Fried steak with wine butter

Votes: 4

Time: 3 hours.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 657, total fat 51 G., saturated fats 23 G., proteins 37 G., carbohydrates 5 G., fiber 1 G., cholesterol 194 mg, sodium 107 mg, sugar 2 G.

With this step-by-step recipe, you can grill the perfect New York steak without worrying about ruining it. Rare, medium, or medium—it's all up to you, but a wine butter makes it truly luxurious. Place a slice on a freshly grilled steak, let the butter melt, and enjoy. Try wine butter with lamb and pork, too. The flavor is impressive!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

8 tbsp unsalted butter, softened
3 cloves garlic, crushed
1 shallot, chopped
1 tsp crushed coriander seeds
0.5 tsp black peppercorns, crushed
0.5 cups ruby port wine
0.5 cups red wine
2 tsp red wine vinegar
2 tbsp chopped fresh flat-leaf parsley
1.5 tsp coarse salt + more to taste
Vegetable oil, for grilling
4 New York steaks weighing 280-340 g each, approximately 3 cm thick.

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: beef, red wine, port, coriander, black peppercorns, wine vinegar

Cooking the dish according to the recipe:

In a small saucepan over medium heat, melt 1 tablespoon of butter. Add the garlic and shallots and cook, stirring, until golden brown, about 3 minutes. Add the coriander seeds and peppercorns and cook until fragrant, about 30 seconds. Remove the pan from the heat and pour in the port and wine. Return the pan to the heat and, if cooking on a gas stove, tilt the pan to ignite the alcohol. If using an electric stove, simply continue cooking. Bring to a boil, reduce the heat, and simmer at a low simmer until syrupy, 20-25 minutes. Set aside and let cool.
In a medium bowl, beat the remaining butter with a mixer or whisk until smooth and fluffy. Add the reduced wine sauce, vinegar, parsley, and 1.5 teaspoons of salt and beat until smooth.

Lay a 30cm-long piece of plastic wrap on a work surface. Place the butter on the wrap, about 5cm from the edge closest to you. Fold the bottom edge of the wrap over the butter and roll it up to form a 2.5cm-wide log. Twist the ends of the wrap in opposite directions (like a candy bar) and refrigerate until completely set.
Preheat an outdoor grill to high heat.
Lightly oil the grill grate. Season the steaks on both sides with salt and black pepper. Grill for 3-5 minutes, turning once, until an instant-read thermometer inserted into the grill registers 125°F (48°C) to 122°F (50°C) for rare; 131°F (52°C to 135°F) for medium; and 133°F (54°C to 135°F) for medium.
Transfer the steaks to a cutting board and let rest for 5 minutes. Serve each steak with a 2cm-thick slice of wine butter.

Note

Leftover wine butter can be frozen and served with lamb and pork.

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