top sirloin steak w/black current apple wine sauce

How To Make top sirloin steak w/black current apple wine sauce

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  1

  I use my cast iron skillets whenever possible, and I pre-heat them dry, so adjust your method as needed for your cookware. Nonstick cookware should not be pre-heated dry.
• 2

  Preheat a well seasoned 10" cast iron skillet over medium high flame for 2-3 minutes. In a small saucepan, drizzle about a tablespoon of olive oil and add onion. Heat over medium-low heat to carmelize.
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  3

  Cooking times - based on your "done-ness" preferences. When seared, the steak will lift easily for flipping. If it's sticking, it's not ready yet. Rare: High heat - the steak will sear quickly and leave the interior rare. When red juices seep out the top of the steak, its rare. Medium: Medium heat - the sear will be slower, allowing the center to cook more. Red juices will still seep out - the center is still pink at this point. Well: Low heat - longest sear time, allowing the center to cook through.
• 4

  While skillet is heating, rub room temp steaks with olive oil and season with salt and pepper.
• 5

  Once skillet is hot, add oiled steak. DON'T TOUCH! Leave steak in place until it has seared on the first side per your preference.
• 6

  Flip. Again, DON'T TOUCH! Again, the steak will lift away from the pan when it's seared.
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  7

  Once steaks are almost done, remove to plates to rest for at least 5 minutes. They will continue to cook, even removed from heat, so take them out of the pan just before you think they are "done".
• 8

  Pour cold wine into the pan and stir quickly to release all that seared steak goodness from the pan. Let the wine boil until it reduces to about half, then add the sliced mushrooms and onions. Lower heat and allow to simmer for another 2 - 3 minutes, until the mushrooms shrink by half.
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