Country Beef Skillet with Coffee Onion Gravy, Creamy Cheddar Polenta, and Cranberry-Glazed Brussels Sprouts

Instructions

1. 1

   1. Pat the beef steaks dry with paper towels and season both sides with 5 g (1 tsp) salt, 3 g (3/4 tsp) black pepper, and the garlic powder. Let them rest at room temperature for 10 minutes while you prepare the other components.

2. 2

   2. In a medium saucepan, heat the milk and water over medium heat until very hot but not boiling. Gradually whisk in the polenta. Lower the heat and cook for 5 to 7 minutes, stirring, until thickened. Stir in the cheddar, 14 g (1 tbsp) butter, and half of the thyme. Adjust with a pinch of salt and cover to keep warm.

3. 3

   3. Heat a large cast-iron or heavy skillet over medium-high heat for 2 minutes. Add 15 ml (1 tbsp) vegetable oil. Sear the steaks for 3 to 4 minutes per side for medium-rare, or until the center reaches 135°F/57°C. For medium, cook until 145°F/63°C. Transfer the beef to a plate and loosely cover to rest.

4. 4

   4. In the same skillet, reduce to medium heat and add 14 g (1 tbsp) butter along with the onion. Cook for 6 to 8 minutes, stirring, until the onion is soft and golden. Sprinkle in the flour and cook for 1 minute, stirring to form a light roux base.

5. 5

   5. Pour in the brewed coffee, beef broth, and Worcestershire sauce, scraping up the browned bits from the bottom of the pan. Add the remaining thyme and cook for 4 to 6 minutes until the gravy is glossy and lightly thickened. Taste and adjust with the remaining salt and pepper.

6. 6

   6. While the gravy reduces, heat another large skillet over medium-high heat with 15 ml (1 tbsp) vegetable oil and 14 g (1 tbsp) butter. Add the Brussels sprouts cut side down and cook for 4 minutes without moving so they brown well. Toss and cook 3 minutes more.

7. 7

   7. Add the dried cranberries, apple cider vinegar, and honey to the Brussels sprouts. Cook 2 minutes more, stirring, until the cranberries plump slightly and the sprouts are tender but still firm.

8. 8

   8. Return the steaks and any accumulated juices to the gravy skillet for 1 minute to warm through gently without overcooking.

9. 9

   9. Spoon creamy polenta onto each plate, top with a beef steak, ladle over the coffee onion gravy, and serve with the cranberry-glazed Brussels sprouts on the side.