live a little

Steak is a luxurious treat for me. I try not to indulge in that rich red meat very often. But when I do give in and delight in a juicy slab of beef, only one cut will do–a top quality, well-marbled, thick, on-the-bone rib eye. Now I’m a purist when it comes to certain foods–I like my lobster steamed, my oysters on the half shell, and my steak grilled or pan roasted. When you start with flavorful, quality ingredients, you don’t need to cover them up with a lot of seasoning or sauce. Minimal embellishment will let the true flavor come through. The rest lies in your cooking technique.


With a great steak, you want great sides. What’s a more natural partner to meat than potatoes? Baby Yukon Golds, boiled, then sauteed and smashed, provide full mouth satisfaction–crunchy outside, lush and creamy inside.  Hot roasted tomatoes, bursting with flavor, intermingle with gooey, melted mozzarella to compose an unctuous salad. Get your forks and knives ready!

Pan Roasted Rib Eye Steak

Rib eye is my favorite cut of beef–with a healthy distribution of fat, this steak has the best flavor, especially when cooked on the bone. Get the best quality you can afford–make sure it’s at least 1 to 1 1/2 inches thick. To serve 4 people, 2 steaks that are about 1 1/2 pound each will work. Allow the meat to rest at room temperature for an hour before cooking so that it will cook more evenly. Rub the steaks on both sides with olive oil, and sprinkle with plenty of freshly cracked black pepper and sea salt flakes–I use my favorite, Maldon salt, here.

 

Preheat the oven to 450 degrees. Heat a cast iron pan over medium heat until very hot. You know you’ll get a nice sear if the steaks sizzle loudly when you add them to the pan. Cook, without disturbing, for about 5 minutes. Turn the steaks over and place the pan immediately into the hot oven. Cook for another 5 minutes for rare to medium rare, or a few minutes longer for medium. Let the meat rest for 5 to 10 minutes, so the juices will be reabsorbed by the meat, and then slice against the grain and serve.                                                      

Serves 4:

2- 1 1/2 pound bone-in rib eye steaks

extra virgin olive oil

freshly cracked black pepper

sea salt flakes, preferably Maldon

 

Smashed Potatoes

 

                        

These remind me a bit of grown-up home fries. Without the spiciness, they are more elegant, but every bit as satisfying. Use 2 pounds of small Yukon Gold potatoes and add them to a saucepan with several large cloves of garlic still in their skin. Fill with water to cover, add a generous amount of kosher salt, and bring to a boil. Depending on their size, cook for 10 to 15 minutes, or until a potato easily slides off the blade of a knife. Drain and dry with paper towels.

Heat 2 tablespoons olive oil over medium heat in a cast iron pan or heavy skillet. Add the Yukon Golds, garlic cloves, and a couple of sprigs of a woody herb, like rosemary or thyme. Generously season with kosher salt and freshly ground black pepper. When the potatoes start to brown on one side, turn them over. Using the back of a heavy spoon (or even a flat meat mallet will work), gently flatten the potatoes as they cook. The meat of the potato will burst out of their skins. They’re finished when the skins are nicely golden brown.

Roasted Tomato & Mozzarella Salad

Lay out on parchment paper in a baking sheet and place in a 450 degree oven for 10 to 15 minutes, stirring once midway, until the skins are slightly cracking. Add 6 ounces mozzarella to the tomatoes–you can use boccaccini (the little balls) or diced mozzarella from a larger ball. Roast for just a few more minutes, until the cheese has started to melt. Immediately spoon into a serving dish and top with shavings of Parmesan and julienned leaves of basil. Drizzle with a bit more fresh extra virgin olive oil before serving.

 

Serves 4:

print