A Steak can be enhanced using a simple Rub. Rubs are easy to take outdoors and the steak can be cooked on gas grill, charcoal grills or even open fires.
Braising is not typically a method that you think of when cooking steak, yet braised steak is a unique option.
Unlike traditional braises that use a piece of meat requiring a long and slow cook, a steak needs to still be managed in a way where the temperature doesn’t go above the desired finish temperature.
The addition of the ingredients creates a delightful and flavorsome sauce to be served with the steak.
2 steaks of personal preference
1 tablespoon all purpose (plain) flour
3 tablespoons butter
1/2 small onion, sliced
1 clove garlic, finely diced
4 button mushrooms, sliced
1/2 cup white wine (Chardonnay)
2 sprigs of thyme
salt and pepper, to taste
Take the steak and dust the steak in the flour.
In a moderately heated frypan melt 1 tablespoon of butter. Add the steak and cook flipping regularly until lightly browned.
Remove the steak from the frypan and rest. Add the additional 2 tablespoons of butter and melt.
Add the sliced onion and cook until starting to go transparent then add the garlic and sliced mushrooms. Cook until the mushroom is softened.
Add the wine and thyme and bring to a simmer before adding the steaks back to the frypan. Immediately move the frypan to a camp oven or similar set at about 125 degrees F (45 degrees C).
Leave the steak to simmer until cooked to your preferred doneness. As the camp oven is at allow temperature this may take up to an hour.