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A Classic Steakhouse Meal – Steak with Maitre D’Hotel Butter and Mock Frites

I would love to have a great steakhouse meal now and then, but the steakhouses in New York City (which is about 45 miles away from us) are just too expensive and there just are not very many quality steakhouses in the area that we live that are affordable to the average family anymore. Sure, it’s a treat to go out and have a nice dinner once in a while, but it is also great if you make something similar to that experience all on your own at home and without the benefit of having a gas or charcoal grill to use. Even with a good grill, you never are really going to get the same type of steak you get at a good steakhouse unless you are spending a fortune for some quality aged beef and have a professional-grade oven that can get the heat cranked up to 800 degrees to get that great sear you need. So for the rest of us, there are still options to get a great meal for yourself. The New York Times recently had an article in their dining section regarding making a good steak at home and it can be a lot easier than you think with this recipe. It just takes some time and paying attention and you can make your own great steak and potato meal.

Steak with Maitre D’Hotel Butter and Mock Frites

For the Potatoes:

Kosher salt

8-12 new or baby potatoes

3 tablespoons canola oil

For the Maitre D’Hotel Butter:

6 tablespoons butter

2 teaspoons fresh thyme leaves, minced

1 small shallot, peeled and minced

1 teaspoon freshly squeezed lemon juice

Splash of Champagne or white wine vinegar

For the Steak:

2 pounds beef steak, such as boneless rib-eye, approximately 1-inch thick

Kosher salt and freshly ground black pepper

1 tablespoon canola oil

Preheat the oven to 450 degrees. Set a large pot filled with salted water on the stove. Add the potatoes, turn the heat to high and cook, gently boiling, until the potatoes are softened, about 12 to 15 minutes. Drain the potatoes and dry them well.

Oil a sheet pan with half of the canola oil and put the potatoes in the pan in a single layer. Using a potato masher or the bottom of a heavy glass, gently smash each potato, pressing it down to a thickness of less than 1 inch. Drizzle the rest of the canola oil over the smashed potatoes and place the sheet pan on the top rack in the oven and allow them to roast until the exteriors are golden and crunchy, about 20 to 25 minutes. Add salt to taste.

For the butter, place the butter on a cutting board and, using a fork, cut the thyme, shallot, lemon juice and vinegar into the butter until the butter is creamy and smooth. Scrape the butter together with a chef’s knife and form it into a rough log. Roll the butter tightly into a sheet of plastic wrap and refrigerate until you are ready to use it.

As the potatoes finish crisping, make the steaks. Set a heavy-bottomed skillet (or 2 if your steaks are very large) over high heat and let the skillet sit for a few minutes until it gets very hot.Pat the steaks dry with paper towels to absorb any exterior moisture. Shower the steaks aggressively with salt and pepper on both sides. Add the canola oil to the pan and shake the pan to distribute the oil evenly. The oil should almost immediately begin to smoke to let you know the pan is ready. Place the steaks in the skillet and allow them to sear, unattended, for 4 minutes, until they have developed a good crust on one side. Turn the steaks over and cook for an additional 3 to 6 minutes for medium-rare. Remove the steaks to a warm platter to rest. Top each steak with a tablespoon of the compound butter.

Remove the potatoes from the oven and season them with salt and pepper to taste. Place 2 or 3 potatoes on each plate alongside a steak. Top each steak with pats of the butter and serve.

You really need to make sure your pan is very hot before you put the steaks in to make sure you can get a good crust. You also want to make sure you have gotten rid of any surface moisture from the steaks so they are not just steaming in the skillet but cooking to get a good sear. The steaks came out perfectly (of course you can always cook them longer to your particular liking, just keep a close eye on them so they don’t overcook) and the potatoes were perfect, crisp and crunchy just the way I like them. I used New York strip steaks since that is what was on sale when I got steaks and they worked out well. You can serve this with any traditional steakhouse recipe, like creamed spinach or asparagus, and having some nice bread to go along with it or some dinner rolls can really round it out for you. I made some corn on the cob and sautéed some mushrooms and onions to go along with the meal and used some of the steakhouse bread I had in the freezer. The butter is great not just on the steaks but on everything else you might serve as well.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

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Posted by on May 27, 2014 in Beef, Breads, Cooking, Dinner, Potatoes, Side Dishes

 

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Romance in the Air and On the Plate, Part 2 – Garlic-Thyme Smashed Potatoes and Sauteed Spinach with Garlic

A nice romantic meal needs some good side dishes, but you also want to keep in mind that you want the meal to be elegant but easy too. It’s not much fun if you have to spend hours in the kitchen cooking and then by the time you eat you are too exhausted to enjoy it. That’s why these sides were great to make. They go perfectly with the beef we had for the meal (recipe to come tomorrow) and both were made very easily. The first is for garlic-thyme smashed potatoes that you can do simply on the stove top with just a few ingredients.

Garlic-Thyme Smashed Potatoes

2 tablespoons butter

1 tablespoon olive oil

1 pound baby Yukon Gold potatoes, each about 1-inch in diameter

1 cup water

Kosher salt and freshly ground black pepper

1 teaspoon minced garlic

1 teaspoon chopped fresh thyme

In a large nonstick skillet set over medium-high heat, melt the butter with the olive oil. Add the potatoes and water and season the potatoes generously with the kosher salt and ground black pepper. Cover the skillet and cook until the potatoes are tender, about 20 minutes.

Remove the skillet from the heat and smash the potatoes lightly with a spatula or potato masher. Return the skillet to medium-high heat and cook, uncovered, until the potatoes are beginning to brown underneath, about 2 to 3 minutes. Add the garlic and thyme and cook, stirring constantly, until the herbs are fragrant, about 1 minute. Adjust the seasoning with salt and pepper and serve.

The potatoes get a great crust on them that make them nice and crunchy and the taste of the garlic and thyme goes perfectly with the rest of the meal. You can make these any time and I think they would go perfectly with any beef, pork or poultry meal.

The next dish was a very easy sautéed spinach with garlic. We make spinach pretty often and this is probably my favorite way to have it. You can cook this in under 5 minutes and have it on the table and it is a great, fresh alternative for a vegetable that night.

Sautéed Spinach with Garlic

2 tablespoons olive oil

2 garlic cloves, thinly sliced

1 1/2 pounds fresh spinach, trimmed and washed

Kosher salt, to taste

In a large nonstick skillet over medium heat, warm the olive oil until it is shimmering. Add the sliced garlic and cook, stirring constantly, until the garlic is fragrant, about 30 seconds. Add the spinach in batches and cook until it is wilted, about 2 to 3 minutes. Season with salt to taste and serve.

A couple of things about the spinach. Make sure you wash it in a salad spinner or rinse it off before you cook it. Even the stuff that comes in a bag and says it is washed can still be gritty, so it never hurts to give it an extra rinse and dry it off. You also want to make sure you stir the garlic well when you put it in so it does not brown, burn and get bitter. It might not seem like all of the spinach will fit in one pan but spinach cooks down very quickly so you should have no problem. Spinach and garlic go together really well so this is the perfect side dish any night of the week, and is a classic side dish with steak or beef.

That’s all I have for today. Check back next time for another recipe. I’ll be highlighting the main point of our Valentine’s Day dinner, the rib-eye steak and the broiled lobster tails. Until next time, enjoy the rest of your day and enjoy your meal!

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Posted by on February 16, 2014 in Cooking, Dinner, Holidays, Potatoes, Side Dishes, Vegetables

 

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Jennifer Probst

a little bit naughty a little bit nice

Laissez Faire

Letting Life Lead

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