What's Cooking EDF? #4 - Page 16

howzit · #**151** 08-31-2007, 10:40 AM

BK, your game is elevating.

Spanaway Vin · #**152** 08-31-2007, 11:07 AM

[bold]Rib-eye, Spinach, and Potatoes[/bold]

This is your standard run of the mill steak and potatoes meal. After cooking the steak and removing it from the skillet, I added some butter and mushrooms, deglazed with red wine, seasoned with a little bit of salt and pepper, and poured over the steak. The spinach was just briefly sauteed with olive oil and fresh garlic. The potatoes were par-boiled and finished in the oven with salt, pepper, fresh garlic, and fresh rosemary.

howzit · #**153** 08-31-2007, 12:16 PM

vin, i'd quarter or cube the potatoes in to a more manageable size.

temperature of hte steak looks perfect and the spinach also looks well timed.

overall, fantastic weekday dinner.

'Chair · #**154** 08-31-2007, 12:41 PM

[ QUOTE ]

This sauce was excellent- it easily was one of the top 3 we have ever made (along with the savory cherry sauce and the blackberry sauce from last week) It was really really easy too.

The steak was marinated in a dry rub of sumac, salt and pepper, then pan-seared to a perfect rare/medium-rare. Meanwhile, we let a bottle of pomegranate juice reduce on medium-high heat along with some sugar and a pinch of salt. When the steak was just about ready, we sauteed some shallots in butter, deglazed the skillet with port, simmered for a few minutes, and added the steak drippings. Next we added the pomegranate reduction, some fresh lemon juice, and a tablespoon of butter (half of what the recipe called for, but it worked perfectly). On the side are some nice(though highly overpriced) microgreens from Union Square, dressed in a simple balsamic vinaigrette.

This was one of our favorite (and most photogenic) meals I think.

You can find the original recipe here: http://www.epicurious.com/recipes/food/views/235757

[/ QUOTE ]

oh wow. VERY NICE BK_!
will be trying this next opportunity.

Spanaway Vin · #**155** 08-31-2007, 12:56 PM

The perspective is misleading. Those potatoes are pretty small. Not quite bite-sized, but probably two bites.

pokah5 · #**156** 08-31-2007, 03:03 PM

i need a steak now.

IggyWH · #**157** 09-01-2007, 06:24 PM

I need some help from the more experienced out there.

I want to cook some steak tomorrow, but the grills in my condo complex are a bit far from my place. It'll be quite hard for me to watch the steaks while also cooking up some other stuff on the stove. I've seen on the food network before where they brown the steak in a skillet first and then cook it in the oven. I thought this would be a pretty sweet thing to try out, but I don't have any clue on how to actually do it.

Anyone care to give me some info on how?

Xaston · #**158** 09-01-2007, 10:58 PM

[ QUOTE ]
I need some help from the more experienced out there.

I want to cook some steak tomorrow, but the grills in my condo complex are a bit far from my place. It'll be quite hard for me to watch the steaks while also cooking up some other stuff on the stove. I've seen on the food network before where they brown the steak in a skillet first and then cook it in the oven. I thought this would be a pretty sweet thing to try out, but I don't have any clue on how to actually do it.

Anyone care to give me some info on how?

[/ QUOTE ]

Filet Mignon

Ribeye

jfish · #**159** 09-02-2007, 12:47 AM

you guys are seriously inspiring. this stuff is incredible.

BK_ · #**160** 09-02-2007, 12:13 PM

What type of steak are you thinking of making? Roughly how thick is it? I typically cook steak either in a skillet entirely, or in the skillet then the oven, depending on how thick the piece of meat is.

If you are working with something thin like skirt steak, just brown on high heat in a skillet. However, if you are dealing with something like strip, filet, or sirloin, I tend to use sear in a skillet then transfer to the oven.

This website goes into alot of detail on this method. It all depends on the type of meat you are using, but this should be a good place to start.

http://www.stephencooks.com/2007/07/...file.html#more

This guide assumes taht you are using something thick like a filet. For a thinner steak, just leave in the oven for a shorter amount of time. The key to this method is establishing a really nice brown / slightly burned looking crust on the outside of the steak. To do this, make sure you dry the steaks well, have them at room temperature before starting, and heat on very high heat with enough but not too much oil in the pan. If you have too much oil, the steak won't actually be making enough contact with the skillet to properly brown.

If you don't have a thermometer, touch the top of the steak to determine doneness. It should easily give to your finger, but should not be completely mushy. Let me know how it goes. I'm not an expert by any means (and have only cooked thick steaks a couple of times) but this method seems to work pretty well.