Skillet Baked Red Wine Steak
With Exotic Mushrooms And Asparagus
by Andrea Alden
- 1 large, or two medium-ish ribeye steaks,
at least 1.5-inches thick
- 2 tbsp. olive oil
- 1 or 2 Napoleon Cast Iron Skillet
- 2 cups of chopped exotic mushrooms, I used chanterelle, but you could also use trumpet or oyster
- 1 bunch asparagus
- 1 1/2 cups shiraz, Wolf Blass is recommended
- 3 cloves of pressed or grated garlic
- 1 tbsp. minced fresh rosemary, 1 tsp. if using dried
- 1 tbsp. minced fresh basil, 1 tsp. if using dried
- 1 tbsp. minced fresh oregano, 1 tsp. if using dried
- 1 smal onion, sliced
Crispy Roast Potatoes
- 16 baby heirloom potatoes, scrubbed and cut in half
- 2 tbsp. melted goose or duck fat
- 2 tbsp. melted garlic butter
- pinch of salt
Make sure that your steaks will fit in your cast iron skillet, use two skillets if the steaks won't fit in one with a little room to spare. In a non-reactive dish, or ziploc bag, combine the shiraz, garlic, rosemary, basil, oregano, and onion. Cover, and refrigerate for 24 hours.
Preheat your grill to 400°F. Put the cast iron skillet (or two) on the grill to heat too, though you will be using indirect grilling.
Bring the marinating steaks out of the fridge and set them on the counter to come up to room temperature. While the grill is warming, line a baking sheet with tinfoil. Spread 1 tbsp. of the goose fat or duck fat on the foil, toss the potatoes in the remaining goose fat and the 2 tbsp. of garlic butter. Lay them out in a single layer on the baking sheet, season to taste with salt, and place on the grill over direct heat.
Wash the asparagus and place it on the top rack to roast.
Add the mushrooms to the marinade. Remove the steaks from the marinade to the skillet(s) then pour over with marinade and mushrooms. If you're doing two steaks, put the Napoleon Wireless Digital Meat Thermometer into the thinner of the two steaks and set it to go off when the steak reaches an internal temperature of 63°C (145°F), which should take between 20 and 25 minutes. Before leaving the steaks to the magic of the grill, flip the potatoes and asparagus.
When the steaks are done, remove everything from the grill. Allow the steaks to rest for at least 5 minutes. Toss the asparagus with butter and season to taste. Slice them against the grain. Plate the steaks by placing them on a bed of the asparagus and drizzling the cooked marinade over top of the sliced steak and asparagus. Don't forget the potatoes. For a healthier option, Jeffrey likes jasmine rice or quinoa instead of potatoes.
Skillet Baked Red Wine Steak is very yummy, but you want to use a less impressive cut of beef when you make it, something that will be made better by marinade, not a fillet mignon, but a rib eye or flank. Seriously, very nice steak, thanks Jeffrey!