Sunday, June 19, 2011

Our 100th post?! And Father's Day as Well!

Good afternoon and Happy Father's Day to all of our male readers with children! In honor of today being Father's Day (and this being our 100th post), I thought long and hard about a meal fit for Dad. Seeing how my own husband eats, I figure that we should make something filling. What fills up a guy more than steak? Nothing. That's what's on our menu. Steak. Let's grab our supplies and head out to the grill!

Shell Steaks with Red Wine Butter

You will need:

  • 8 tablespoons unsalted butter, softened
  • 3 cloves garlic, minced
  • 1 shallot, minced
  • 1 teaspoon coriander seeds, cracked
  • 1/2 teaspoon black peppercorns, cracked
  • 1/2 cup ruby port
  • 1/2 cup red wine
  • 2 teaspoons red wine vinegar
  • 2 tablespoons minced fresh flat-leaf parsley
  • 1.5 teaspoons kosher salt, plus additional for seasoning
  • Vegetable oil, for grill
  • 4 (10 to 12-ounce) shell steaks (also called club steak or New York steak), about 1.25 inches thick
  • Freshly ground black pepper

You haven't run off on me, have you? Great!

  1. Melt 1 tablespoon of butter in a small saucepan over medium-high heat. 
  2. Add the garlic and shallot and cook, stirring, until golden brown, about 3 minutes. 
  3. Add the coriander seeds and peppercorns and cook until fragrant, about 30 seconds. 
  4. Pull the pan from the heat and add the port and wine. 
  5. Return the pan to the heat and, if cooking over a gas burner, tip the pan to let the alcohol ignite and then die out.
  6. Bring the mixture to a boil, reduce the heat and simmer briskly until syrupy, 20 to 25 minutes, then set aside to cool.
  7. Beat the remaining butter in a medium bowl with a handheld electric mixer or whisk until smooth and light. 
  8. Add the reduced wine mixture, vinegar, parsley and 1.5 teaspoons salt and beat until evenly mixed.
  9. Spread a 12-inch-long piece of plastic wrap on a work surface. 
  10. Mound the butter across the plastic wrap, about 2 inches from edge nearest you. 
  11. Fold the bottom edge of the plastic wrap over the butter and roll it up to make a 1-inch-wide log. 
  12. Twist the ends together in opposite directions and refrigerate until firm.
  13. Prepare an outdoor grill with a high fire.
  14. Brush grill grate lightly with oil. 
  15. Season the steaks on both sides with salt and black pepper, to taste. Grill 3 to 5 minutes, turning once, until an instant-read thermometer inserted in the meat reads 120 degrees to 125 degrees for rare; 125 degrees to 130 degrees for medium-rare; or 130 degrees to 135 degrees for medium. 
  16. Transfer the steaks to a cutting board and let rest for 5 minutes. 
  17. Serve each steak topped with a 3/4 inch thick slice of the wine butter.

I hope you all enjoy this special day devoted to all of the great Fathers out there. You're worth it! I'll see you all tomorrow. Have a great rest of the afternoon and evening!