A Hearty Luncheon: Steak n’ Potatoes
Pan-Seared Ribeye Steak with Truffled Potato Hash
Larger view here. Having a *good* day off really helps when you have a couple of steaks in the fridge that you really REALLY wanna eat. MmmMmMMmmM. I used the same preparation as before to make a really good medium-rare/rare piece of meat, but if you have a link-a-phobia… I’ll write it out one more time. Take notes!
1. Properly defrost your steak. I heart Rib Eye. If you run it under cold water, it will go by a lot faster.
2. Blot with paper towels to get the steak nice and dry. Preheat stainless steel pan over high heat.
3. Coat with Kosher salt and freshly cracked pepper.
4. Carefully lay the steak on the pan. It should sizzle like mad. DON’T TOUCH IT FOR 5 MINUTES.
5. REALLY. DON’T TOUCH IT.
6. I PROMISE, IT WILL TASTE GOOD IF YOU DON’T TOUCH IT.
7. After 5 minutes, make sure it is golden brown, flip for another 3 minutes (medium rare another 5).
8. Let rest for 10 minutes while you get your side dishes on your plate.
9.Pick it up and eat itPlate the steak and eat with a knife and fork!
Tasty lunch! For dinner that night, I made chicken with Liana’s grandmother’s gravy (that was actually made by her aunt lol) with bok choy, boiled potatoes and rice. Bigger picture here. It was nice to eat meat / veg / white rice meal. Once the white rice runs out, we’ll switch over to brown rice… as Liana is more partial to it anyway. We’re compromising here peoples!
Compromise! 
~Spec
November 29th, 2007 at 2:59 pm
this looks totally awesome. lol if i knew these little tricks i prolly wouldn’t have turned vegetarian-ish. Ah well, the “ish” is stil there
S.