Friday, October 21, 2011

Good ol' steak 'n taters

This was a pretty run of the mill steak and potato dinner, but I did have a couple of special twists.

First step was this afternoon, setting the frozen roll dough out the rise. Picked up the kids at school, went to the library, stopped by the grocery store to turn in some bottles for deposit, then came home and baked the rolls. After they came out and went on the cooling rack -

- I turned the oven up to 425 and scrubbed three Russet potatoes and let them air dry while I mixed up a rub for the three New York strips (our local grocery store had a sale on whole stips, so we've got steak for a little while) - fairly simple rub, just granulated garlic, onion powder, fresh ground black pepper, and kosher salt. I rubbed both sides of the steak and let them sit for while I carried on the potato prep. I rubbed the potatoes down with a clean towel to make sure they were dry, then brushed a really thin layer of vegetable oil over them. I then filled a 9-inch square baking dish about a 1/2 inch deep with kosher salt, added the potatoes, rolled them around to cover them with salt, then stuck the whole works in the oven and set the timer for 30 minutes.

Rubbed steaks:

I had put a bag of frozen Brussels sprouts in the fridge the thaw earlier in the day, so I took them out and realized they weren't fully thawed yet - into a bowl of running cold water to quick thaw. Then I got out the cast iron skillets, large and small, and set them on the stove. I cut four pieces of thick sliced hickory smoked bacon into the small skillet, set the burner under it to medium, then waited for the sprouts to thaw. Once they were thawed, I drained them and cut the larger ones in half, then tossed them with what was left of the rub mixture.

Once the bacon was crisp, I removed the pieces to a small platter with some paper towels to drain and added half a yellow onion, diced, and a heaping tsp. of minced garlic to the bacon grease in the pan and sauted until the onion started to get soft, then in went the sprouts.

Stirred the sprouts around into the onion and garlic, then covered the pan. About that time the timer went off for the potatoes, so they came out to be flipped over and punctured, then back into the oven for another 30 minutes.

Stirred the sprouts again and recovered, then turned my attention to the meat. Big cast iron skillet goes back on the front burner, then gets preheated over high heat for about five minutes. Added the steaks (no oil, I didn't trim the fat off the steaks, so that rendered out), turned the heat down to medium high, and let them sear on that side for four minutes then flipped them.

Seared the other side for another four minutes, then removed two (one for me, one for the daughter) and put on a resting rack and tented them with foil. (Meanwhile, the sprouts were finished, so I turned off the heat, mixed the cooked bacon in, and left them covered. Between the residual heat from the cast iron and the insulation from the lid, they were still piping hot when everything was done about 15 minutes later.)  The other steak (for the wife) stayed in the pan for another two minutes, then got transferred to a sheet pan and put in the oven with the potatoes for another four or five minutes (my daughter and I like rare to medium rare, my wife likes medium well to well done). I then deglazed the pan with about 1/3 of a can of beef broth, being sure to scrape up all the yummy brown bits of charred steak from the bottom of the pan with a wooden spoon. Added a few drops of Worchestershire sauce, and let the liquid reduce by half, stirring the whole time. I then added in 3 Tbsp. of butter, let that melt, combined it all, then transferred it to a small bowl. Out come the potatoes, and it's time to plate up and dig in!

I had my baked potato with a little butter and some shredded co-jack cheese, and drizzled the pan sauce over the steak. And yes, I ate that whole plate. All I'd had the rest of the day was that little bowl of oatmeal from my previous post and a fried balogna sandwich. I was hungry, and boy, did it taste good!

1 comment:

  1. Is there anything better than cast iron?

    No. There is not.