Pan-Seared NY Strip With Butter Wine Reduction

Cooking this steak in a sizzling hot pan gives it a great crust.
The butter-wine sauce accentuates the flavors wonderfully.

• NY strip steak
• McCormick Grill Mates Montreal Steak Seasoning
• salt and pepper
• red wine (I use Shiraz)
• butter (do NOT use margarine)

Heat an empty saute pan until very hot. Dry steaks thoroughly with a paper towel. Sprinkle with steak seasonings, salt, and pepper. Place dry, seasoned, steaks onto hot, dry pan. It should sizzle immediately. DO NOT MOVE STEAK.

After several minutes (depending on the doneness you prefer), turn steaks. There should be a nice crust on the steak. Cook on the second side to desired doneness. Remove steak and let rest, covered loosely.

De-glaze pan drippings with red wine. Let reduce for a few minutes until about half. Remove from heat and let cool until just warm. (Be careful here -- if your wine is too hot, the butter will break and the sauce will be thin)

Quickly whisk cold butter into reduced wine, one or two pats at a time, until well incorporated. Sauce should be thick enough to coat a spoon.

Serve steak drizzled with sauce.

Note: This recipe is a general guideline. You can adjust the cut of steak and/or the seasonings to your tastes.

Gruyere Potato Gratin

The nutty flavor of Gruyere cheese lends itself well to potatoes.
The entire gratin is baked in a large pan and can be cut to shapes.

• 5 lb red potatoes, peeled
• 1 small onion
• 1/2 lb (2 cups) Gruyere cheese, shredded (or regular swiss)
• 1/2 lb (2 cups) Mozzarella cheese, shredded
• salt and pepper
• 2 eggs
• 1 cup milk

Preheat oven to 400F.

Slice potatoes and onion as thinly as possible (use a mandoline).

For first layer, cover a large cookie sheet with a layer of slightly-overlapping potatoes. Top with 1/2 cup Gruyere, 1/2 cup Mozzarella, 1/8 tsp salt, and 1/8 tsp pepper.

For second layer, add potatoes, Gruyere, Mozzarella, salt, and pepper

For third layer, add potatoes, Gruyere, Mozzarella, onion, salt, and pepper

For fourth layer, add potatoes, Gruyere, and Mozarella

Mix together eggs and milk and pour carefully over top layer. Bake at 400F for 30 minutes, or until crisp and brown.

To serve, cut into pieces the size and shape you wish.