I don’t think there is a meal out there that is more satisfying than a steak. To be honest, I eat burgers more than I eat steaks, but when I do have a hunch for a steak, I just have to have it!
I have a fairly good amount of experience with steak and flavor combinations as I worked in a steakhouse as a waitress. I have had my share in making dry rubs, wet marinades, savory toppings like bleu cheese crumbles and caramelized onions. In addition, my father always had a keen sense for how steak should taste (he’s partial to Prime Rib). Honestly, there isn’t much that is necessary for a delicious steak, but what will sure kill its flavor is overcooking it.
I apologize if I offend anyone, but you really should not be eating steak over medium rare. I love rare to medium rare (believe it or not–I range depending on the cut of steak!) I know that the blood for some people is too much, but really–eating carcinogenic charcoal is a lot more unnerving to me personally. To me, the flavor of the steak comes through when it’s prepared the proper way.
There are many cuts of steak I love to prepare, but I think one of the most romantic cuts (that is, a steak you can split for two), is a T-Bone steak. What I love about the T-Bone is that it’s two different steaks inside one. One half is a New York Strip and the other half is a Filet Mignon. The only problem with cooking a T-Bone steak is that the Filet Mignon, because it’s much smaller in proportion to the New York Strip, will naturally cook more quickly than its counterpart. This is only good is your significant other likes slightly more cooked meat and is partial to the Filet, but if you are sharing equally, you need to be thoughtful to how you prepare your steak with the challenges presented: two different meats, and a bone. Steak on the bone has definitely more flavor, but with the bone inside, the steak will be rarer near the bone and thus appear uneven.
I used to get really pissed off when customers would send a T-Bone back at my job; they would eat almost their entire steak, and then bam! They would cut near the bone and freak out when they saw a little blood. If only these patrons knew that the bone is blocking the distribution of heat hence the rarer inside. Ugh. At least now you know! Knowledge is power.
This meal is great if you are looking to cook a simple, romantic dinner for two.
I decided to make this mostly foolproof by using a few tricks…
1.) The steak is “reverse seared” which means it’s slow cooked in the oven for a short amount of time and THEN seared in a hot, cast iron skillet. Many times, people try to sear the outside first and then finish in the oven, but there is less consistency. If you want more control, this is the method for you.
2.) I used my microwave for my vegetables. Sue me. They taste wonderfully.
3.) Even though I use a few short cuts, I am ultimately using the freshest ingredients: the best meat I can find, fresh herbs versus dried (sorry!), and freshly cracked pepper and salt to form that wonderful crust.
Alright, enough talking. Let’s eat!
- 1 1/2 pound T-Bone Steak (or any other steak of your choice)
- 1 Steamable Potato Bag (go for petite potatoes or even red potatoes)
- 1 Steamable Broccoli Bag
- Four cloves of garlic
- 2 tablespoons of olive oil
- 1 tablespoon of Canola oil
- 1 tablespoon of butter (salted or unsalted–your call)
- Fresh thyme (at least 5 sprigs)
- Fresh rosemary (at least two sprigs)
- Freshly cracked salt and pepper (no table salt!)
Meat and Greet
- Take your steak out of the refrigerator so it comes to room temperature. Lay it out on a plate and add salt and pepper liberally. With a garlic press, smash four cloves of garlic and press them deeply into the steak.To infuse the steak with herby flavor, take off thyme leaves and rosemary leaves. You will remove these herbs before cooking.
- Preheat your oven to 250 degrees. Get a wire rack and baking sheet. Line the baking sheet with aluminum foil for easy clean up.
- While you’re waiting for the oven to pre-heat, make your potatoes. Get olive oil, thyme and rosemary leaves (about 1 sprig of each–more to taste) and rub them on all the potatoes before microwaving. Throw the potatoes in the microwave (it’s usually about 8 minutes) once they are all evenly coated. You may need to microwave them again to make them fork tender (about another 2-3 minutes.)
- Once the oven is pre-heated, put the seasoned steak on the rack (take off the herbs). Cook the steak in the oven (flipping mid way through) for about 30 minutes (could be more if the steak is really thick–look at it every 10-15 minutes to be careful!)
- Take the steak out and let it rest. In the meantime, heat up your cast iron skillet with 1 ounce of Canola oil (it has a high smoke point) on medium high heat.
- Once the skillet is hot enough, sear the steak on about 2-3 minutes per side until a crust forms (this will create a medium rare). Towards the end, melt 1 tablespoon of butter and throw in some whole thyme and rosemary sprigs for aromatics. Baste the steak in the melted butter. Remove the aromatics (the sprigs) after about two minutes.
- Let the steak rest. As the steak is resting on the rack, microwave your steamable broccoli. Once the broccoli is done (about 5 minutes), add salt and pepper.
- You may re-heat your potatoes in the microwave on a plate with leftover thyme/rosemary leaves, or you may crisp the potatoes up in the already hot cast iron skillet–your choice!
- Slice thinly to share, or you may split the Filet Migon from the New York Strip. Your choice! 🙂