Sometimes, an incomprehensible ravenous need arises for a good, juicy steak. Nothing fancy, just salt and pepper, and the classic pairing of some form of potatoes.I got a couple of really good rib eye steaks, thickly cut to about an inch thick.
A couple of things to keep in mind: let the steaks come to room temperature before grilling; you don’t want to grill a cold steak. Make sure your griddle pan is really hot so you get an immediate sizzle and sear when you place that steak. You only need to flip once. Let a nice char develop and the sides will gradually brown before turning over to the other side. Let the steaks rest for 5-7 minutes before serving or cutting into. This redistributes the juices and makes for a tender and juicy steak.
As for the potatoes, they are twice cooked, but so easy. Boiled then broiled.
It was just what the doctor ordered.
large ribeye steaks, 1 inch thick
salt and pepper
Boil potatoes whole until tender.
Cut potatoes in half, score without piercing the skin.
Place the potatoes skin-side down on a baking sheet.
Place a sliver of butter on the potatoes and sprinkle with some parmesan, garlic powder, salt and pepper.
Broil under the grill of the oven until golden and bubbly. Keep warm while making the steaks.
Heat a griddle pan over high heat.
When the pan is very hot, salt and pepper the steaks and put in the pan.
Keep without moving or flipping a good 5 to 7 minutes, until the bottom is charred and beautiful.
Turn over and grill for 5 to 7 minutes more on the other side.
When done, place the steaks on a warm plate and cover loosely in foil and let rest for 5-7 minutes.
Serve with the potatoes on the side.
Don’t forget a salad!