CAST IRON STEAK & CREAM SAUCE  Personal Recipe from Morgan Zupan

“My favorite cut of steak is either a tenderloin or ribeye. No matter what you use for your steak, the most important part is to remember not to overcook it. I like to use a medium size cast iron pan, but it just depends on how big your steaks are. Cook the steaks in the pan, and then use the same pan for your sauce.“

INGREDIENTS:

Steaks:

• Cut of your choice, I prefer a tenderloin or ribeye
• Butter
• Montreal Steak Seasoning
• 1 package of mushrooms
• 2 yellow onions

Sauce: 

• Butter
• 2 garlic cloves
• Heavy whipping cream
• Beef stock
• Creamy horseradish 
• Cornstarch

DIRECTIONS:

First, take your steaks out of the refrigerator and apply your seasonings while the meat comes to room temperature while you get out the rest of the preparations. Preheat your oven to 350 degrees. Place your cast iron pan on your stove top with medium heat. Add in roughly a tablespoon of butter to completely coat your pan. Add in sliced mushrooms and onions, sautee for approximately 5 minutes, or until the onions are slightly browned. Remove the mushrooms and onions, and add another tablespoon of butter to the pan. Then, place each steak in the pan with the seasoned side facing down and then add your seasoning to the upside of the seak. Pan sear each side only for 5 minutes at the most, or until each side is browned. Place the cast iron pan in the oven at 375 for roughly 10 minutes. The time will vary depending on the thickness of the steak. Remove the steaks from the oven and cover with tin foil for a few minutes. Set the steaks on a plate while keeping them covered with tin foil. Sometimes I place them in the microwave, without turning it on, just to keep it warm.

Then comes the sauce. Using the juices from the meat, place the cast iron back on the cooktop on medium heat. Add in a few minced garlic cloves, 2 tablespoons of butter, a 1/4 cup of heavy whipping cream, 1/2 tablespoon of creamy horseradish, and 1/4 cup of beef broth. Bring all of this mixture to a boil and then reduce to a simmer while continuously stirring. You can add some cornstarch to thicken the sauce if you desire. Lastly, add some salt and pepper to taste. You can also add the onions and mushrooms back to the sauce, or leave it separate.

Favorite side dishes include green beans, orzo pasta, fresh seasonal fruit or crostini bread.

CLASSIC MARINADE FOR STEAKS  Favorite recipe from Cooks Illustrated, The Science of Good Cooking

“We love this recipe from Cooks Illustrated because they’ve used science to perfect the flavor that this marinade gives a fresh steak. Our favorite way to cook the steak after marinating is to throw it on the grill. Super simple, but tastes great every time..”

INGREDIENTS:

• ½ cup soy sauce

• ⅓ cup vegetable oil

• ¼ cup Worcestershire sauce

• 2 tablespoons packed dark brown sugar

• 2 tablespoons minced fresh chives

• 4 garlic cloves, minced

• 1 ½ teaspoons pepper

• 2 teaspoons balsamic vinegar

DIRECTIONS:

Combine soy sauce, oil, Worcestershire, sugar, chives, garlic, and pepper in bowl.
Transfer 1/4 cup marinade to bowl and stir in vinegar; set aside. Place remaining marinade and steaks in 1-gallon zipper-lock bag; press out as much air as possible and seal the bag. Refrigerate for 1 hour, flipping bag over after 30 mins to ensure the steaks marinate evenly. Remove steaks from marinade, letting any excess marinade drip back into bag. Discard bag and marinade. Grill steaks as desired. Transfer steaks to a shallow pan and pour reserved marinade over top. Tent loosely with aluminum foil and let rest for 10 mins, turning meat halfway through resting. Slice steaks or serve whole, passing reserved marinade if desired.

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