Why, hello there! Long time no see. Our Life in the Kitchen, the blog, has been neglected even more than our actual life in the kitchen lately. No good excuses, really. Life’s been busy, work’s been busy. Cooking has been entirely uninspired. We’re down to a household of only three and I’ve found the adjustment harder than I thought it’d be, at least when it comes to cooking. It’s far easier than it used to be to simply call it “fend yourself night” instead of cooking. I’ve found it hard to adjust portions so we’ve had a lot of leftovers when I do cook. Takeout is cheaper and therefore more tempting. However, it’s gotten boring and I’m ready to get creative again, try new dishes and revamp old favorites. This one is a combination of old favorites, simple and tasty.
- Steaks (Ribeyes here, because they were on sale. I’d originally intended Filet Mignon)
- Red Wine, 1 cup
- Beef Stock or Bouillon, 1 cup
- Rosemary, 1 good -sized sprig of fresh or dry equivalent
- Garlic, 2 to 3 cloves
- Leeks, about 1 per steak
- Butter, 1/2 cup or so
- Salt/Pepper
Combine the wine and bouillon in a small, heavy saucepan. Throw in the garlic cloves and some rosemary. Bring it to a low boil and simmer until it’s reduced by about half then remove it from the heat and set it aside.
Meanwhile, snip the rest of the rosemary. Season the meat generously on one side with salt, pepper and the rosemary.
Slice the leeks.
Heat about half the butter in a large saute pan or skillet over high heat, until it begins to brown. You want the pan really hot so the steaks sear and brown nicely instead of turning gray.
Add the steaks to the pan, seasoned side down, then sprinkle the top side with more salt and pepper. Cook until the underside is nice and brown, 3 to 5 minutes or so.
Turn them and cook another 3 minutes. If you like your meat more well done, adjust cooking time accordingly. And remember, cooking time will depend on the size and thickness of your steak.
Remove the steaks to a platter, reduce the heat to medium and add the leeks to the pan. Cook for a few minutes, stirring occasionally, until they’re soft and beginning to brown.
Push the leeks to the edges of the pan and add the steaks back in. Strain the sauce over the top and cook for just a minute, long enough to coat the meat and get it nice and hot again.
Remove the meat back to the platter and stir the remaining butter into the sauce until it’s melted.
Pour the whole thing over your platter full of steak.
Serve immediately with your favorite sides. Pan-Smashed Potatoes with Sage and Buttermilk and roasted asparagus were perfect here. Enjoy!
{ 4 comments… read them below or add one }
This looks sooooo delicious! I love leeks and never made them with steak. Glad you are back, as you are so creative in the kitchen!
Hi. I started buying the same brand of bouillon and my dishes tend to be over or under salted, do you have a rule of thumb when adding salt in addition to bouillon?
I’ve found that I have to be careful not to use too much bouillon paste. It is too easy to overdo it! I also try to reduce the amount of salt otherwise called for in some recipes.
Thank you. I look forward to your recipes, glad you are back!