October 29, 2006

Cowboy Steak

Saturday night I made a cowboy steak, which essentially is a two inch slice of a standing rib roast. We had green beens and garlic/rosemary mashed potatoes on the side.

Dry age the steak for a day by wrapping it in a towel and putting it on a plate near the top front of the fridge. I set mine on a couple of chopsticks to keep it off of the plate.

Heat up your broiler, and rub the steak with oil, salt, and minced rosemary. Broil it in a cool cast iron skillet for 5 minutes per side. Remove the steak to a plate, to rest, and season it with some pepper. In the skillet, on medium-high heat sauté some green beens and minced shallots in the pan. Remove the green beans with a slotted spoon, and toss with a dash of rice wine vinegar and salt.

Deglaze the pan with some red wine and an equal amount of broth. (I used chicken, I didn't have been handy.) Reduce the liquid by about half, turn the heat down, and stir in some cold butter (about the same amount as the wine).

Since we were splitting the steak and I have no steak knives, I sliced it into 1/2" thick slices, cut out the fatty bits, and plated it with the beans and mashed potatoes, and drizzled some of the sauce on top. I also sprinkled on a bit of grated parmesan.

The steak was good but the mashed potatoes were the star of the show.

Garlic Rosemary Mashed Potatoes
These would go well with Peach/Bourbon pork chops, Roast Chicken, Beef or Lamb steaks, or grilled, herby portobello mushrooms.
5-6 largish red potatoes
1/3 cup heavy cream
4 tbsp butter
1 handful grated parmesan
1/2 handful grated pecorino romano
1 tbsp minced, fresh rosemary
Cut the potatoes into chunks, with the skin on and boil until they are cooked through.

Meanwhile, roast the garlic cloves, skin on, in a dry cast iron skillet for about 10 minutes on high heat. The skin of the garlic should have black spots all over. Let the garlic cool.

Put the rest of the ingredients in a small pan, bring to a gentle simmer, and stir until the cheese and butter melts in. Squeeze the garlic out of the skin, smash it with the side of a knife, and add it to the pan.

Drain the potatoes, put then in a pot, pour in the cream mixture and mash together. I like to leave some chunks of potatoes for texture, so I don't mash too thoroughly. If you need more liquid, you can add some whole milk, cream, or butter.

Season to taste with salt and pepper. (Or pecorino and pepper.)

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