Dyron’s Chef Randall Baldwin cooks steak in an iron skillet.
By Jan Walsh
Photography by Beau Gustafson
When people ask a chef the best way to cook a steak, they expect grilling tips. But Dyron’s Lowcountry’s executive chef, Randall Baldwin gives a surprising answer—a cast iron skillet. But it doesn’t stop there. He simply cooks the steak bone in and finishes it with a complex and beautiful wild mushroom, jumbo lump crabmeat, and madeira sauce. View cooking video at BirminghamRestaurants.com/Recipes.
Cast Iron Seared Bone-In New York Strip Ingredients:
1 16 Ounce bone-in New York Strip
2 Ounces Beef Tallow
Pat of butter
Fresh Cracked Black Pepper
Cast Iron Seared Bone-In New York Strip Procedure:
Generously salt and pepper steak on both sides. The steak can take it. And that's where the flavor starts. Add beef tallow to a cast iron skillet over high heat. Press flat. Sear the steak on one side without turning until the steak develops a dark brown even hard sear. Turn steak. Turn temperature to low, until desired temperature is reached. Let rest for 10 to 15 minutes. Serves one.
Wild Mushrooms, Jumbo Lump Crabmeat and Madeira Sauce Ingredients:
½ Cup of wild mushrooms (porcini, black trumpet, chanterelle)
2 Ounces Jumbo lump crabmeat
1/8 Cup of green peppers, small diced
1 Garlic clove, minced
1/2 Shallot, minced
3 Ounces Madeira
1/2 cup beef stock, reduced by half
Wild Mushrooms, Jumbo Lump Crabmeat and Madeira Sauce Procedure:
To a smoking, small saute pan, add one ounce of olive oil. Add mushrooms until a hard sear and crust develops. Add garlic and shallots, cooking until tender. Add green peppers and crabmeat. Deglaze with madeira, and reduce by three-fourths. Add reduced beef stock and reduce by one half. Finish by stirring again small amount of butter into the sauce. Serves one.
Published by B-Metro Magazine, December 2016
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