Wednesday, May 26, 2010

Steak de Burgo and Steakhouse hash browns



We received a complimentary copy of Cook’s Country magazine last week. There’s some good looking stuff in it. I made two of its recipes last night. The steak recipe was a serendipitous find in that I had snared two beautiful rib eyes from the manager’s special bin at Safeway at 50% off!

Both of these recipes were prepared pretty much verbatim. It’s not my habit to be led along by the nose, but I could see no reason to make modifications for a first-time try.

Steak de Burgo
½ tsp dried oregano
½ tsp garlic powder
salt and pepper
2 rib eye steaks (about 1” thick)
1 tbsp vegetable oil
1 large garlic clove, peeled and halved
1/8 cup (2 tbsp) white wine
1 tbsp unsalted cold butter, cut into pieces
1 tbsp heavy cream
1 additional tsp dried oregano

Cut out the center of the rib eye (the part that looks about the size of a filet mignon). Save the rest of the meat for another purpose. Wrap a piece of kitchen string around each filet so that they will hold their shape.

Mix together the oregano, garlic powder and salt and pepper in a small bowl. Dry the filets thoroughly and rub them with the dry spices.

Heat oil in a cast iron skillet until it starts to smoke. Cook steaks 3 – 4 minutes per side, according to your preference. Transfer to a plate and tent with foil.

Add garlic clove to skillet and cook until fragrant, about 30 seconds. Stir in wine and scrape bottom of the pan. Cook about 1 minute. Whisk in butter, cream, and remaining oregano. Cook about 1 minute. Discard garlic, season as desired with salt and pepper, pour over meat, and serve.

Steakhouse hash browns
3 lbs. russet potatoes (about 3 large), peeled and cut into 1/2” chunks.
2 tbsp unsalted butter, melted
1 teaspoon salt
½ tsp pepper
4 tbsp vegetable oil

Bring potatoes and enough water to cover by 1” to boil in a pot over high heat. Reduce heat and simmer until tender but not falling apart, 20 – 25 minutes. Drain potatoes and return to pot (off heat); let stand 5 minutes.

Transfer 1 cup potatoes to a bowl and toss with butter. Mash until smooth and then gently combine with remaining potato chunks. Mix in salt and pepper.

Adjust oven rack to upper position (about 4” inches below broiler element) and heat broiler. Invert a rimmed baking sheet and coat lightly with cooking spray. Heat 3 tbsp oil in 10” nonstick skillet over medium heat until shimmering. Add potatoes and lightly pat into a circle. Cook until bottom is crusty and golden brown, 7 to 9 minutes.

Slide potatoes out of skillet onto prepared baking sheet with browned side down. Brush top with remaining oil and broil until deep golden brown, 10 to 14 minutes. Let rest for 5 minutes, then cardfully slide onto platter. Cut into wedges and serve.

1 comment:

Jenn said...

What? No recipe for the beans? :) The entire plate looks delicous. This meals going on my next menu plan for sure...yum! Heck, I just might have to change my plan for Saturday's dinner. We were going to have steaks anyway...hhhmmmmmmmmm what to do, what to do!!!

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