** If making all as one meal, start with putting your sweet potatoes in the oven, then the chocolate mousse, acorn squash gratin, puree, and finish with steak and pan sauce. **
Rosemary Dijon Steak and Pan Sauce
- 1 ½ tablespoons Spiceology Rosemary Dijon Rub
- ribeye, Sirloin or New York Steak (Tip: 1-1 ½ inch thick, look for good marbling)
- ½ medium onion, diced
- 4-6 rosemary sprigs
- 5 garlic cloves
- 6-8 tablespoons cold butter, divided
- 2 tablespoons Dijon Mustard (recommend Grey Poupon Country Style)
- 1 cup broth of your choosing or dry white wine
- Salt and pepper to taste
Specific Tools: Cast iron pan
- Start with generously coating your steak with flakey salt then bringing your steak to room temperature. Appox. 30min (perfect to pull out while prepping your other sides)
- When you’re ready to cook your steak, in order to get a great sear and light crust you will want to place in a cast iron skillet that is just hot enough to lightly smoke. Do not add oil to the pan!
- About half way through your cooking process (4-8 minutes depending on your preferred doneness) you’ll want to flip your steak and add in 4 tbsp of butter, the whole garlic cloves and 4 of your rosemary sprigs
- Agitate your steak by moving it around in the pan.
- Once your butter is melted, baste your steak with it and continue to flip it one to two more times.
- When your steak is done to your liking, if using a thermometer that would be 125 degrees for rare, 130 degree for medium rare, 140 degrees for medium and another over that would be well done, then you’ll remove your steak and set aside to rest.
- Remove any burnt garlic cloves or herb stems but do not drain!
- To make a quick pan sauce with your remaining drippings, add in your broth or white wine to deglaze your pan. Then add your onion, mustard, and remaining rosemary sprigs for additional flavor.
- When that has all come together, remove the rosemary stem, stir in your last tablespoons of butter and remove from heat.
- To finish your sauce, add the Rosemary Dijon blend, a pinch of salt and pepper. Slice your steak against the grain, and cover thoroughly with the sauce.
Suggested Wine Pairing: 2018 Martin Ray Cabernet Sauvignon Santa Cruz Mountains