alexmyla said:
Return of Guitlouie said:
Jim, I cook for a living. I work under a trained chef. I also doo allllllllll the cooking at home. One would think that I would be bored with the subject, but hey, I never get tired of it. I would love to read your blog. We should trade recipes, too! I have found my greatest creations are inspired by talking to people about fooooooooooooooooooood!
ohhhhh reeeaaallly? im lookin for a new steak recipe to try out when exams get over. Ya got anything interesting?
Try my Roti d'Boeuf al la Cholestérol, you need a largish cast iron skillet with deep sides to prepare:
Get your butcher to cut you a sirloin strip steak about 4"/10cm thick (also known as Delmonico/N.Y. or K.C. strip steak) Preheat oven to 400F/200C. Salt and pepper the steak, it's hard to use too much fresh course ground pepper.
Add some olive oil to the skillet and THOROUGHLY brown all sides of the meat, get some good carmelization started on it!
Add 1 lb/450 grams of butter and an entire head of garlic that is peeled and crushed with the flat of a chef's knife and stick the whole pan in the oven.
Cook about 30-45 minutes (hard to give an exact time as it depends on how well the outside was browned, check with instant read meat thermometer, inside should be 130F/50C for medium rare) turning the meat in the skillet occasionally.
When it reaches 130F/50C internally, remove skillet from oven, and steak from skillet, let it rest 5-10 minutes before cutting across grain.
While resting, put skillet on burner and saute some sliced Portobello mushrooms in the garlic/butter.
Place slices of the steak cut cross grain on plate to serve and top with the Portobello slices as a little of the jus/garlic/butter.
Very tasty, but don't tell your cardiologist!
ccasion14:
