Quote:
Originally Posted by dafischer
Ian, that looks fantastic...one of my favorites. How'd you cook the steak? Would you share the recipe for the fries?
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The steak. I buy strip roasts on sale & cut them 3” thick. I find typical store-bought strips are always too thin & they will cook tough unless you marinate them or pound the bejeezus out of them. One 3” strip feeds two people very well. Trim off the fat layer. Apply the rub an hour before cooking. Heat a pan as hot as possible & sear both sides for 3 minutes – I toss in the fat as well for flavor. Transfer the meat to a cool baking dish/sheet & finish in a preheated 325 oven. I use a thermometer & pull it at 134 for medium rare (130 for rare, 140 for well). Wrap in foil for 8 – 10 minutes. Slice it thinly with a bias cut.
Fries. Peel the taters & slice them thinly. I cut them the same size as those snack potato sticks. I pan fry in oil in small batches until brown & crisping. Oil temp is important - med high heat but watch them. Drain & keep warm. If they start to soften, you can refry quickly just before serving but this will make them really dark as shown.
COFFEE AND ANCHO RUB (I posted this before I believe but it is a winner)
Ingredients (one batch treats one steak - be generous - use rub on all sides)
• 1 1/2 teaspoons ground ancho chile or regular chili powder
• 1 1/2 teaspoons finely ground espresso coffee
• 1/2 teaspoon dark brown sugar
• 1/4 teaspoon dry mustard
• 1/4 teaspoon ground coriander
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
Ian