Burgandy Delmonico Steaks

What you see above is a beautiful piece of American beef.  In my humble opinion quality steaks should never be marinated or covered with sauce.  Why hide the amazing taste of perfectly grilled steak with a cheap marinade.  If you own A1 stop reading now.  You won't appreciate my food and should probably just kill yourself. 

Now that being said my wife is a sauce person and loves marinated things.  So I compromise and present the below for you sauce lovers.

Steak

Top quality Delmonico's.  That is all. 

Trust me you want to spend the extra money.  There is a reason one steak is $3.99/lb and one is $12.99.

Steak Marinade

1/2 cup olive oil

1/4 cup Worcestershire sauce

6 tablespoons soy sauce

1/4 cup minced garlic

1/2 finely diced onion

2 tablespoons salt

1 tablespoon pepper

1 tablespoon crushed dried rosemary

3 tablespoons steak seasoning or Old Bay

Burgandy Mushroom Sauce

1/2 bottle Burgundy wine (about 2 cups)

2 small cans beef broth

4 portobello mushroom caps, sliced

1/4 cup butter

1 onion, diced

1 clove garlic, chopped

1/2 teaspoon dried thyme

1/4 teaspoon salt, or to taste

1/2 teaspoon ground black pepper, or to taste

2 tablespoons flour

To make marinade:

Combine all ingredients for the marinade in a Tupperware or a stainless mixing bowl.  Poke your steaks with a fork but DO NOT pound with a hammer.  Place in marinade for a few hours. (2 will do) 

To make sauce:

Sautee the onion until transparent, then add mushrooms, and cook, covered, until darkened, about 5 minutes. Remove mushrooms from pan, and set aside. De-glaze the pan with one can of beef broth, and burgundy wine. Increase heat, and bring to a boil. Allow the mixture to boil until it has reduced by 1/3.  When the sauce is reduced, stir in the other can of beef broth, and garlic. Return to a boil, and continue to cook for another 5 to 10 minutes. Sauce will be thin like au jus. Whisk in flour, and cook until the sauce is the desired thickness.  Stir in the mushrooms and serve over steaks.

To grill steaks:

Heat a grill to 450-500 degrees.  Cook for 6 minutes medium rare or 8 minutes medium.

remove from heat and let rest on a plate for 5 minutes before serving.