Richard Chamberlain’s Sirloin Strip Steak with Caramelized Shallot-Wine Sauce
-2.5 lbs sirloin strip (center cut), prime or certified Black Angus
-2 Tbs. olive oil
-Fresh ground sea salt and black pepper
-4 Tbs. butter (divided use)
-1/2 c. finely chopped shallots
-1 tsp. sugar
-1.25 c. good-quality Meritage (California Bordeaux blend wine)
-1 tsp. cracked peppercorns
-1 tsp. finely chopped fresh thyme
-Squeeze of fresh lemon juice
Preheat oven to 400 F.
Clean the steak of all silver skin and fat.
Portion by cutting first the full length of the strip, then across to make small, thick steaks.
Heat a large, heavy-bottom pan over medium-high heat. When drops of water sizzle on the pan, add the olive oil. Season steaks generously with salt and pepper, and add to the hot pan.
Allow steaks to brown on 1 side (about 4 minutes). When crusty and well-browned, turn and brown on the opposite side, about 2.5-3 minutes. Transfer steaks to a rimmed cookie sheet and place in the oven to finish cooking, about 5-6 minutes for medium-rare. Timing varies with the thickness of the steaks, so use a Thermo Fork, if you have one, to test for doneness.
Medium-rare will be 122 F.(Note: Steaks continue to cook after being removed from the oven.)
Remove from oven to rest; keep covered.
Place dinner plates in the oven (turned off) to warm for 2 minutes while allowing the steaks to rest.
In the browning pan, over medium heat, add 1 Tbs. butter, shallots and sugar, and cook, stirring occasionally, until the shallots are lightly caramelized. Add the wine, peppercorns, and thyme. Allow the wine to boil until reduced to about 3/4s of its original volume. Whisk in remaining butter, or more to taste, and a squeeze of lemon juice.
Using hot pad, remove the plates from oven, placing a steak on each one. Spoon sauce over the top. Recommended side dishes:roasted potatoes, creamed spinach, and the rest of the wine, to drink.
Makes 4-6 servings.
*Notes on this recipe: I did not use prime or certified Black Angus beef. It turned out just fine. I also used coarse kosher salt in place of the fresh ground sea salt. I used Chardonnay instead of the Meritage (COMPLETELY different wine), but it was still tasty. With the fresh thyme, I removed the leaves from the stem by pinching the woody stem and running my fingers, pinched, down the stem in the opposite direction of the leaves’ growth, then chopped them. I also did not serve this with roasted potatoes, creamed spinach, or the rest of the wine.
I really liked the sauce for the steak. Usually, I like my steak naked, but I was not unhappy with the sauce.