A quick and delicious steakhouse style supper.
I get the pan hot over medium high to high heat.
When the pan is nice and screaming hot
and the meat is room temperature, pat dry and seasoned
then it can go into the skillet.
So our steaks are ready to go in.
Cast iron skillet.
Little drizzle or a spray with non-aerosol spray
of your cooking oil.
Olive oil, regular canola oil.
I mean, regular olive oil, not EVOO or canola oil,
any high temperature oil will do.
Throw your meat into the pan.
Let it hang out
and start developing its color and its flavor.
Meanwhile, we're gonna work on the side dish.
I've already roasted off one russet potato per person.
Cut it in half and then scoop out the center.
We're gonna make spinach artichoke stuffed potatoes
to go with these.
I know.
In this skillet over here,
I've got some shallots cooking up.
To the shallots, we're gonna add some garlic.
It's cooking up in a little butter and olive oil
and then we're going to take some grilled artichokes.
I got mine from the deli counter
at my Agata & Valentina in my neighborhood
but they also sell them in pouches in the produce department
of your supermarket.
So we're going to add in about a cup,
cup and a half for four potatoes of our chopped artichokes
or in this case grilled artichokes.
Stir that around.
Where's the spinach?
One of the best bargains in the grocery store
is defrosted 16 ounces or a full pound bag
of chopped frozen spinach.
Defrost it and I wring out all the excess liquid
in a kitchen towel.
We're gonna add a little hint of nutmeg to this as well.
Yeah, it really highlights the flavor
of anything dark green.
Lemon zest.
Adds life and brightness to anything.
Now, instead of cream cheese for this,
I'm going to use Boursin
which is garlic and herb Gournay soft cheese.
One five ounce, it's actually 5.4 ounces
and you melt that into the spinach and the artichokes
and then to that, add a little sour cream or Greek yogurt.
I like Greek yogurt, extra tangy
and then once that all comes together,
you're gonna stir in some Parmigiano-Reggiano cheese
and mix it into the potatoes.
Oh my God.
Meanwhile, we're gonna make a compound butter
that's good on any protein, period.
What you do is you take softened butter.
Per one stick, I add a few tablespoons
of minced or grated shallot,
the ranch combination of dill, parsley and chive,
a little finely chopped caper,
little bit of pasted anchovy which is just natural salt.
You can skip it but I recommend it, it's delicious.
A little grated or minced garlic.
A little squirt of Dijon mustard and a dab of Worcestershire
and a little splash of lemon juice
and a little more lemon zest.
I'll just keep using this guy.
You mix this all together
and you put it onto parchment paper or plastic wrap
and roll it into a log.
You keep these compound or flavored butters in your freezer
and they are so fabulous for quick weeknight cooking.
You can put them on any fish, any protein,
steak, chicken, grilled vegetables.
They're such a great little trick for cooks to have
on hand in the freezer.
Steaks are out of the pan.
The next most important tip to cooking perfect steak
every time is to let the steak rest.
Let the meat rest and the juices will redistribute.
Cut it too soon,
all the juice and flavor will run out of the steak.
The only tasty bite will be your first.
We're gonna take a couple slabs while the steak's still hot
and put the discs of butter on there so they can melt down
while the steak is resting
then we're gonna slice the steak against the grain.
It'll be slathered and covered with this spicy
delicious herb butter.
Yeah, I know.
And it's legal.
For the salad for this meal, I love this, it's so simple,
it's just beefsteak or heirloom tomatoes,
white onion, a little parsley, sherry vinegar and olive oil.
That's it.
It's not even a recipe.
For the double stuffed potatoes,
I added Parm cheese to the filling.
Right before you're ready to serve,
these are still nice and hot,
you just top it with a little bit of mozzarella and broil it
until it's brown and bubbly.
It's glorious.
(applause)