Antelope Sirloin with a Simple Red Wine Reduction
Who said butter is bad for you? There’s nothing better than cooking a steak in butter in a hot cast iron skillet. So to pay tribute to the last sirloin from my antelope, I wanted to fry it up with some fresh thyme, some butter and a quick and simple red wine reduction sauce.
- 1 Antelope Sirloin (double the recipe if you are cooking 2)
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- Fresh thyme
- 3 tablespoons butter
- 1/2 cup red wine
- Season antelope sirloin with salt, pepper, garlic powder and fresh thyme. Cover with plastic wrap and marinade for 30 minutes to an hour. Remove from refrigerator and bring to room temperature for about 30 minutes.
- Heat 2 tablespoons of butter in a cast iron skillet over medium-high heat. Make sure your skillet is hot. Add sirloin and cook on each side for 3-5 minutes. You want to be sure to thoroughly sear the outside of your sirloin. You can always us the finger test to check the doneness of your sirloin. I like my sirloin like I like my Tri-Tip, medium rare. Remove from skillet and set aside to rest.
- Pour red wine into the skillet and turn the heat to high. Boil until it is reduced by 3/4, about 5-7 minutes. Turn off the heat and wait until the wine has stopped bubbling add the 1 tablespoon of butter. Season with salt and pepper if needed.
- Slice your antelope sirloin into small medallions and spoon red wine reduction on top. Enjoy.