|
steak things you'll need to serve 2 hungry people in about 1 hour. steak. 1-1.5 lbs. porterhouse steak, oil, salt, pepper, garlic powder. creamed spinach. 1 lb. spinach, 3 cloves garlic, salt, pepper, nutmeg, 1/2 cup half-and-half or cream. baked potato. 2 large baked potatoes, butter, salt, sour cream, green onions, aluminum foil. |
on the menu pan-seared porterhouse steak; creamed spinach; baked potato. |
|
|
|
|
step 1, the potatoes. preheat oven to 400 degrees. wrap two potatoes with aluminum foil and place in oven. look at the clock, potatoes should be in the oven for 1 hour. step 2, dry rub the steak. take your porterhouse steak and add salt, pepper, and garlic powder as a dry rub. place steak in refrigerator for 15 minutes. step 3, prep your spinach. wash the spinach. usually, i buy the costco 3 lbs. bag, it's prewashed and much easier to deal with. leave the spinach wet. put a large pot on the stove at medium high, place the wet spinach in the pot until the spinach is wilted. step 4, cut the spinach. take your wilted spinach and place in colander. press all moisture out of the spinach. use some paper towels or a clean kitchen towel, the spinach is going to be hot! place the spinach on a cutting board and finely chop. step 5, prepare the cream for the spinach. in a small pot, put 1/2 tablespoon of butter and garlic. fry garlic until lightly brown. add 1/2 cup half and half and bring to a boil. add spinach, salt, pepper, and nutmeg. bring to boil and turn down heat to low. step 6, searing the steak. in a large oven-proof frying pan on medium high to high depending on your stove, pour small amount of oil until hot. place steak and sear both sides, approximately 3-5 minutes per side. watch out for the accumulation of fat and oil. pour out any excess to prevent smoking. once both sides are nice and brown, pour out all remaining oil in the pan and place the pan in the oven at 400 degrees (the potatoes will have already been in the oven for about 40-50 minutes. leave in for about 5-15 minutes depending on how you like your steaks. i usually leave it in for 5-8 minutes for medium-rare. step 7, putting the spinach in the oven. at the same time you place the steak in the oven, take your spinach, which is boiling in the small pot, and pour it into an oven-proof bowl. place the spinach in the oven, uncovered for 5-10 minutes. step 8, time to eat. now you have your baked potato with condiments, a well-prepared steak, and creamed spinach. hopefully, this will quell your red meat jones for a little while. |
additional tips. choosing your porterhouse. this cut of beef is my favorite because it contains the two choicest cuts, one side is filet and other sirloin. the contrasting textures and flavors of the two cuts just can't be beat. the thicker the porterhouse the better. try your local fresh fields or even better, get two porterhouse steaks at costco for about $20. dry rub. this process brings out the flavor of the steak, i like the basic salt, pepper, garlic, but you can mix it up with some celery salt or add some extra kick with whole peppercorns. the deadly smoke. when you're searing the steak on the frying pan, you may encounter lots of smoke. this occurs because the heat is too high, causing the oil and fat to smoke. avoid this by keeping a close watch and pouring out excess oil and fat. it's a song-and-dance routine, you want to maintain a constant heat but you don't want to engulf yourself in an inferno, setting off the smoke alarm in the process. |
