Steak Night
Steak Night
We had some of the last of the rib roast steaks that I had in the freezer, we really got our moneys worth from those whole roasts we had bought for sure. The good news is they are on sale again this week for under $5 a pound so guess where we are headed tomorrow! Tonight they were seasoned with some smoked sea salt, pepper and a light sprinkle of the rib boullion I have been raving about, they were cooked in a grill pan until they were done to a nice medium, they were tender and juicy when cut into. The green beans were sauteed with a few strips of bacon and developed a nice smoky taste. I have to thank a poster named MaryAnne on the pressure cooker group for her telling us all about pressure cooking a load of potatoes and then letting them sit in the fridge for use during the week, that is one of the handiest things I have ever heard of and it really cuts down on the “What can I make for dinner?” question when you have them already cooked and chilled and just waiting to be used in any recipe. Tonight they were fried with some onions and seasoning and they hit the spot with the steaks and green beans. The potatoes were put in a saute pan about a half hour before the steaks hit the grill pan in order to give them time to brown nicely without burning them, the onions got added when the potatoes were almost done so as not to allow them to burn also. The biggest secret I can give you about making good home fries is to have lots of patience and not turn them too often, nor have the burner too high. It also helps to have already cooked and chilled potatoes ready to cut into home fries and not depend on boiling and frying them on the same day, when they are boiled the day or two before they are fried they seem to hold together much better and don’t fall apart as they are fried. I have made them before with raw potatoes that were cut on a mandoline and they too come out good but it is a tricky long process to get them all cooked through without them burning or ending up with raw ones mixed in with cooked ones.
For the steak,remove the meat from the fridge and season both sides of it well then cover it with some plastic wrap and allow it to come to room temperature, put a grill pan on medium heat and allow it to heat up fully, add about a teaspoon of oil or some fat cut from the steak and when the fat is also heated add the meat to the pan, lower the heat if it seems like it is too high but don’t turn the steak until it developes a nice crust on the bottom then turn it and cook the second side, check for doneness with a thermometer, remove it from the pan when it is done to your liking and allow it to sit for at least 5 minutes before you cut into it so the juices have a chance to stabilize and don’t all run out with that first cut.
Steak Tonight