I have to admit I was never big on meat, but after marriage my eating habits have changed a lot. Now, I crave steaks! This recipe is one of my favorites because one night I was watching a cooking show in which the chef shared that they use brown sugar in their spice rub because as soon as the brown sugar hits the hot pan, it immediately caramelizes and creates a crust. That just stuck with me, and I came up with this spice rub for my steak one afternoon when my husband brought home some flank steak and told me he wanted to have steak for dinner. I hope you guys enjoy this recipe as much as we do.
Some tips to remember before cooking a steak.
*Never cook a cold piece of meat, it should always be on room temperature.
*Never move your steak constantly, let it sit in the skillet for a few minutes so I can get a beautiful crust on it and lock in moisture.
*If you are cooking a big cut of steak with a lot of connective tissue, be sure to pound it with the pointy side of a meat mallet, especially in the center of the steak, so it can cook evenly.
*Always cut the steak against to grain thinly.
*Marination is the key to success. The longer the better!
Be sure to serve your steak with your favorite sides.
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Brown Sugar Crusted Steak
1 and 1/2 lbs of flank steak
1/4 cup brown sugar
2 tbs fresh ground black pepper
Salt to taste
1 tbs garlic powder
1 tbs onion powder
1 tbs paprika
1/4 tsp cayanne (optional)
1/4 cup low sodium soy sauce
3-4 cloves of garlic
A few sprigs of fresh thyme
A few sprigs of rosemary
Marinate the flank steak with soy sauce and the spices for 6 hours at least or over night. Before you cook the steak, make sure your steak is on room temperature.
Heat a cast iron skillet to smoking hot, to this add butter and olive oil, now now add the sprigs of thyme, rosemary and garlic cloves and immediately add the steak to the skillet. At this point, do not move the steak and let it sear, while basting the top side of the steak. Now flip the steak after about 7 mins and let the other side sear and cook for another 7 mins while basting the top. You may cook the steak longer if you wish but do not exceed 10 mins on each side or you will you have a tough steak. Remove the steak from heat, place it in a plate, cover and let it rest.
When ready to serve, make sure you slice the steak against the grain.
Wild Mushroom Gravy
1 medium shallot chopped
3-4 garlic cloves minced
A few sprigs of Thyme
1/2 cup chicken stock
1/4 cup milk
1 tbs flour
1/4 cup button mushroom sliced
1/4 cup cremini mushrooms
1/4 cup shiitake mushrooms
1 tbs capers
Salt to taste
Black pepper to taste
After removing the steak from the cast iron, add more butter and olive oil, to this add garlic and shallot. Sauté until soften, now add mushrooms, cook for a few minutes until soft, than add thyme and capers and cook for a minute. Now add flour to the pan and whisk until fragrant, now add chicken stock and whisk until the gravy is smooth and there are no lumps. At this point add milk, cook for another few minutes or until thickened. Season to taste and turn off the heat.
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