All this cold weather Dallas has been experiencing has me in search of comfort food. For me, that is steak and potatoes. The quintessential “man meal.” While sexist, yes, I know this man loves his steak and potatoes – especially since I mastered cooking a steak indoors. Your success in replicating this mastery depends on one kitchen tool – the cast-iron skillet. I prefer NY Strip steaks – usually around 8oz. Now, clearly results will vary depending on steak thickness and size, but this is what has worked for me time and time again. The method is simple, but timing is everything:
- Heat a skillet to medium-high and the oven to 450 degrees.
- Coat one side of steak with olive oil and season with cracked pepper and kosher salt.
- Place seasoned side down into skillet and cook for 3 minutes.
- Season opposite side and flip at 3 minutes,
- Place directly into the 450 degree oven for 5 minutes.
- Remove from oven and let rest while tented with foil – 15 minutes. (this locks in the juices and has some carryover cooking)
Again, results will vary, but mine comes out a perfect medium every time. For a side, I love the baked french fry recipe I found on Minimalist Baker’s website. They come out crispy on the outside and tender on the inside. See the slightly altered recipe below:
- 3-4 russet potatoes, scrubbed clean and dried
- 1/4 cup Olive or Canola Oil
- Sea salt + black pepper
- 1 tsp garlic powder
- Preheat oven to 450 degrees.
- Chop potatoes into matchsticks by halving, halving once more, then cutting into wedges, then strips.
- Line two baking sheets with foil and generously spray with nonstick spray.
- Add fries plus a generous drizzle of oil and sea salt, pepper and garlic powder. Toss to coat.
- Arrange fries a single layer making sure they aren’t touching too much. This will help them crisp up and cook evenly.
- Bake for 25-35 minutes, tossing/flipping at least once to ensure even baking. Finish with salt while hot.