Red Wine Braised Beef Steak
Updated: 5 days ago
Sirloin steaks are juicy and tender, especially when lightly grilled...but Mom & Dad always hesitate to feed the boys with medium rare meat. They said something about viruses...zzzzzz...(snoring through the rest of the scientific discussion). Pot roasts are certainly well-done, but can often be dry and chewy (I'm personally fine with that, I may even prefer my meat a bit chewy...). So how do you make well-done but not over-cooked, juicy, tender and flavorful beef steaks?
First off, choose your cut. You still want a nice cut that's lean but not fiber-y, such as sirloin, short ribs or even better, filet mignon which is probably the most tender part you can find in beef!
Second, season your meat, ahead of time, at least one hour before you plan to cook. Here is an easy time table to follow: get up, take out the beef, wash and pat dry, rub it with Watson's Spiced Up Dry Rub, cover and let the meat sit at room temperature for one hour (if you must have it for breakfast), or in the fridge for the whole day till you make dinner. I usually do this on a weekend morning, cook half of it for dinner, and save the other half in the freezer. When you are ready to cook it next time, simply take out the beef the night before and defrost it at room temperature.
All right, are you ready to do this?
To cure the meat
Sirloin beef steaks, ~ 3 Lb
Watson's Spiced Up Dry Rub, ~ 4 tablespoons
To cook the meat
4 tablespoons cooking oil
1 medium sized onion, chopped
2~4 cloves of garlic, minced
(optional) 2 stalks of green onion, chopped
pinch of salt
1/2 cup red wine, any brand would do, as long as Mom & Dad would drink it!
I decided to take more pictures of "how it's cooked" rather than just "how it looked".
Rub the meat with Watson's Spiced Up Dry Rub, on all sides, let it rest at room temperature for one hour, or in the fridge for a day or two until ready to cook.
Rinse the meat under cold water, pat dry with paper towel.
In a dutch oven or a heavy cooking pan, heat up 2 tablespoons of cooking oil over high heat for ~1 minute, use tongs to lower the meat into the pan, sear one side for ~2 minutes, turn and sear the other side for ~ 2 minutes, pour red wine over the meat, cover the pot and cook over medium heat for ~15 minutes.
Transfer the meat onto a chopping board and let it rest, save the juice in the pot for later.
Use a different fry pan, heat up 2 tablespoons of cooking oil over high heat for ~1 minute; put in chopped onion and minced garlic, stir fry for ~ 2 minutes; add a pinch of salt, and stir fry for another 1~2 minutes until onion is completed translucent and start to become caramelized; transfer the onion and garlic into the beef juice in the pot.
Turn up the heat and cook the onion and garlic in the beef juice for ~ 2 minutes, turn off the heat - there you have it, the red wine sauce!
Slice the beef, transfer it to a plate, pour the red wine sauce over the beef and garnish with chopped green onion.
Boys devoured the meat in 5 minutes!