Food for thought: Let them eat steak!

I love steak. Here's how to make it well at home.

Juicy Pan-Seared Steak with Mushroom-Wine Sauce
Favorite cuts: Boneless NY Strip, Strip Sirloin, Filet Mignon

Dismayed when you make expensive steak at home and it turns gray and all the juices run out? Here's a recipe with a method from Cook's Illustrated that takes longer but yields a tender, juicy steak.

First off, if using a really thick steak, cut it in half, reducing the length to create an 8-ounce steak. If you already have an 8-ounce steak that isn't very thick, use a 250-degree oven instead of 275.

Second, in order to get a good sear, a non-coated pan is the appropriate option. Either a heavy steel pan or cast-iron skillet will do. If you use a nonstick pan, I can't vouch for the desired results.

For 4 servings:
4 8-oz steaks, ideally 1 1/2 to 1 3/4 inches thick & cut to proper weight
Coarse salt and cracked pepper (or any kind of salt & pepper handy)
1 tablespoon vegetable oil

Put oven rack in the middle position and heat to 250-275 (read above). Use a paper towel to dry steaks. Place steaks on a baking sheet/ glass pan, then season steaks with salt & pepper. Note: if you want to make a sauce, do it now! Cook 20-30 minutes: 20 for rare, 25 for medium, 30 for medium well (32 for well done). Remove from oven and set on a heat-proof surface.

Heat oil in skillet on HIGH heat until you see a wisp of smoke. Sear first side for 1 1/2 minutes. Lift and flip to cook the bottom for 2 minutes on MEDIUM heat. Use two large spoons or tongs to cook the edges until they are visibly cooked. Let rest, loosely covered for 10 minutes.

1 tablespoon olive oil
About 3 cups/1 container sliced cremini or "baby Bella" mushrooms
1 small shallot or 1/2 mild onion, minced very fine
1 cup red wine
1/2 cup chicken broth
1 tablespoon balsamic vinegar or 1 teaspoon regular vinegar
1 teaspoon Dijon mustard
2 tablespoons butter, cut into small pieces
fresh herbs--parsley or thyme
salt & pepper

Over HIGH heat, cook mushrooms until water almost disappears (this can take anywhere from 5-10 minutes). Reduce heat to MEDIUM, add shallot or onion until it starts to look transparent and brown, 1-2 minutes. Over HIGH heat again, add wine and broth, cleaning off any stuck bits in pan, letting mixture bubble and reduce in size, about 7 minutes. Turn off stove. Add vinegar and mustard, stirring well. With a whisk or two forks, gently stir in butter and herbs. Keep warm. When steaks are resting, mix in juices from steak into sauce.


Fajitas in a Cast-Iron Skillet
Favorite cuts: Tri-Tip, flank, skirt steak


Again, the skillet and oven team up again to make a wonderful steak. However, this steak starts off on the stove and finishes in the oven. A key no-no: vinegar/other acidic liquids ruin the texture of this meat, so make a paste with aromatics and oil.

Marinade for 2 pounds steak:
4-6 cloves garlic, minced very fine or pressed through a garlic press
1 teaspoon smoked paprika or 1 chipotle or other smoked pepper, softened with hot water
Fresh jalapeno pepper, seeds removed, for extra heat, if desired
1/2 onion or 2 scallions, finely chopped
6 tablespoons oil (recommend canola)
black pepper
oregano
cumin
Mix above ingredients in blender until it makes a smooth paste.

Cut meat into desired fajita-sized pieces, making sure they are uniform. Recommend 1/2-inch thick & wide by 4+ inches long (will shrink). Heavily salt meat on exposed sides with Kosher salt. OR sprinkle sea salt liberally but do not coat meat heavily. Spread paste on meat and let marinate in fridge for 40 MINUTES.

Remove meat from fridge for 20 MINUTES. Heat oven to 375. Heat cast-iron skillet on stove to HIGH with 1 tablespoon oil. Sear meat in two batches, resisting the urge to turn it over for 1 MINUTE. Flip meat to cook 1 minute, then move first batch onto heat-proof container. Wipe clean with dry paper towel. Add 1 tablespoon oil and repeat searing process. Transfer first batch into cast-iron skillet and move to hot oven for 15 minutes, less if rarer meat is desired.

Meanwhile, sauté onions, peppers and other vegetables (if desired) on stove just before meat is ready.

Broiled Chuck Steak with Compound Butter
Favorite cut: Chuck Blade
Cheap and flavorful, this cut's flaw is a thin band of gristle in the middle. But for $4.50/lb, I can overlook that! I also like the relatively small size of the steaks.
Set oven on broil--gas oven or toaster oven works best. Just before putting in the oven, salt liberally (I like Kosher or coarse sea salt best) and pepper--freshly cracked pepper is my favorite. Broil for 5-10 minutes. The first time is trial and error. Stay put and track how long it takes. Top with butter. It's best to let the cooked steak rest 15 minutes before serving. Cover with a foil pie plate, tented foil or a microwave cover to keep it somewhat warm.

Compound butter
1 stick butter, room temperature (save a little for potatoes or Yorkshire pudding)
2 sprigs parsley, chopped well
1 clove garlic or, even better, 1 shallot, finely minced until you can barely see it
1/2 teaspoon salt, optional
2 tablespoons grated Parmigiano-Reggiano or Pecorino cheese
In a small bowl, mix ingredients with a wooden spoon or two forks until well incorporated into butter. Optional: Chill in refrigerator or freezer (for quick turnaround) and use a melon baller to scoop into small balls.

Yorkshire Pudding (a massive popover!)
- a great, classic accompaniment to a great steak
Ingredients

2 large eggs, beaten
1 cup milk
1 cup flour (scant cup)
salt, to taste
1/4 cup beef drippings or 4 tablespoons butter, melted and cooled to room temperature

Directions
Heat a baking pan (like a cake pan) in the oven (set at 450F) until it is hot.

Meanwhile, in a mixing bowl, beat the eggs with an electric mixer (or a LOT of elbow grease) until they are light and fluffy. Gradually beat in the scant cup of flour and the milk. Add salt and about 2 tablespoons of beef drippings from the roast it is assumed you are also making (or use 2 tablespoons butter.)

Remove hot pan from oven, then pour 1/4 cup of beef drippings into the bottom of the heated pan. Immediately pour in batter and bake for 10 minutes. Reduce heat to 350F and cook for 10 to 15 minutes longer, until Yorkshire is puffy and well browned. Cut into squares to serve.

James Beard suggests making this after the roast comes out of the oven:"This can be done after the roast is removed from the oven and while it is standing to let the juices settle".

Food for thought: Valentine's Day

Valentine's Day is fast approaching. Can you feel the love in the air? Along with the love, I also sense some doubt, mild bouts of panic and an eagerness to please. Because, get this: Valentine's Day is not all about love. There is an element of showing you care, wanting to "take things to another level", and creating a perfect cocoon of romance. All those things take planning, and they often involve food. So here are some ideas for nice and naughty things for Valentine's Day, especially for those wanting to seal the deal...

Preview for a newish sweetie:
Before Valentine's Day, make a super dinner. This will take some pressure off you and will show off your skills but make them seem like an everyday feat. Italian food might be nice. People often suggest avoiding garlic and strong spices/seasonings for a super-romantic time, but this time, you can make some solid comfort food. I'd avoid soup, as boiling liquid and constant stirring often make it look like the work is too hard.

Pasta with Bolognese sauce Tip: try fettucine to catch more of the sauce, if you want the "Fox and the Hound" effect of slooping up pasta and staring into each other's eyes
Pappardelle with Vegetable Bolognese vegan before you top with grated parmesan

Salad? Try this versatile recipe-- Seasonal Country Salad with Spiced Walnuts. The walnuts can be prepared ahead of time. There are various options based on what's in season

Wine? Serve your Bolognese sauce with Beringer Sangiovese

For dessert, make a tiramisu sundae: half a slice of plain cheesecake (no fruit) with coffee ice cream. Sprinkle cocoa powder on top. If you want to take it up a notch, try the following: buy a whole plain cheesecake, but not too big. Trader Joe's has some nice small ones. Allow a pint of premium coffee ice cream to get a little soft. Use a spatula or large knife to spread ice cream over cheesecake. Sprinkle with cocoa powder--Nesquik will do in a pinch. Freeze for 3 hours, or until firm.


Valentine's Day

The rules for a romantic meal usually are:

• eat light (you can nibble on grapes throughout the night) to keep you spry
• if you opt for rich food, serve in smaller portions
• keep garlic & onions to a minimum
• keep it simple, so you can avoid stress
• make some things you can keep at room temperature
• make some things you can eat with your hands
• impress with little touches like a roaring fire, candles, flowers, good music

Most tasks can be prepped beforehand, so relax!!!

Make a salad of cucumber ribbons and a light vinaigrette. It's something you can make ahead of time.
I like the looks of this cucumber salad with jalapenos and minced peanuts. Only make this salad if you know your sweetie likes it hot and doesn't have a nut allergy! Also, use seedless cucumbers to save time and make ribbons (use a peeler and peel along the length of the cucumber).

A raita, a cucumber salad with yogurt (with sliced/ribboned instead of grated cucumbers), could work as well.

For a simple Italian salad, combine 1 pint grape tomatoes, 1 handful kalamata olives with brine/oil and 1 8-oz container baby mozzarella balls--usually in water--, drained into a medium-sized glass bowl. It can all fit in a small mixing bowl. Use 4 fresh basil leaves and tear them into bits over the other ingredients. Add some black pepper, salt and olive oil to taste & look like you exerted some effort. Great food you can eat with your hands, if you really want.

Main Course
A petit filet mignon hits the spot for me. Salmon, tuna, or chicken also work. If you like finger food, try shrimp. Just remember, you may not want to linger in the kitchen, and small, quick-cooking items may need your attention.

Vegan or vegetarian? Try a rich lasagna, as it fills a plate but won't fill you up too much. Plus, you can leave it in the oven a while.

Vegetable
I love green beans amandine, baby carrots, and mixed lettuce salads. Grilled zucchini, too. I avoid mushy medleys and pungent smells, liked cooked cabbage.

Dessert
Why not go with fancy chocolates, a nice, warm dessert, or fresh fruit and liqueur?I love Frangelico, a hazelnut liqueur. Try it straight in beautiful little goblets, on the rocks, over ice cream, or try soaking cantaloupe in some and chilling while preparing the meal. Or put it in coffee or hot chocolate. Other substitutes include Godiva liqueur, Chambord--great wi, and Kahlua (but not with cantaloupe!). I love Chambord, Frangelico and half-and-half or milk over ice. It's a version of a drink called nuts & berries. So good!

Other menu sources:

Gourmet's Valentine's Day Dinner for Two

Bon Appetit's "Cook it Together" menu for Valentine's Day


After all that effort, make sure you smell good!
Next week, I head to Sephora and sniff out the best perfumes to give, get and wear.