Hmm, so I don't know how to place pics where I want them in the post on my phone, and I'm updating from my phone cuz it's been way too long since our last post. This week's post is brought to you by STEAK. Juicy, red, flavorful, awesome steak. For reals, this is good eats, folks.
So we finally broke down and bought a cast iron skillet yesterday to cook up the highland beef strip steaks we got at the farmer's market this weekend. We sat down like good little culinary students and watched the Good Eats episode about steak (Steak Your Claim: season 1, episode 1). Then we went out, put our new pan in the 500 degree oven, got it piping hot, moved it to the burner on high heat, got our steaks ready with some oil, salt, and pepper, popped the steaks into the super hot pan...and found out how quickly we can fill an entire apt with smoke. I kid you not. PLUMES of smoke billowing out of the pan the instant we put the meat in. Apt filled in less than 60 seconds. And it turns out our kitten REALLY doesn't like smoke. She hid behind the elliptical meowing pathetically until I locked both cats in the bathroom and opened every window in the apt and disabled all the smoke detectors. Fortunately that worked, the fire dept WASN'T called, and the apt cleared out in half an hour or so. In the meantime, we enjoyed some AMAZING steak. Despite all the smoke it turned out really well. Dante seared his for 30 seconds on each side then put it in the oven for two minutes per side. Currently the second pic in the lineup at the end of the post, like I said, not sure how that's working on my phone. For mine, given the smoke insanity, we opted to just put it in the hot pan in the oven. It still turned out really well. Just no crust. Oh, and we had them with baked sweet potatoes with brown sugar, bacon bits, and green onion. No sauce on the steak. Didn't need it.
Tonight, Dante wanted to try again with a less glamorous cut of meat to see if it was just the really good beef that was to credit for the amazingness of the dinner. I, I will freely admit, was a little nervous about the whole idea after the smoke debacle of last night. So... we went to the store, picked up some loin ball tip steaks (very cheap and relatively lean cut of meat), and some GRAPESEED OIL! Grapeseed oil, unlike vegetable oil, has a very high smoke point, which is good for high heat cooking. We also used less oil and slightly lower pan temp, and it worked amazingly. No billows of smoke. There was smoke, but it was a manageable amount. Dante's were again two minute rare (very good, very tender, a little rare for my taste). Mine was three minutes per side in the oven and came out a beautiful medium, and despite being a cheap cut, they were once again mouth-wateringly amazing. Tonight with sauteed mushrooms with wolf moon garlic and shallot and a side of smashed yukon gold potatoes with garlic, shallot, and asiago cheese.
So... live long, prosper, and eat more steak!
Happy cooking!
