This method for cooking steak was shared with me by an ex-Marine world traveler turned sports car driving Texas oilman who works with explosives everyday and goes by the codename J-Train. I took his easy quick method for cooking steak and jazzed it up to create a full meal deal fit for a King. This would make a great meal to serve for Valentine’s Day, for your anniversary or just for any day – after all it’s best to make any ordinary day as great as you can. For single guys – well, the guy who shared this method for cooking steak with me is single so, I’m quite certain you could make this for yourself and treat yourself like a King! After making this meal – my tester – rated it a 10 on a 4 star scale. (wink).
You will need a 6 ounce steak (ribeye, sirloin or filet), 1 medium size or three small size potatoes, bunch of broccolini (be sure to use broccolini which is more tender than regular broccoli), can of chicken broth, along with your favorite seasonings, grated Parmesan cheese and olive oil. You will also need a cast iron skillet and a pan for boiling the potatoes. For this meal I picked up a pack of tri color small potatoes (yellow, red and blue), each was roughly 2 inches in diameter and sirloins that were 1 to 1 1/2 inches thick.
Put potatoes in pan, (ideally they should be in a single layer) and cover with chicken broth. Bring to a boil over high heat then reduce to a simmer. Cook the potatoes until they are fork tender being careful not to overcook. This should be about 30 minutes depending on the size of the potatoes. Meanwhile, take a baking sheet and drape it with a clean thin dishtowel. Remove the potatoes from the pan and place on the dishtowel covered baking sheet. Let cool about 1 minute. Using another dishtowel to protect your hand from the hot potato, cover a potato and then flatten by pressing down gently until the potato is about 1/2 inch thick. Continue with remaining potatoes. At this point remove the steak from the refrigerator and season with salt and pepper. Let it rest alongside the potatoes. You want the potatoes to cool to room temperature.
Once the potatoes have cooled, place three potatoes to one side of a cast iron skillet. Drizzle with olive oil and season with pepper. Resist the temptation to season with more salt as they will have gained flavor from being boiled in the chicken broth. Set oven to preheat to 500 degrees and place skillet in the oven. Once the oven has preheated to 500 degrees roast the potatoes for another 5 – 10 minutes. Open the oven and turn the potatoes over so they can become crispy on the other side then add the steak to the skillet. For a steak that is 1 to 1 1/2 inches thick plan to let the steak sizzle for 5 minutes. (If your steaks are thinner you will want to reduce sizzle time). After 5 minutes open the oven and turn the steak. At this point add a serving size bunch of broccolini. Quickly drizzle the broccolini with olive oil and season with salt and pepper and sprinkle broccolini and potatoes with Parmesan cheese. Shut oven and let it cook another 5 minutes. Remove skillet from oven and let rest a couple minutes before transferring to serving plate.
Our steaks turned out medium rare, the potatoes were crispy, the broccolini was crisp tender and everything was seasoned to perfection. By the way I think this would also work well with asparagus and I will be trying that this spring with fresh asparagus.
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