10.05.2013

Perfect Steak and Potatoes

Brew's weekly food post: Steak and Potatoes!
What man doesn't look a good steak and potatoes? 
Lucky for me, so does {Doodle} and lets me make them about once a month.
Here's how it goes down:

Ingredients:

Steak:
2-4 fresh steaks {used NY Strip here}
Sea salt to taste
Fresh cracked black pepper to taste
Seasoned salt to taste
2T extra virgin olive oil
1T butter
1 clove garlic

Potatoes:
~5 medium sized red potatoes
1/4 cup sour cream
1/4 cup cream cheese
1/4 cup milk
Sea salt to taste
Fresh cracked black pepper to taste
1T Garlic and Wine Seasoning

To make the perfect steak is actually simple.
Too many people load it up with all kinds of spice rubs or marinades.
I think this kills the taste of what you are eating - STEAK!
Therefore, my recipe is simple and lets the steak shine. The key is cook it correctly.

Start with fresh steaks. I use NY strip here {only because they were on sale}.
This works great with Filet, Sirloin, Ribeye - Take your pick!
The important part is to use the steak the day you buy it.

First let your steaks come up to room temperature to ensure even cooking.
Start with your olive oil and lightly coat the steaks. 
This ensures an even sear and adds flavor.
Next add your spices to taste to both sides.
 It's {okay} if it looks a little much because they are going to get seared.


I like a good amount of black pepper on mine.


Now it's time for my favorite toy - the cast iron grill pan!
This was a wedding gift and is perfect for cooking any kind of meat.
It gets really hot and sears off steaks {perfect}. 

Grab your favorite cooking pan and turn the heat to medium-high. 
Let the pan get nice and hot before your throw your steaks on.

Now don't touch them! Let a nice sear develop - about 5 minutes. 
And then flip!

Should have some nice crustification going.
Let the other side sear off about 3 minutes
Taking it off at the right time is critical!
For a nice medium-rare {my preference} the steak should feel like the fatty part of your hand beneath your thumb when you touch your thumb to your middle-finger. If you like yours more or less done - go up or down a finger {medium is thumb to ring finger; rare is thumb to index etc.}

A more exact way to get your temperature right is to use a meat thermometer. Medium-rare is 140 F.
But your steak doesn't stop cooking immediately so take it off at 135 F.
Also important: Let that steak rest at LEAST 5 minutes before cutting into or you leave all the flavor on your plate/cutting board.

Finish with some nice garlic butter {melted butter with garlic roasted until golden}
Don't go overboard and cause yourself a heart attack. Just use a meat brush and give it a nice coat.

Now potatoes time!
This recipe is the modified and easier version of my aunt's twice-baked casserole recipe.
{I'll share that another day}

Just start by quartering your potatoes and boiling them 15-20 minutes until tender.
 
Once tender, add the remaining ingredients.
The key ingredient is the Garlic and Wine seasoning.
We got ours from the Melting Pot, but anything similar will do.
Mix all the ingredients with a hand blender or stand mixer, until whipped and airy.

Serve with your perfect steak and a green vegetable.
Cut into your steak and and it should be served to your liking!
Beware of the potatoes. Doodle's aunt {Queen Auntie of all things shiny and frilly} asked if I put crack in them during this blog cooking session.

Thanks for stopping by!


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