|It looks similar to Sunday's steak, but tasted better|
Steak in the House Recipe, adapted from Ina Garten (serves 2)
- Preheat oven to 400 degrees with the cast iron pan inside. Take the steak out of the fridge about 30 minutes before cooking so that it can come to room temperature and cook evenly.
- Brush a 14oz prime New York strip with a little bit of grapeseed oil, sprinkle with coarse sea salt and coarse ground pepper and a little garlic powder, both sides
- Using oven mitts, remove the cast iron pan from the oven and put it on the stove at high heat (make sure to turn on the fan and open the windows in the kitchen as it gets quite smoky!)
- Using tongs, sear the steak, 2 minutes on each big side. The steak should not stick to the pan at all when flipped, otherwise it's being flipped too early which will prevent the beautiful crust from forming. I also seared the 4 edges of the steak for about 30 seconds each to render the fat on the sides a bit and seal all the flavors in
- Put about 1/2 TB of butter on top of the steak and pop the entire cast iron pan into the oven for 4 minutes (don't forget oven mitts)
- Remove the cast iron pan from the oven, transfer the steak onto a plate and cover with foil and let rest for 10 minutes. Perfectly done medium rare steak
- Wash and roast a bunch of beets (you'll only be using about half of the roasted beets, saving the other half for salads). Peel and slice the roasted beets.
- Carefully wash the beet greens. They always come caked in dirt from the farmer's market, I have to soak and rinse them several times to get it clean. Stack a bunch of leaves at a time, roll them and slice them into half inch ribbons. Discard the stem at the bottom. Mince 4 cloves of garlic.
- Heat a pan with a little olive oil over low-medium heat, and saute the garlic for about 3 minutes
- Add the beet greens, season with a little salt and red chili flakes. Saute for about 7 minutes until done. They should still retain some texture and bite but also be edible at the same time
- Remove the greens onto a plate, sprinkle some gorgonzola, toasted almonds and a squeeze of meyer lemon for some freshness