- (2) 1 1/2-inch thick rib eye or NY Strip steaks
- kosher salt
- fresh cracked black pepper
- 2 tablespoons canola oil, divided
- 8 ounces button mushrooms, trimmed and sliced
- 1 small shallot, minced
- 1 cup dry red wine
- 1/2 cup low-sodium chicken broth
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 2 tablespoon cold, unsalted butter, cut into 4 pieces
- 1 teaspoon fresh thyme, minced
- kosher salt and fresh cracked black pepper
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Rinse steaks and pat completely dry with paper towels. Liberally
season both sides of the steaks with kosher salt and large-sized
fresh cracked black pepper. Although I use my convection toaster
oven, below I show temperatures for both a traditional oven
and a convection toaster oven.
For both methods, place the steaks on the rack of a shallow
two-tiered roasting pan to allow air flow around the steaks.
Place an oven proof thermometer in the center of the thickest
steak. When using a convection toaster oven, set the temperature
to 160°. For a traditional oven, set the temperature to 275°.
Cook undisturbed until the inner temperature reaches 95° for
rare, 20-25 minutes or, 100° for medium rare, 25 to 30 minutes.
Do not even try this if you eat your steaks well-done (which
ought to be crime in my own opinion).
Heat 1 tablespoon canola oil in a large pan over high heat
until smoking. Carefully place steaks in the pan and sear until
well browned and a crust is formed, about 1 1/2 to 2 minutes.
If the fond (brown bits in the bottom of the pan) starts to
burn, reduce the heat. Turn steaks over and sear again for about
1 minute. Reduce the heat in the pan and carefully brown all
other sides of the steaks, about 30-45 seconds each side. Transfer
to a plate, cover with foil and allow the meat to rest for 10
minutes while preparing the sauce.
Pour off remaining fat from the steaks. Heat 1 tablespoon
canola oil over medium heat and add mushrooms. Cook until liquid
evaporates, about 5 minutes. Add shallot and cook until softened,
about 1 minute. Increase heat, add wine and chicken broth and
scrape up the fond. Simmer rapidly to reduce to 1 cup, about
6 minutes. Add balsamic vinegar, mustard and juices from the
resting steaks. Thicken for 1 more minute. Remove from heat
and stir in butter, 1 piece at a time (mounting the sauce).
Stir in the fresh thyme and season to taste with salt and pepper.
Serve over the steaks.