24 December 2011

Steak & Potatoes

Every once in a while I feel a need to impress with something incredibly tasty yet simple. "Simple" means few ingredients and minimal prep time, and by "impress" I mean all pieces can be put out to eat at the same time while hot, and I can still talk while putting it all together. Because some nights, just chilling out maxing, relaxing all cool with someone over a killer meal and a few glasses [sic] of pinot noir (btw, thanks Charlie and Jenny for that bottle of La Crema!) is the best gift of all.
Notes on short cuts and timing:
1) I got the small bag of prepped green beans from Wegmans -- the kind where all you have to do is microwave them to steam them. Major time saver right there. 
2) Put the cast iron skillet onto the bottom rack of the oven so you can preheat that while the potatoes roast. 
3) Also, put the steak out while that's happening so it can come up to room temperature while the potatoes roast. 
4) Start cooking the steak when there's 10 minutes left on the potatoes, because...
5) After the steak is done, you need to rest it for 5ish minutes. While the steak rests, prepare the green beans. 
6) Take the taters out, season the beans, and serve the steak all at the same time!

Roasted Potatoes

1 lb red potatoes, cubed so pieces are about the same size (i like 1-2 bite size pieces) 
1 tbsp canola oil
about 1 tbsp Montreal steak seasoning, or enough to lightly coat the potatoes
salt

Preheat oven to 450 degrees. Line a baking sheet with foil (so you don't have to clean the pan later). Arrange the potatoes on it in a single layer, and drizzle with the canola oil. Make sure that they're evenly coated with the oil - you may need to use your hands. Sprinkle with the steak seasoning and just a LITTLE more salt (there's salt in the steak seasoning). Place in oven and roast for about 30 minutes, stirring/flipping so it browns evenly every 10 minutes. They're done when they're fork tender. 

Pan Seared Ribeye Steak
adapted from Alton Brown

2 ribeye steaks, about 1-1 1/2" thick
canola oil
salt
pepper
Special equipment: cast iron frying pan big enough to hold steaks

(If you followed the hints, the cast iron skillet should already be preheating in the oven and the steaks are at room temperature now.) Take the pan out of the oven and place on the range over high heat. 

Pat the steaks dry with a paper napkin. Brush oil onto each side of the steak. Generously sprinkle with salt and then grind some pepper onto it. 

Place steaks on the skillet and cook for 30 seconds without moving. Use tongs to turn them to the other side and cook another 30 seconds. Put entire pan back into oven and cook for 2 more minutes. Flip one more time and cook 2 more minutes. 

Remove steaks from pan and allow to rest for about 5 minutes for juices to redistribute. 

NOTE: this is for rare-medium rare done-ness, which, btw, is THE way to eat steak. Well done? Hellz no. If you MUST have medium, add 1 more minute on each side when steak is in the oven.

Lemon Parmesan Green Beans

1 small pack of green beans
1/4 lemon
parmesan cheese
few grinds of red pepper flakes (optional)
salt

Steam the green beans according to the package directions. Drain out the water, then place into a bowl. Squeeze the juice of the lemon and add about 1/4 tsp of the zest into the beans. Grate some parmesan cheese -- however much floats your boat. Add a pinch of salt and a few grinds of the red pepper flakes if you like spicy, and toss. 

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