steak with au jus

After a KILLER boot-camp workout, I was craving protein.  I don’t usually eat steak, but this turned out pretty good.  I’m also including the recipe for the au jus (pronounced “ah-shew”) sauce.

The Basics

The Steak

• Steak of your choice – I think a bone-less ribeye
• Butter – 1 tbsp
• Spices – I used kosher salt, pepper, garlic powder

Au jus

• Pan drippings
• Beef broth
• Spices – Kosher salt, pepper
• Cornstarch
• Water

The Rundown – Steak

1. Steak should be room temperature.  Allow it t o sit out for about an hour to regulate temperature.
2. Season steak. I used mostly salt and pepper with a little bit of garlic powder
3. Heat non-stick frying pan to medium heat.  Melt butter.
4. Add steak and turn to medium high heat.
5. Cook for about 6 minutes on each side.
6. Lower cooking time a minute until steak is cooked to your preference.  It will also depend on how thick your steak is.

Here is the internal cooking temperatures :

• Very Rare Steak – 120°
• Rare Steak – 125°
• Medium-Rare Steak – 130° – 135°
• Medium Steak – 140° – 145°
• Medium-Well Steak – 150° – 155°
• Well-Done Steak – 160°

7.  Take steak off 5 degrees before the done-ness you prefer, because steak will continue to cook as it rests.
8.  Let the steak rest on a plate, covered loosely with aluminum foil or put in microwave.

The Rundown – Au jus

1. Pour steak drippings in a small saucepan.  Heat to medium heat until rapidly bubbling.
2. Add about 1/4 to 1/2 cup beef broth.
3. Add about 1/4 tsp pepper and a pinch of salt.
4. In a small bowl, put about 4 tbsp. of cold water and a teaspoon of corn starch.  Mix well.
5. Slowly incorporate corn starch mixture in broth.
6. Au jus should be slightly thick.
7. Put on the side of steak for dipping.

Tags: beef recipe, medium difficulty