Oct 03 2015
It was a wet, windy, cold fall day here today. I was glad I
wanted to do this cook inside. I was out to my butchers the other day and he
had some nice strip steaks on special for $8.69 each. I picked out two that was
almost an inch thick. The two weighed right at 2 pounds.
I have not had strip steaks in ages. I find them a little on
the tough side unless you get good ones and prefer rib eyes. I wanted to do
them in cast iron but the steaks were too large for my 10 inch skillet so used
my 12 inch Lodge carbon steel.
I have been reading a lot lately on dry brining, marinating,
with salt and must say I like the method. I was adding a little coarse salt to
both sides and letting set on a rack in the fridge for an hour. I am kind of in
agreement with a couple of cooks that say you just need to get them out just long
enough to salt and let them set for 20 minutes. That is just long enough to
draw some water out to help in the browning process. I don’t rinse the salt off
like some do. I don’t use heavy salt seasoning and don’t find them too salty.
I had about 3 cups of leftover mashed potatoes from Bob
Evans that needed used. I mixed in an egg, about a cup of shredded cheddar and
about 2 tablespoons of fresh snipped chives from my garden. I divided them
between 4 muffin pan wholes; topped with some more cheese and chives and added
some bacon butter to two of them. They
went into the oven at 370 deg. for 35 to 40 minutes. My other side was some
peas.
I had some Weber’s Chicago steak seasoning to use; for mine
I mixed in a teaspoon of Folger’s Gourmet Supreme dark roast coffee to 2
teaspoons of the seasoning. I was not going to add the seasoning until near the
end of the cook to keep from burning it.
When I got the potatoes in the oven I got the steaks out and
salted both sides with some gray sea salt. I heated my lodge CS skillet on
medium high, just one notch above medium, for 8 minutes. I then added 2
teaspoons of grape seed oil; enough to just coat the pan.
I added the steaks and after 2 minutes I added the seasoning
to the top side; after 3 minutes I flipped them and repeated the process. When
both sides were in for 3 minutes I added a chunk of bacon butter and let melt.
I tipped the skillet and basted some with a spoon over the steaks, flipped the
steaks and added butter to the second side.
I removed the steaks to plates and topped with a pat of
bacon butter. I got the potatoes out of the oven and had the peas cooking in
the microwave. I served the wife and me along with some bread and butter.
The wife and I both thought the steaks were tender, juicy
and just right med. rare. They were without a doubt the best strip steaks I
ever cooked. We loved the potatoes in the muffin pan; that will be my go to
method for leftover mashed potatoes. We like potato patties but these are a no
fuss way while you tend to other cooking.
I am not sure I could really taste the coffee in my
seasoning or not but it was good.
Coffee rub
Potato mix
Potatoes ready to bake
Steaks are in
First side seared
Seasoning added to the first side
My supper
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