{"id":4057,"date":"2023-03-05T16:55:41","date_gmt":"2023-03-05T16:55:41","guid":{"rendered":"https:\/\/www.roguechef.com\/?p=4057"},"modified":"2023-03-05T16:55:44","modified_gmt":"2023-03-05T16:55:44","slug":"steak","status":"publish","type":"post","link":"https:\/\/www.roguechef.com\/?p=4057","title":{"rendered":"STEAK!"},"content":{"rendered":"\n
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It’s Sunday; I’ve spent the week sorting out all manner of things in the shop, listening to multitudes of lectures reciting stuff I know in search of that one particular nugget of knowledge, addressing the recent snowfall that was more ice than snow, and in general, rocking and rolling\u2014time to deal with a bit of gratification. So that is a good meal: a steak, baked potato, salad, and two fingers of good bourbon.<\/p>\n\n\n\n

I have a New York strip steak in the freezer, so I’ll place that at the center of my dinner; a nice one-pound russet baker potato and a Caesar salad will round out the meal. I’ll defrost it in the fridge overnight, then bring it to room temperature on the counter. A small note, one and one-half inches is the proper thickness for a steak; less is going to cook too quickly and not get a good crust, thicker and you may overcook\/char the outside before the center is cooked correctly (not that that may be a bad thing.)<\/p>\n\n\n\n

While the temperatures have moderated and the ice\/snow is melting, I’m not ready to roll out the grill, so I’ll do a pan sear, then build a pan sauce.<\/p>\n\n\n\n

We shall hope my GP and Cardiologist are not following my blog. (This is NOT to be a daily or even every week event; it is special, so maybe once a month at most.)<\/p>\n\n\n\n

From Wikipedia:<\/p>\n\n\n\n

The strip steak (sirloin in Britain, Australia, and South Africa) is a cut of beef steaks from the short loin of a cow. It consists of a muscle that does little work, the longissimus, making the meat particularly tender, although not as tender as the nearby psoas major or tenderloin. Unlike the tenderloin, the longissimus is a sizable muscle, allowing it to be cut into larger portions.<\/em><\/p>\n\n\n\n

When still attached to the bone, and with a piece of the tenderloin also included, the strip steak becomes a T-bone steak or a porterhouse steak, the difference being that the porterhouse is cut from further rear and thus has a larger portion of tenderloin included. The strip steak may be sold with or without the bone. Strip steaks may be substituted for most recipes calling for T-bone and porterhouse steaks, and sometimes for fillet and rib eye steaks.<\/em><\/p>\n\n\n\n

A bone-in strip steak with no tenderloin attached is sometimes referred to as a shell steak.<\/em><\/p>\n\n\n

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Pan Seared Steak<\/h2>\n
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Simple, Easy, Fast, and Classic!<\/span><\/div>\n
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Prep Time <\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time <\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Thaw Time <\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>1<\/span><\/div><\/div>
Course: <\/span>Dinner, Main Course<\/span><\/div><\/div>
Cuisine: <\/span>American, Global<\/span><\/div><\/div>
Calories: <\/span>602<\/span><\/div><\/div><\/div>\n <\/div>\n<\/div>\n
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Ingredients
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