Hey Goober! Where’s the meat? [and the healthy greens?]

It’s been a while since I’ve eaten meat more than twice in a week and let me tell you - I like meat. So much so that I usually eat so much of it that I end up with a semi-serious case of the meat sweats. [Oh hey, want to date? I’m totally ladylike.]

I picked up a new cast-iron skillet this afternoon and really couldn’t wait to huck a slab of meat on there and watch it slowly sear to a crispy golden brown. [I was thisclose to searing off a shoe]


I grabbed a recipe from Jaden Hair via http://www.steamykitchen.com that basically consists of HEAVILY [seriously, guys, I mean dehydrated, gulp of ocean water heavily] salt your beef an hour or so prior to cooking it. The salt gets rinsed off but what happens in non scientific terms - by giving it a long time to sit with the salt on [as opposed to salting right before you’re ready to grill/sear], some of it absorbs into the meat and breaks down proteins that make it more tender and flavourful. [scientific explanation: http://steamykitchen.com/163-how-to-turn-cheap-choice-steaks-into-gucci-prime-steaks.html]. It was delicious. And it turned a regular steak into something more suited to a Parisian bistro [or so I would imagine it to be in my ulterior life].


I served it [to myself] with a potato/kale puree and some buttery sauteed rapini. Both great pairings with the steak and a little different from the baked potato I’d usually have to accompany my steak.

Everything in this is pretty darn easy. And comes together pretty quickly if you don’t include the hour that the steak needs to sit.

I’ll leave it up to you to go and see the salt to steak ratio on the Steamy Kitchen website since it has a really great explanation and is really worth reading.


Let’s do it, do it!

NY Strip loin with Potato/Kale Puree and Rapini

Steak [amount/cut of your choice - I used a 1.5” thick strip loin]
Kosher or Sea salt ONLY
Few sprigs fresh rosemary
4 cloves of garlic, crushed.
1 tbsp olive oil (optional)
1 tbsp unsalted butter (optional)

Consult the above website for how much salt and for how long to rest your steak for. Once salted, add rosemary and crush garlic on top of the steak and smoosh in a bit.

Once steak has been sitting for the suggested amount of time, rinse well with water and dry well with paper towels. Season with fresh cracked pepper. Don’t add any more salt to the steak before cooking. It’s unnecessary.

Preheat oven to 400. Heat a good cast iron skillet over high heat [I usually put my stove top to 7 or 8]. You can leave it dry if you’d like but I tend to add 1 tbsp of olive oil and 1 tbsp of butter as I like the flavour [me? like the flavour of butter? blasphemy!]. Add the steak to the cast iron and sear well on both sides. Probably 4-5 minutes per side depending on thickness. Put skillet in the oven to finish cooking the steak to desired doneness.


Potato & Kale Puree
2-3 Yukon gold potatoes, peeled and cut into 1”-2” pieces
Two big handfuls of kale, washed well and rough chopped
3 cloves garlic, crushed
1/2C Milk
1 Tbsp Butter

Add potatoes and crushed garlic to boiling water and cook until ALMOST fork tender. Add the kale to the pot and boil for about 5 minutes. Strain everything. Add back to pot. Using a hand mixer - beat the potatoes and kale until everything in combined. Don’t over mix or the taters will get gluey. Add milk a bit at a time and mix until you get the texture you like. I like mine a little thicker. Add butter to finish it. Taste and season accordingly.

Sauteed Rapini
1 bunch rapini, washed well
1-2tbsp olive oil
Ses/Kosher salt

Trim rapini to about the length of your longest finger. In a large sauteed pan, add olive oil until heated through. Add rapini. Sautee until bright green and tender. About 5 minutes. Add salt to your desired taste.


Now this is the most important part. Pile your fork with as much of everything as you can. And get it in your face. FAST. It tastes best this way.


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