14-16ozSteakof choice seasoned with salt and pepper
1-2TablespoonsCanola Oilif cooking steak in a cast iron skillet
Root Beer Glaze
2cupsRoot Beer
⅔cupBrown Sugar
¼cupWater
2TablespoonsHoney
1teaspoonWorcestershire Sauce
1teaspoonGarlic Powder
½teaspoonOnion Powder
PinchSalt
1TablespoonCornstarchoptional
Honey Dijon Aioli
¼cupMayonnaise
1TablespoonGrainy Dijon Mustard
1TablespoonHoney
½teaspoonGarlic Powder
PinchSalt
Instructions
To Cook the Steak (cast iron skillet method):
Season steak liberally with salt and pepper. Set aside.
Preheat oven to 350ºF
Over high heat let your cast iron skillet get extremely hot. When you splash a little water on the pan it should sizzle and evaporate almost immediately.
When your cast iron pan is hot, drizzle 1 tablespoon of canola oil (or any oil that has an extremely high smoke point) into the pan. Place steak in the pan and set a timer for 2 minutes.
When 2 minutes is up, flip the steak and let cook for another 2 minutes.
Transfer pan into oven and let cook for 4 minutes.
Your steak will be cooked to a beautiful medium rare. Transfer the steak from the cast iron skillet to a cutting board, tent with aluminum foil and set aside to rest for 5 minutes.
After the steak has rested, slice into 1”-2” cubes and set aside.
Root Beer Glaze:
In a large saucepan combine root beer, brown sugar, water, honey, worchestershire sauce, garlic powder, onion powder, and salt. Bring the mixture to a boil over medium-high heat. Let the sauce boil for 15 minutes, stirring regularly.
Remove from heat. If you prefer for the sauce to be slightly thicker, remove 1 Tablespoon of the root beer glaze and pour it into a small ramekin. Add the 1 Tablespoon of cornstarch to the ramekin and mix well, ensuring that no lumps of cornstarch remain. Pour the cornstarch mixture into the root beer glaze and stir well. Return to heat for an additional 5 minutes and the glaze will thicken up.
Set aside.
Honey Dijon Aioli:
In a small bowl combine mayonnaise, grainy Dijon mustard, honey, garlic powder, and salt. Mix well and set aside.
To Assemble:
If the root beer glaze has cooled, reheat it on the stove until it is very hot.
In a large bowl add the steak cubes and all of the root beer glaze, toss well and serve.
Serve with Honey Dijon Aioli on the side for dipping.