ingredients:

2 boneless sirloin strip steaks (12 oz each)

Olive oil

Salt and pepper for seasoning

3 tablespoons butter

2 tablespoons minced shallots

1 pound assorted wild mushrooms

½ cup red wine

2 cups beef stock 

Rub steaks with olive oil. Season with pepper, but hold off on seasoning with salt until right before throwing them in the pan. 

Heat a skillet over medium-high heat for 2 to 3 minutes or until hot. Sear the steaks for 2-3 minutes on each side until the internal temperature registers 130 degrees (medium rare). Once seared, cover the steaks with aluminum foil and hold in a 200 degree oven for ten minutes. 

In the same skillet used to prepare the steaks, melt the butter and cook shallots until translucent, roughly 2 minutes. Add the mushrooms and cook until their liquids have been surrendered. About 5 minutes. Season the mushrooms with salt beforehand to help expedite this process. Deglaze the pan with the red wine and cook until it has mostly evaporated.

Add the stock and simmer the sauce until it has reduced to your desired consistency. Slice the steak thinly on the bias and serve with the sauce.