Cooking a Great Steak - It's about the Seasoning
Cooking a Great Steak
I have been asked about the recipe for my spur of the moment steak dinner I posted on Instagram. Featuring a seasoned steak, some broccolini, and fondant potatoes. this was a spur of the moment meal, while filming a segment on salting, or seasoning to taste for my Youtube Channel. It is not easy to put this into a recipe format, since the techniques are ones that are almost instinct, but for you I'll try.
This means cooked with stock. These restaurant style potatoes are packed with flavor and a nice color. First peel and slice your potatoes so they are round in shape. Slicing off the ends and then halving them so that they are about 2 inches long. We want to use a hearty potato like a russet so it doesn’t break down. Then put in some water to soak for about 5 minutes. Remove from water and dry off. We want the potatoes dry so that they will form a nice crust and not spit oil all over the place. Season with salt and pepper.
In an oven safe frying pan – bring up to temperature, about 200 Celsius, 375 F and add some grape seed oil to the pan, about a tablespoon. Bring up to temperature This aids in caramelizing the potato. Add your potatoes to the hot oil and let caramelize for about 4 minutes. This will be our presentation side. Then turn them over to the other side, and with a paper towel, wipe up most of the oil, then add the butter, thyme and just enough chicken stock to coat the bottom. Put the potatoes in the oven for about 30 minutes at 400 F.
This hybrid plant was developed as a cross between brocholli from North America and the Gia Lan or Chinese brocholli. Instead of a "big edible head", it features more stalks and leaves that have a sweeter taste. Easy to prep, just cut about 1/2 inch off the bottom of each stalk. Place in a steamer for about 5 minutes to maintain the color and crispness.
The show case of any great meal the steak needs to be cooked to a medium rare, juicy and tender. Since I'm cooking the steak in a hot frying pan, it needs to be dry so that it is not steamed. First you must season the steak. Apply a generous amount of kosher salt to both sides and let sit for at least an hour to come up to room temperature and for the salt to draw out some moisture.
Here is a picture of a couple of steaks after about an hour. When ready to fry, dry off the steaks with a paper towel, removing the moisture and excess salt. bring your frying pan up to temperature, about 425 F. DO NOT PUT you steak into the frying pan until it is hot. When it is time to add the steak, put in the pan, and then do not touch it for at least 2 to 4 minutes, depending on the thickness. I'm using 1 1/2" cuts so the 4 minute mark is my target. After 4 minutes, turn steak over, and cook for another 4 minutes, you can baste with butter, rosemary, garlic, and I'll be having a video on that technique coming soon. NOW remove your steak, and put on a plate to rest. Your steak needs to rest to relax and reabsorb the juices. About 10-15 minutes.
Putting It All Together
Here is where your care and patience come together. Plate the potatoes, and broccolini then your steak. The steak continued cooking while resting so you should have a nice medium rare, and tender potatoes. A little butter, pepper and your good to go.