Food & Drink

Amanda de Jager Friedman: Caramelized, juicy and protein-filled saucy steak

Now and then I'm stricken with an intense craving for a juicy steak. It often occurs after I've burned a lot of fuel by exercising often or working long hours. I remain insatiable until I actually get a chance to dig the knife into that thick, juicy, perfectly caramelized, barely blackened hunk of delectable meat.

You, my kindred meat lovers, can empathize. There's nothing like a big New York steak to put your canine teeth to work and calm your body's longing for some bona fide protein. The New York is a lean cut throughout, with just enough of a fat side to lend ample flavor to the pan. Besides, New York steaks are priced much more fairly than their counterparts, the tenderloin and the ribeye.

The pan sauce cooking method is something you'd do well to take seriously, assuming you have every intention of being hailed as the best cook on the block. A pan sauce's savory vapors alone will have your whole neighborhood salivating.

The best part? It's sooo easy!

A classic French technique that cooks your meat and its lovely sauce in just one pan, with incredible flavor. If this recipe isn't your taste thing, take note of the method because it is extremely useful for any type of meat, chicken or fish.

New York Steak with Newcastle Pan Sauce

4 New York steaks

Montreal Steak Seasoning

Kosher salt

Black pepper

2 tablespoons of butter, separated

Extra virgin olive oil

1/2 yellow onion, sliced 1/2-inch thick

1 bottle of Newcastle beer

1 tablespoon of whole grain mustard

1 tablespoon of red wine vinegar

Season the steaks with Montreal Steak Seasoning, kosher salt and freshly cracked black pepper. Press the seasonings into the meat. Allow the meat to rest at room temperature for up to 30 minutes before cooking.

Heat up a large stainless steel sauté pan over medium heat. When it starts to get good and hot, add a tablespoon of butter and a little drizzle of olive oil. Get the seasoned meat in the pan right away. Cook for about six minutes on each side. Turn the burner off. Remove the meat from the pan, and place it in an oven safe dish. Put it in a 425-degree oven, uncovered, for six minutes. Remove from the oven, cover loosely with foil, and start making the pan sauce while the meat rests.

By now your sauté pan is full of little brown bits called "fond," which is amazingly useful in giving flavor to a sauce. Put the pan on medium high heat, add the onions, stir and after about two minutes, remove from the heat. Pour in half of a Newcastle beer, and drink the rest. Return the pan to the heat, bring to a simmer and allow the beer and onions to cook down, or reduce, until the sauce has thickened just slightly (about three minutes). Whisk in the whole grain mustard, then the remaining tablespoon of butter. Remove from heat. At this point, the steak should be perfectly rested, and your mouth is likely watering relentlessly. Go ahead and pour the scrumptious sauce over the steaks, find the nearest fork and knife and gratify your inner carnivore.