Steak (the Flaweless Way)

Photo Apr 15, 7 19 04 PM.jpg

“Travel” to Bordeaux France or Cook Local

Prep Time: 15 Minutes
Serves: 4

At my Bordeaux Wine Class on Monday, I served Entrecôte à La Bordelaise; a Rib Steak with Red Wine Sauce that pairs flawelessly with Bordeaux wine. It was spectacular and truly easy to pull off. Here, I’ll tell you the recipe for this fancy-pants (but easy) regional France cuisine and also my “Sam’s Club” version which, simply said, has become the obsession of anyone I serve it to.


Entrecôte à La Bordelaise


  • 2 bone-in rib steak, 1.5” - 2” thick, at room temperature

  • 2 tablespoons olive oil

  • Salt

  • Freshly ground black pepper

  • 6 tablespoons unsalted butter, cut into pieces

  • 1 cup finely chopped shallots

  • 2 cup red Bordeaux

  • 4 sprigs thyme, plus more for garnish

  • 1 cup beef (or veal) broth

  • 1 lb beef marrow, poached and cut into pieces


  1. Place a large cast iron skillet on the flame (straight on the grill or stove top). Heat to rippin’ hot.

  2. Rub the steak on both sides with the oil and season heavily with salt, and pepper.

  3. Place on the rippin’ hot pan and cook until medium-rare, about 5 minutes per side (once you set the steak on the pan DO NOT TOUCH!). Remove from the grill and let rest for 10 minutes. Keep but slice out bone and thinly slice steak on the diagonal.

  4. While the meat is cooking, in a saucepan, melt 2 tablespoons of the butter over medium heat. Add the shallots and cook, stirring, for 3 minutes. Add the wine, bring to a boil, and cook until reduced by 1/2. Add the thyme and beef stock and bring to a boil. Simmer until reduced by 1/2. Lower the heat and whisking, add the remaining butter 1 piece at a time. Remove the thyme and stir in the poached marrow*. Remove from the heat and adjust the seasoning, to taste.

  5. Arrange the bones and meat on serving plates and drizzle with the sauce. Garnish the plates with thyme.

*Poached marrow is made by gently poaching marrow bone in boiling water to barely cover, for two minutes. Marrow should remain pink. Carefully remove marrow from bone with grapefruit knife and add to sauce.

There are few faster, easier and more impressive ways to get dinner on the table than to sauté a juicy steak over a hot flame, then whisking together a sauce from the coppery drippings at the bottom of the pan.

Although the technique for making pan sauce is used here with beef, it is easily adaptable to all sorts of meats, including pork, lamb, chicken, veal and even fish.

A proper pan sauce begins with browning the meat. The pan needs to be hot enough to sear the meat and cause the Maillard reaction, which is the caramelizing of the amino acids and sugars in food.

After the meat is cooked to taste, it is removed from the pan, leaving behind a seared-on layer of browned bits called the fond. The fond is culinary gold, containing an incredible savory character that forms the foundation of the sauce. To access that meaty flavor, the fond needs to be dissolved into a liquid; this is called deglazing the pan. Technically, any liquid can be used, and water and stock frequently are. But something alcoholic and acidic, such as wine, is better at extracting the flavors.

A classic method of building a pan sauce, which we use here, is to develop the flavors in stages. First, brandy is used to deglaze the pan, then wine and stock are added and simmered down until syrupy. At the very end, butter is whisked into the pan to thicken the sauce, giving it a silky texture that helps it cling to the steak for serving. Other liquids can stand in for the brandy, wine and stock: fruit and vegetable juices, cream or milk, condiments like soy sauce and chile paste, vinegars and spirits.

Once you’ve learned this adaptable technique, you will always be able to whisk up a fast and pungent pan sauce from whatever fond your pan has produced.
— Melissa Clark, NY Times

Flaweless Steak


  • 4, grass-fed, 1.5” thick, NY Strip Steaks

  • Olive oil

  • Montreal Steak Seasoning

  • Canola Oil


  1. Place a large cast iron skillet on the flame (straight on the grill or stove top). Heat to rippin’ hot.

  2. Rub the steak on both sides with olive oil and season heavily* Montreal Steak Seasoning. (*so heavily that you can barely see the meat through the spice.)

  3. Coat flat, cast iron skillet with canola oil. Once oil is heated, about 2 minutes, add steaks and cook until medium-rare, exactly 4 minutes per side (once you set the steak on the pan DO NOT TOUCH!). Remove from the skillet and let rest for 10 minutes.

  4. Arrange steaks on 4 plates or serving platter and serve.