PAN-FRIED OYSTER BLADE STEAK IN RED WINE SAUCE
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1 hr 20 min
1 hr 20 min
- 2 (6 Ounce) oyster Blade steaks 1 1/2 Teaspoon dry mustard powder
- 2 Tablespoons of olive oil 1 1/2 Teaspoons garlic powder
- 3 Tablespoons of Ghee or duck fat 1/2 cup red wine
- 1/8 Teaspoon cayenne pepper or 1 cup of your favourite mushrooms sliced
- to your tast
- 1 Teaspoon ground black pepper
- 1 Tablespoon ground paprika
- 1 Teaspoon salt
- 1. Make sure that the steak is thawed and at room temperature
- 2. Combine the cayenne pepper, black pepper, mustard powder, salt, garlic powder, ground paprika and two tablespoons of olive oil in a bowel to create a paste.
- 3. Using a fork prick holes all over the two steaks and then rub the paste you just made all over the steaks and set aside.
- 4. Next heat a large frying pan over a high heat and add the Ghee or duck fat. Just as the fat begins to smoke, add the two steaks. Quickly sear both sides, each side for around 3 minutes. The meat should still be blood red inside.
- 5. Then remove the steaks from the frying pan and put aside. Next pour the red wine into the same frying pan and bring to a boil. Using a spoon stir the red wine and all the good bits that are on the bottom of the pan together. Then stir in the mushrooms and cook for around five minutes while continually stirring.
- 6. Now place the steaks back into the pan on top of the mushrooms. Then reduce the heat to low and keep cooking until the sauce has reduced and thickened. Once the sauce has thickened remove the steaks and place them on a plate. Then pour the mushrooms and sauce all over the steaks and serve with your favorite vegetables or salad.
- You should use a good tender cut of meat.