Pan Seared Steak with an Estatz Madeira Sauce and Blue Cheese Recipe
Blue cheese is something which might seem like a strange addition to steak, but there is something about its rich creaminess, the pungent flavor, the strong punch, which molds together so perfectly with steak. Combined with a host of different seasonings for the steak itself, and a replacement sauce for a Madeira sauce, and this recipe has it all. There's rarely something which is better than a good steak, done well but not well done, and the combination of the various seasonings, pan seared steak, and the complex flavors of the red-wine and Balsamic-based sauce which I use for it make a thoroughly delicious result.
I also particularly like this recipe because it is rather cheap. Chuck roast is a roast which very well matches my recipes, being cheap, flavorful, and in big sizes. It isn't something that would work very well on a barbecue I would say, and it requires quite a bit of trimming to deal with the fat, but it fits perfectly for a recipe like this or when it is found in pot roasts or stews. The blue cheese might be the most expensive part of this, but cheap red wine and balsamic vinegar and the rest of the seasonings don't cost very much, and it makes for a surprisingly affordable high quality dish that looks like it would be best off being served in a fancy restaurant.
I drew inspiration for this recipe from a number of different sources. La cuisine française: la + simple du monde is an ever handy source of inspiration, including as it did the recipe of steak combined with blue cheese, and the Madeira sauce which went over it. However, as far as actually seasoning and preparing the meat, I drew much more in the way of my ideas from a certain youtube chef I like, Adam Ragusea, and a particular video of his about steak seasoning.
- 2 pounds chuck roast
- 4 sprigs rosemary
- 4 ounces blue cheese
- 2 tablespoons butter
- 4 cloves garlic, peeled and minced
- black pepper
- 3 tablespoons olive oil
- 1/2 cup red wine
- 1/2 cup balsamic vinegar
- 1 tablespoon brown sugar
- Cut up the chuck roast into 3 steaks, each one of which should be decently thick, and proceed to trim off the fat. Season with some salt. Heat the oil in a cast iron dish over high heat, until it is very hot. Proceed to add the steak and sear on all sides, until the steak is seared externally and has been cooked inside to the point where it is whatever your preferred level of doneness is - I like rare myself).
- On the cutting board, lay out the needles of rosemary, pieces of butter; minced garlic, and extremely plentiful black pepper. Lay the pieces of steak over this, and rub it in, utilizing the cutting board seasonings to season the steak with some additional salt, preferably kosher salt.
- In the cast iron dish, add in the wine, balsamic vinegar, and the brown sugar. Continue to cook over high heat until all of the ingredients have been heavily reduced to a very thick substance.
- Place the steak, which has been well seasoned on the counter and rested, onto heated plates if possible - to ensure it stays hot or is heated back up - and cut the blue cheese into wedges or cubes and place some on each steak. Either apply the red wine and balsamic reduction sauce on it directly, or in a serving container with it at the dining table.
© 2019 Ryan Thomas