Mastering the Art of Delicious Steak: Chef-Level Techniques Revealed

Mastering the Art of Delicious Steak: Chef-Level Techniques Revealed

Let's face it, sometimes nothing satisfies like a soulful, meaty steak, and I found a nifty trick from one of NYC's top-tier steakhouses to make my homemade steak dinners a tempting match for dining out. Say hello to Bourbon Steak New York helmed by Chef Michael Mina in the Manhattan heartland near Central Park. as you'd expect, they're all about steak, serving up some outstanding seafood too.

Dinner there left an impression, and I couldn't stop thinking about that perfectly-cooked steak. So, I approached executive chef Bryan Ogden for his secrets, and he spilled the beans on their signature red wine compound butter - the icing on the cake that sends their steaks over the top.

The Magic of Compound Butter

If you've been in the kitchen cooking up a storm, you might have stumbled across compound butter before. It's made by blending melted butter with aromatics like shallots, garlic, and herbs among other delicious things. You guessed it - it's already tasty, and adding more mouthwatering ingredients can only make it better! This culinary gem has traditionally been used on steak, enhancing every bite with its singular luxuriance and richness. Plus, it's a divine treat for spreading on bread or gracing roasted vegetables.

At Bourbon Steak New York, they cook red wine with shallot, garlic, and herbs before folding it into softened butter for an depth of flavor that has me smitten. The additional step of reducing wine makes for the most delectable compound butter I've ever experienced, and in just under 10 minutes, it's a quick set-and-forget way to level up steaks at home.

“The red wine butter brings an extra dimension of texture, acidity and richness to steak,” says Chef Ogden. “We use it on all our steaks, and I've also used it on veggies and fish.”

Skillet Steak and Radishes with Anchovy-Tarragon Butter

Bourbon Steak New York’s recipe uses a whopping eight pounds of butter, and it calls for a mix of port and red wine. To ease the home cook load, I've adjusted the recipe to make it more manageable and swapped the port for more red wine and balsamic vinegar for added sweetness. Follow these simple steps to whip up your own red wine compound butter:

Ingredients

• 3 oz red wine (approx. 1/3 cup)
• 2 Tbsp balsamic vinegar
• 1 Tbsp finely chopped shallot
• 1 clove garlic, finely chopped or grated on a Microplane
• 1 bay leaf
• 2 springs rosemary and/or thyme
• Kosher salt (approx. 1/4 tsp, adjust to taste)
• 1 stick (4 oz) salted or unsalted butter, softened

Directions

1. Reduce the Wine Mixture:
2. Combine the red wine, balsamic vinegar, chopped shallot, garlic, bay leaf, and herbs in a small saucepan; bring to a simmer.
3. Cook until the mixture is syrupy, approximately 7 minutes. You should end up with about 2 tablespoons.
4. Cool and Strain the Mixture:
5. Allow the mixture to cool for 10 minutes.
6. Remove and discard the bay leaf and herb sprigs.
7. Prepare the Compound Butter:
8. If you have a mini food processor, combine the softened butter, cooled red wine mixture, and a pinch of kosher salt (start with 1/4 tsp and taste to adjust).
9. Process until smooth. If you don't have a food processor, you can simply mash everything together in a bowl with a fork and rubber spatula.
10. Taste and Adjust:
11. Taste the butter and adjust the seasoning according to your preference.
12. Serve and Store:
13. Top your cooked steak with a generous dollop of butter for an unforgettable beefy experience.
14. Store leftover compound butter, well-wrapped, in the fridge for up to five days or freeze for up to three months.

Red Wine Compound Butter Tips

• Ensure the butter is softened so it's easy to mix with a fork.
• Use salted or unsalted butter; you may need to add more salt afterwards, based on taste.
• This is an excellent opportunity to put that leftover wine to good use!

More Steak Tips

• Season generously: Cover your steak with kosher salt, making sure to salt on both sides, the edges, and any thick spots.
• Take its temperature: Use an instant-read thermometer inserted into the steak's thickest part to ensure it's cooked to your liking. Target temperatures are 120°F for rare, 130°F for medium-rare, 140°F for medium, and 150°F for medium-well. The temperature will continue to rise a few degrees as it rests.
• Let it rest: Ogden suggests letting the steak rest for 5 to 10 minutes after cooking and before serving. This allows some of the juices to reabsorb into the meat for a more succulent eating experience. If you're feeling extra fancy, set the steak on a rack over a baking sheet to keep the bottom from getting soggy while it rests.

[1] Incorporating a red wine compound butter similar to that of Bourbon Steak New York's recipe can replicate a high-end restaurant experience at home. You'll need to follow these simple steps to make use of a deeply flavorful compound butter.

Ingredients:

• 3 oz red wine (about 1/3 cup)
• 2 Tbsp balsamic vinegar
• 1 Tbsp finely chopped shallot
• 1 clove garlic, finely chopped or grated
• 1 bay leaf
• 2 sprigs rosemary and/or thyme
• Kosher salt (about 1/4 tsp, adjust to taste)
• 1 stick (4 oz) salted or unsalted butter, softened

Instructions:

1. Reduce the Wine Mixture:
2. Combine the red wine, balsamic vinegar, chopped shallot, garlic, bay leaf, and herbs in a small saucepan; bring to a simmer.
3. Cook until the mixture is syrupy, approximately 7 minutes. You should end up with about 2 tablespoons.
4. Cool and Strain the Mixture:
5. Allow the mixture to cool for 10 minutes.
6. Remove and discard the bay leaf and herb sprigs.
7. Prepare the Compound Butter:
8. If you have a mini food processor, combine the softened butter, cooled red wine mixture, and a pinch of kosher salt (start with 1/4 tsp and taste to adjust).
9. Process until smooth. If you don't have a food processor, you can simply mash everything together in a bowl with a fork and rubber spatula.
10. Taste and Adjust:
11. Taste the butter and adjust the seasoning according to your preference.
12. Serve and Store:
13. Top your cooked steak with a generous dollop of butter for an unforgettable beefy experience.
14. Store leftover compound butter, well-wrapped, in the fridge for up to five days or freeze for up to three months.

Realsimple recommends a recipe for a red wine compound butter similar to that of Bourbon Steak New York, offering a taste of steakhouse dining at home. The butter is made by blending softened butter with a syrupy mixture of red wine, balsamic vinegar, shallot, garlic, bay leaf, and herbs, then seasoning to taste. Chef Bryan Ogden says this butter brings an extra dimension of texture, acidity, and richness to steak. Following the recipe provides a quick and easy way to recreate the high-end restaurant experience at home. The finished compound butter can be stored in the fridge for up to five days or frozen for up to three months. This red wine compound butter can be used on steaks, vegetables, or even fish.

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