A slight adaptation of a recipe I created for Bon Appetit magazine
Here, a flavorful cheese quickly and easily dresses up a simply-prepared steak. The recipe includes an optional, easy-to-make Merlot pan sauce—omit it to keep things deliciously simple, or add it for a nice cherry on top.
Either way, I recommend a glass of Merlot alongside.
Serves 4
- 4 steaks, about 1 inch thick, excess fat trimmed (see note)
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground pepper
- 2 tablespoons olive oil
- 1/3 of a 5.2-ounce round of Boursin French Garlic and Herb cheese, cut into 4 wedges
- Merlot Pan Sauce (optional)
- 1 cup merlot or other fruity red wine
- 3 tablespoons unsalted butter
- Salt and pepper to taste
- 2 teaspoons chopped fresh chives
- 2 teaspoons chopped fresh flat-leaf parsley
Sprinkle the steaks with salt and pepper. In a large skillet (big enough to hold the steaks without crowding) over medium-high, heat the oil. (If you don’t have a skillet large enough for all 4 steaks, use 2 smaller skillets and divide the oil between them.) Add the steaks and cook until done to your liking, about 4 minutes per side for medium-rare or 5 minutes per side for medium.
Transfer the steaks to plates or a platter and top each with a wedge of cheese. Set aside to rest, loosely covered with foil, for 5 minutes (the cheese will melt into the steaks).
Meanwhile, if you choose, make the Merlot Pan Sauce: Pour the drippings from the skillet and return it to medium heat. Add the wine and bring to a boil. Cook, stirring and scraping up the browned bits in the skillet, until the wine is reduced to about 1/3 cup, 4 to 5 minutes. Remove from the heat and stir in the butter. Add salt and pepper to taste.
Drizzle the sauce, if using, onto the steaks. Sprinkle with the chives and parsley and serve.
NOTE One of the beautiful things about steak is that it comes in single-serve portions—everyone can have the cut they like best. So buy whatever kind you choose, but note that cooking times for, say, filet mignon might vary from, say, a rib-eye.
