Steak has to be the one food that most people think of when they think about a Paleo diet, and with good reason. Steak is absolutely delicious and loaded with micro-nutrients, minerals, and healthy saturated fat. Also, it's easy and quick to prepare when you know the right techniques.
For this, I encourage you to head over and learn about the art of cooking steak. For example, details such as tempering the steaks or rubbing the surface of the steaks with the cooking fat instead of adding the fat directly to the pan can make a world of difference in the final result.
The article on the art of cooking steak will also teach you how to determine the right cooking time for your desired doneness.
Recipes like this one are perfect for when you come home from a long day and crave a delicious, hearty, and fulfilling meal.
Not only because these steaks are extremely tasty but because it takes very little time to prepare and requires ingredients that you will most likely always have on hand. The only difficult thing about it is that you will have to stop by your local butcher to get some delicious fresh and preferably grass-fed steaks.
Like most recipes, you can really switch this one up and use whatever you happen to have in the fridge. I chose mushrooms because I love them most when combined with red meat and dry red wine.
Add the thyme on top of those ingredients, and you have a really hearty meal. You also are not restricted to the type or cut of steak you use; I just happened to use beef T-bone steaks because I love them so much, and I enjoy cooking and eating with the bone still in.
I always try to have a good bottle of red wine on hand to cook with. It is such an easy way to drastically alter a recipe, and it makes for a great base for an awesome sauce or marinade.
If you wonder about the alcohol from the wine, you can always read my article on chocolate, coffee and alcohol, but in a nutshell, you shouldn't have to stay away for a little bit of wine here and there, especially when it's reduced, and most of the alcohol is allowed to evaporate like in this recipe.
To complete this meal, I would recommend a great starchy side, like some pesto mashed potatoes or a sweet potato mash. I find that mashed or grilled starchy vegetables go hand in hand with tender red meat. And, like I said many times in the past, starchy vegetables and potatoes are perfectly healthy. Read up on Paleo 2.0 for more details.
Steaks with mushrooms and red wine reduction recipe
Serves: 2-4
Ingredients
- 2 large T-bone steaks;
- About 3 tablespoon cooking fat;
- ½ lb mushrooms, chopped (I used Shiitake and button mushrooms combined, but whatever you prefer will work just fine);
- 1 green onion, finely chopped;
- ¾ cup red wine;
- 1 tablespoon fresh thyme, finely chopped;
- Sea salt and freshly ground black pepper to taste;
Preparation
- Take your steaks out of the refrigerator for an hour or two prior to cooking to bring them as close to room temperature as possible.
- With your steaks at room temperature, sprinkle them with salt and pepper on both sides. Also, rub the steaks with some of the cooking fat.
- Place a large skillet over medium-high heat and add the steaks when the skillet is really hot.
- Cook on both sides for about 3 to 4 minutes or until the desired doneness. Once the steaks are cooked to the desired doneness, remove them from the skillet and set aside.
- Using the same skillet (without cleaning it), add another tablespoon of cooking fat. Add the mushrooms and green onion and sauté for a few minutes. I like to cook the mushrooms long enough so that any moisture that was released from them has evaporated so that it does not dilute the richness of the sauce. This will take anywhere from 5 to 10 minutes, depending on the size and type of mushrooms. Add the wine and thyme and bring the sauce to a simmer. Allow it to cook this way for about 3 to 4 minutes until the wine has reduced somewhat.
- Place your steaks on a generous-sized plate and pour the delicious mushroom and red wine sauce over them. Enjoy!
📖 Recipe
Steaks with mushrooms and red wine reduction recipe
Ingredients
- 2 large T-bone steaks
- About 3 tablespoon cooking fat
- ½ lb mushrooms chopped (I used Shiitake and button mushrooms combined, but whatever you prefer will work just fine)
- 1 green onion finely chopped
- ¾ cup red wine
- 1 tablespoon fresh thyme finely chopped
- Sea salt and freshly ground black pepper to taste
Instructions
- Take your steaks out of the refrigerator for an hour or two prior to cooking to bring them as close to room temperature as possible.2 large T-bone steaks
- With your steaks at room temperature, sprinkle them with salt and pepper on both sides. Also, rub the steaks with some of the cooking fat.About 3 tablespoon cooking fat, Sea salt and freshly ground black pepper to taste
- Place a large skillet over medium-high heat and add the steaks when the skillet is really hot.
- Cook on both sides for about 3 to 4 minutes or until the desired doneness. Once the steaks are cooked to the desired doneness, remove them from the skillet and set aside.
- Using the same skillet (without cleaning it), add another tablespoon of cooking fat. Add the mushrooms and green onion and sauté for a few minutes. I like to cook the mushrooms long enough so that any moisture that was released from them has evaporated so that it does not dilute the richness of the sauce. This will take anywhere from 5 to 10 minutes, depending on the size and type of mushrooms. Add the wine and thyme and bring the sauce to a simmer. Allow it to cook this way for about 3 to 4 minutes until the wine has reduced somewhat.½ lb mushrooms, 1 green onion, ¾ cup red wine, 1 tablespoon fresh thyme
- Place your steaks on a generous-sized plate and pour the delicious mushroom and red wine sauce over them. Enjoy!
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