I’m not sure how it came up, but the other day my husband mentioned steak. We rarely eat red meat in Israel, not so much out of health concerns but because it’s pricier than poultry and tofu, and because even when we go out it’s hard to find a decent burger. I also haven’t taken the time to familiarize myself with the cuts of beef readily available here. I rarely grow tired of all the amazing things that can be done with chicken, turkey, tofu, and vegetables but suddenly a thick, juicy steak was on my mind. So I went to the grocery store and picked out the biggest, nicest looking steaks I could. When I came home I was able to do a little reverse research and learned (with the help of Google Translate) that I had bought a boneless chuck shoulder center cut steak, more glamorously known as Ranch Steak.
I learned that it’s a flavorful, but slightly tough cut that is best cooked low and slow or quick and rare. I was hungry, so quick and rare it was. To help tenderize it I let the meat sit in a quick marinade of soy sauce, Worchestire sauce, and garlic, inspired by my in-laws’ preparation for grilled steaks. I seared the steak over high heat, cooking it for about 8 minutes per side until it was nice and charred outside while still rare in the middle. Knowing when steak is done can be tricky, but after a while you get the feel for it, literally – it should feel like a loose fist when pressed. Try it.
Allowing the steak to rest is crucial for the best possible end product; for a really in depth look at why, check out this post on Serious Eats. My father always serves steak with sauteed onions and mushrooms, and I am my father’s daughter, so while the steak rested I sauteed onions, mushrooms, garlic, red wine (marsala would also be excellent), and butter (omit this to make it kosher meat). The steak was flavorful and tender (not in a filet mignon way but in a skirt steak way) and the mushrooms and onions were the ideal accompaniment. I served the whole thing with garlicky broccolini and sour cream and scallion mashed potatoes (recipe to come shortly). A nice glass of full-bodied red wine and you’re all set. Perfection.
- 3 tablespoons soy sauce
- 2 tablespoons Worcestershire sauce
- 9 cloves garlic, minced, divided
- 2 pounds ranch (shoulder center cut) or sirloin steak
- Olive oil
- 2 tablespoons butter (optional)
- 8 ounces cremini mushrooms, sliced
- 1 medium onion, sliced
- ¼ cup red wine
- Combine the soy sauce, Worcestershire sauce, and 6 cloves of minced garlic in a large bowl. Add the steak and allow to marinate at room temperature for 30 minutes, or covered in the refrigerator overnight (bring to room temperature before cooking).
- Heat a little olive oil in a skillet (cast iron would be perfect) over high heat.
- Add the steak and cook about 8 minutes per side, depending on thickness, until the outside is nicely charred (not burnt) and the steak feels like a loose fist to the touch, or registers 125-130F on an instant read thermometer.
- Remove the steak from the pan and loosely tent with foil. Allow to rest.
- Meanwhile, melt the butter (if using) in the pan along with any juices and add the mushrooms, onions, and remaining 3 tablespoons garlic. Cook, stirring frequently, until softened.
- Add the red wine to deglaze the pan and scrape up any bits from the bottom of the pan. Allow to simmer for a few minutes until liquid is mostly absorbed. Remove from the heat.
- Either serve the steaks individually topped with the sauteed onions and mushrooms or slice the steak and serve the onions and mushrooms on the side.