If you haven’t tried cooking sous vide yet, what are you waiting for? It’s as easy as putting a steak in a freezer bag, squeezing out all the air, and placing it in a pot of 130° water for 45 minutes. After that, just sear it on a cast iron skillet that’s as hot as you can get it. Served here with Modernist Macaroni and Cheese and steamed broccoli.
This method will suffice until the Sansaire is out on the market.
Nothing says “I love you, Dad” like steak and potatoes! Here’s the perfect recipe for Father’s Day:
Aged NY Strip with Potatoes, Salad, and Black Garlic Sauce
Yield 4 Servings
Ingredients Steak & Marinade
4 aged NY strip steaks, 16 oz. each) ¼ cup white miso 3 cloves black garlic ¼ cup olive oil 2 tsp. rosemary, minced 1 tsp. salt 1 tsp. pepper
Black Garlic Sauce
1 ½ cups beef stock 3 Tbsp. balsamic vinegar 6 cloves of black garlic 2 Tbsp. lemon zest 2 Tbsp. extra virgin olive oil Salt and pepper
12 Yukon fingerling potatoes, quartered, skin-on ½ cup heavy cream 2 oz. Iberico ham, chopped 4 Tbsp. unsalted butter ½ cup aged cheddar, shredded Salt & pepper
2 bulbs fennel, shaved Olive oil Lemon juice Fennel fronds for garnish
Method Steak & Marinade
Combine all of the ingredients together in a bowl. Rub equal amounts of the marinade on each steak and allow to rest at room temperature for 20 minutes.
Heat a grill plate on high heat. Remove as much marinade from the steaks as possible. Sear the steaks for 4 minutes on each side for medium-rare. Allow to rest for at least 5 minutes before slicing.
Black Garlic Sauce
Place all of the ingredients into a blender and blend until smooth. Transfer to a small saucepot and reduce to a syrup consistency. Keep warm.
Saute the Iberico ham until crispy. Set aside.
In a medium saucepot, place the potatoes in cold, salted water. Bring to a boil and continue cooking until potatoes are cooked through. Mash the potatoes with the skins still on. Mix in the butter and cream until fully incorporated.
Return the pot to the stove and stir in the aged cheddar. Continue mixing until cheese is fully incorporated. Lastly, fold in the crisped Iberico ham. Keep warm.
Using a mandolin, shave 2 bulbs of fennel. Toss the fennel with 2 tablespoons of olive oil and a squeeze of lemon juice. Season with salt and pepper to taste.
Slice the steaks into strips. Using a 3-inch ring mold, set the potatoes in the center of the plate. Arrange the sliced steak next to the potatoes and spoon sauce over the steak. Top the potatoes with a small amount of the fennel salad and garnish with fennel fronds.
Some friends and I took a trip out to Long Island this weekend for a brewery/winery tour. While we planned out where we would be drinking, we left our eating options to chance. Along the way, we found a number of little local gems, like Howard’s Cafe in Patchogue…
Located in a strip mall near Blue Point Brewing Co., Howard’s is a quaint cafe with a long burger list, house special sandwiches, and a few seafood and pasta options. I went with one of those house specials, Howard’s roast pork sandwich…
Served on garlic bread with melted mozzarella and au jus, I picked a winner!
The sesame hero roll was freshly-baked, flaky on the outside and fluffy on the inside, the juicy pork had been lightly fried to crisp it up just a bit, and the garlic made each bite pop.
And here’s the other thing about Howard’s, every single one of their burgers, sandwiches and entrees come with a bowl of salad, a side of your choice (I got the house made steak fries) and a pitcher of Bud or Bud Light or carafe of house wine! And they kept refilling our pitchers!!
Labour Day weekend - is meat sale weekend! Your local grocery store usually has really good deals with meat value packs. So what I do is go and buy a big load of meat for 50+% off and freeze it for awhile. And…have you guys seen the new vacuum Ziploc bags??? I just got them at Target 2 days ago and was excited to buy the meat so I can use these bags. They are so cool! So off I went with the boo to the market and got a bit of beef and pork, now happily resting in my freezer. :)
So for dinner I used 2 NY Steaks we purchased at the market and for sides I had zucchini and mushrooms. Yup, I like my mushrooms. So here’s the recipe: