You know that moment when you walk into a restaurant and you have every intention of being strong and ordering a salad or something off the “lite” menu, but then something amazing and fattening catches your eyes and you MUST HAVE IT!
Then you eat like a barbarian, barely breathing between bites, and every at your table pretends like they don’t know you and everyone at the surrounding tables stare with their mouths gaping open at your savagery and the waiter is all like “Oh the humanity!”
Ok, well, it might now have been quite that bad, but I did lack the willpower and I’m pretty sure I had the thing eaten in no time flat.
Even then I couldn’t get it out of my head (plus I wasn’t with Hubs and I knew that he had to experience this (since said restaurant, while a chain, is not anywhere near our home).
In all reality, the Rancher Steak is a lot like the breakfast burger, only it also had bordelaise sauce with is a basic French sauce based on wine and beef broth (and bone marrow if you want to be super legit…which I am not). From what I’ve read, there are as variations of bordelaise as there are stars in the sky, so you really can’t go wrong with this delicious sauce!
Inspired by Longhorn Steakhouse
4 slices bacon
½ tbsp butter
2 (8 oz)
Strip Steaks New York
½ cup bordelaise (recipe follows)
Take the steaks out of the refrigerator and season generously with salt and pepper. Allow the steaks to sit at room temperature for 30 minutes.
Fry the bacon to crisp in a cast iron skillet over medium heat. Remove the bacon and set aside to drain.
Pour off most of the drippings and add the butter. Turn the heat to medium-high. Add the steaks and cooked until seared, about 5 minutes. Flip the steaks. Lower the heat to medium-low and cook to desired doneness.
Once done, move the steaks to a plate and tent lightly with foil.
Add a bit more butter (or bacon drippings) to the pan and fry the eggs.
To serve, top the steaks with bordelaise, bacon, and a fried egg.
Inspired by Food & Wine
1 tbsp butter
1 thin slice onion
¾ cup dry red wine
1 tbsp all purpose flour
¾ cup beef broth
Salt & pepper
Heat the butter in a small saucepan over medium heat. Add the onion and cook for 10-15 minutes or until beginning to caramelize.
Add the wine and cook, stirring frequently, until it had reduced to about 2 tablespoons. Stir in the flour and cook for two minutes. Then whisk in the broth, salt, and pepper and cook until reduced by half.
Run the sauce through a fine mesh strainer to remove any solids.
Serve over steaks or hamburgers.