Saturday, September 17, 2011

The Classic Standby: Steak and Potatoes and Butter and more Butter


This is my new favorite way to prepare steak. My personal preference is a good Porterhouse, but Ribeye is usually much easier to find on sale and is every bit as tasty. It just takes a little extra prep to make sure that it is melt in your mouth good.

THE PREP:
Preheat oven to 450°
30 minutes before cooking, remove your meat from the refrigerator
Using a kitchen fork or a meat tenderizing fork, puncture the meat 1/2" deep all over the surface
Sprinkle with meat tenderizer
Repeat on other side of meat
Let sit for 30 min. 

Cut 4 new potatoes in half and then in quarters
Peel and chop 3 carrots
Cut 1 head of broccoli
Peel and 2 bulbs of garlic (about 20 cloves) (divided)
Crush garlic cloves with side of knife
add all veggies and half garlic to large bowl add 3 Tbs. olive oil + 2 Tbs dried Thyme
mix to coat
Spread all veggies on cookie sheet and put on top rack of oven. Cook 30 min or until Broccoli begins to brown

COOKING THE MEAT
Preheat your grill on high
Once preheated, sprinkle 1 tsp Kosher salt on both sides of meat
Add to grill
Sear for 3 minutes, turn 45° and place on unused portion of grill to sear another 2 minutes
Flip steak and repeat
While steak is searing, add 1 stick of butter to skillet + remaining cloves of garlic
Put over high heat and add 1 tbs olive oil
When steak is done searing, move directly to skillet and cover
Cook an additional 5-10 minutes depending on doneness desired
Remove meat and allow to rest for 10 minutes
Plate steak and veggies and serve!

I hope that you enjoy this recipe as much as I do!


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