Perfect Steak!

Shop and Save have beautiful steaks on special this week.  And, I must mention the asparagus for only $1.99 lb. is picture perfect!  Being as last night was Oscar night, I did a decadent dinner of steaks with a red wine reduction, asparagus and dual potato frittata, that was Hollywood worthy-I did not bust out champagne or evening gown, although I was tempted!  Yum!  This way of doing a steak is hands down an easy, delicious way of doing a steak indoors.  Many of you know I have an addiction for slow cookers (I resisted the one I saw at S 'n S today, on the top shelf!); I also love my collection of cast iron cookware. Honestly I don't know which I am addicted to more.
Follow these directions and no matter what grade of steak you are cooking, it will come out perfectly. I have never done this steak preparation in any other type of skillet than cast iron, but, it would be worth a try.  The key is that cast iron keeps its heat.  *Important-always bring beef to room temperature before cooking.  It cooks more evenly and is easier to maintain the desired doneness.

Seared Steak with Red Wine Reduction
no real need to print!

2 thick cut steaks such as rib, strip or delmonico
kosher salt and cracked black pepper
2 T. butter
3/4 c. dry red wine
1 small shallot, chopped fine
1/2 tsp. thyme

Generously season both sides of the steak with salt and pepper. 

In a cast iron skillet, over medium high heat, melt the butter.  Allow all of the bubbles to subside.

Gently place the steaks in the pan.  Do not move them once they are placed.  Cook for 3 minutes for medium rare, or 4 minutes for medium.

Turn and do the same on the other side.
Remove to a plate and tent with foil for 15 minutes.

In the same pan, saute the shallots.  Add a bit of butter if necessary. 

Add the wine and the thyme and stir until reduced by half.  Season with salt and pepper if necessary.  

You can make this richer by adding more butter at the end; however, I always feel guilty enough at this point!