When it comes to steak dinner, you may think there's little room, or need, for reinvention. I agree. But the other day, I found myself in a family-owned butcher shop in Brooklyn that's been around for generations, and that carries every cut of meat imaginable, and I couldn't resist the urge to try something new. This top blade steak so was tender, juicy and delicious, and so affordable compared to standard prime cuts, like fillet or rib eye, that we all decided immediately this is our new favorite. No matter what sort of steak you cook, it's all about the technique and the sides, I believe.
To prepare, heat up a cast iron skillet and add just a splash of good olive oil. Sear the meat on high heat for a couple of minutes, then cover and turn the flame to medium until you can see, by the color on the side of the steak, that it is cooked about half way through. (The meat will turn from red to brown, as it cooks).
Flip the steak and cover again for just a couple of minutes more. Add a few springs of rosemary or fresh thyme at the end, and a bit of butter. Using a spoon, baste the steak in the herb-infused juices and melted butter, until cooked to the internal temperature you prefer, be it rare, medium rare, or more well-done. A good trick to test how raw meat is, by hand, is gently pressing on the middle of the steak. If it feels firm, or is getting firm, it's close to well-done. Definite medium, already. The softer the meat feels, the more rare it is inside. A thermometer can give you an accurate reading, of course.
As sides, we enjoyed this with swiss chard and shiitake mushrooms, sautéed in olive oil with chopped garlic and shallots--a nice twist on boring old spinach. Boiled small new potatoes, lightly tossed in olive oil with fresh herbs, make a delicious, simple and quick starch to complete this meal.
Enjoy!
To prepare, heat up a cast iron skillet and add just a splash of good olive oil. Sear the meat on high heat for a couple of minutes, then cover and turn the flame to medium until you can see, by the color on the side of the steak, that it is cooked about half way through. (The meat will turn from red to brown, as it cooks).
Flip the steak and cover again for just a couple of minutes more. Add a few springs of rosemary or fresh thyme at the end, and a bit of butter. Using a spoon, baste the steak in the herb-infused juices and melted butter, until cooked to the internal temperature you prefer, be it rare, medium rare, or more well-done. A good trick to test how raw meat is, by hand, is gently pressing on the middle of the steak. If it feels firm, or is getting firm, it's close to well-done. Definite medium, already. The softer the meat feels, the more rare it is inside. A thermometer can give you an accurate reading, of course.
As sides, we enjoyed this with swiss chard and shiitake mushrooms, sautéed in olive oil with chopped garlic and shallots--a nice twist on boring old spinach. Boiled small new potatoes, lightly tossed in olive oil with fresh herbs, make a delicious, simple and quick starch to complete this meal.
Enjoy!
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