Grass-fed Strip Steaks w/ Caramel Sauce
Makes 4 Servings
|California Cabernet or Malbec Wine|
- 2 Grass-Fed Beef NY Strip Steaks (or other steaks of your choice)
- 1 cup Scallions, thinly sliced on the bias
- ¼ cup Sake
- ¼ cup Strong/Dry Ginger Beer (we used Rachel’s Ginger Beer)
- 1 tbsp High Heat Oil (safflower, grapeseed, etc)
- 2 heaping tablespoons Sesame Caramel Sauce
- Garnish: Chopped Chives or Scallions
Preheat your oven to 375 degrees.
Season the steaks on both sides with salt.
Add the high heat oil to a cast iron skillet or large oven-safe frying pan and get it quite hot over high heat.
Sear the steaks on both sides to develop a nice crust. Then move the pan to the oven and roast them to medium rare (an internal temperature of 128 degrees) or your desired level of doneness.
Move the steaks to a plate to rest, loosely covered with foil.
Return the skillet/frying pan to the stove & add the scallions. Sauté them over medium-high heat until they’ve softened and started to brown.
Pour the collected juices from the steak resting pan over the scallions.
Deglaze the pan with the sake & ginger beer. Bring the liquid to a simmer and continue to cook until it has reduced by half.
Turn off the heat and stir in the caramel sauce.
Slice the steaks & serve them with the sesame caramel sauce, garnished with the scallions or chives.