Don’t labour over the stove tonight. Serve juicy steaks and smother them in one of our quick dress-up sauces, sherried mushrooms, red-hot roasted pepper or Decadent Port & Stilton.
At the supermarket, ask the butcher to cut super-thick steaks, about 1 1/2 inches (3.5 cm) thick, for you; you rarely see them this thick in a package at the meat counter. Cook until well browned, 2 to 3 minutes per side, then place on a wire rack set on a baking sheet. For medium-rare, immediately roast in centre of preheated 450F (230C) oven until meat gives slight resistance when pressed, 6 to 8 minutes. While steaks are roasting, prepare sauce in frying pan.
Decadent Port & Stilton
Add 1 finely chopped shallot to melted garlic butter in pan. Stir until softened slightly, 1 minute. Add 1/2 cup (125 mL) port and 1 tbsp (15 mL) balsamic vinegar. Boil, stirring often, until reduced by half, 4 minutes. Sprinkle each steak with about 1 tbsp (15 mL) crumbled Stilton. Add sauce and sprinkle with green onion.
Red-Hot Roasted Pepper
In a food processor, whirl until smooth 2 large, chopped roasted red peppers with 1 minced garlic clove, 1/3 cup (75 mL) water, 2 oz (60 g) cream cheese and generous pinches of salt, cayenne and pepper. Remove steaks from pan and reduce heat to low. Add red-pepper mixture to melted garlic butter. Stir often until hot, 2 minutes.