Do you fantasize about flanks and skirts and pan sauces mounted with butter? That makes three of us. This week on Spilled Milk, we’re making our dreams come true in broad daylight, at lunchtime, as we cook and share tips for two of our favorite steaks: the skirt and the ribeye (sorry, flank lovers; we only have so much stamina). Back by popular demand: on-mic chewing! www.spilledmilkpodcast.com
J. Kenji Lopez-Alt’s oven-to-stove steak method: http://www.beyondsalmon.com/2007/06/steak-revisited.html
Yay! I loved this show even though I’ve been a vegetarian for 20 years. You guys are master masticators.
I was hoping to find a recipe for the sauce you used with the skirt steak..
Shaun, It’s more of a method than a recipe (don’t you hate it when people say that!). In the pan you cooked the steak in, saute some minced shallots for a minute or two, then add equal parts red wine and chicken stock, maybe 1/2 cup of each. Boil down until well reduced, then finish with 2 tablespoons butter. Salt to taste and serve. Actually, I usually strain out the shallots because if I’m going to make a red wine pan sauce, I want it to be fancy and refined, even though I never cook that way otherwise. Oh, if the resting meat gives of some juices, go ahead and add those to the reducing sauce, too.
domo arrigato gozaimas
Tried this method on some ribeyes this weekend – ABSOLUTELY FANTASTIC!!! Thanks!