Iron Skillet Steak with Thyme Butter, Roasted Winter Vegetables and Easier-Than-Pie Oven Fries... 3
- Unexpected Foodie
- Feb 26, 2017
- 3 min read
Recipes # 8, 9, AND 10 all at once. Not to toot my own horn but.... I'm on a roll!!
We made all three of these recipes together a couple of weekends ago, and were they ever GOOD. I'm not a huge fan of steak, especially ginormous ones like T-Bones but I have to admit I thoroughly enjoyed this one. This is your traditional, meat and potatoes kind of meal.
The cast iron was perfect for cooking these monstrosities! Although we had to cook them only one at a time. We got them from the butcher counter at our local grocery store, and were $20 a piece. Next time, I think we would ask for thinner cuts.
I could only tackle half of one
For the vegetables, you're welcome to use anything really that suits your taste. We used golden beets, onions and turnips, and sprinkled with Herb De Provence. The caramelization that happened while baking was A-MAZING! Especially on the onions..... mmmmmm... onions.
As for the fries, all you have to do is cut up some baked potatoes (skin on, or off if you prefer. It doesn't really matter), toss in a little olive oil, bake, and salt! So SIMPLE!
We even had enough left over for 2 lunches. These were a success!
*Original recipe from Sarah Copeland's The Newlywed Cookbook.
Ingredients
STEAK
- 1 1/2 lb Porterhouse or T-Bone Steak, preferably grass-fed or organic (we just went to our local grocery store and asked for 2 T-Bones)
- Kosher salt
- Freshly Ground Black Pepper
- 4 tbsp unsalted butter
- 2 sprigs of thyme
FRIES
- 2- 3 large baking potatoes, cut roughly into 4-by-1/2 in sticks
- 1/4 cup extra-virgin olive oil
- 1 tsp minced fresh rosemary (we used dried Herb De Provence instead)
- Sea salt
- Freshly Ground Black Pepper
ROASTED VEGETABLES
- 2 lb winter squash or pumpkin, parsnips, carrots, beets, beetroots, or a mix (we used golden beets and parsnips)
- 2 medium red or yellow onions, quartered
- Extra-virgin olive oil
- Kosher salt
- Freshly ground pepper
- Handful of fresh parsley, coarsely chopped for garnish
Directions
STEAK
- Remove your steak from the fridge about 30 minutes before you begin cooking
- Preheat the oven to 425 degrees
- Season the steak generously on both sides with salt and lots of pepper
- Heat a well-seasoned cast-iron skillet over medium-high heat until almost smoking
- Add 2 tbsp of the butter to the pan
- When the butter foams, lay the steak in the pan and watch it sizzle
- Let the steak cook, without touching it for about 4 minutes
- The steak will contract and should come away from the pan easily
- Flip the steak (admiring your deep golden sear as you do), and continue cooking on the other side, about 4 minutes
- Add the remaining 2 tbsp butter and the thyme to the pan and heat until the butter melts and sizzles
- Tilt the pan so that the butter pools near the edge of the pan
- Using a large metal spoon, scoop the flavoured butter and pour it over the steak, repeating to baste the steak with flavour
- Transfer the pan and steak to the oven to finish cooking, about 4 minutes for medium rare (although I found this was a tad too long)
- Remove the steak from the heat and transfer to a cutting board to rest for 10 minutes
- Slice the steak against the grain and drizzle over with the warm thyme butter
FRIES
- Preheat the oven to 400 degrees
- Toss the potatoes in the olive oil in a large bowl or plastic bag and spread onto a baking sheet in a single layer
- Bake on the top rack of the oven, turning a couple of times with a spatula, until golden and crispy (about 35 minutes)
- Make sure you turn the fries at LEAST once partway through baking so that they crisp evenly
- Remove the fries from the oven, sprinkle with rosemary (or whatever herb you want) and return to the oven to bake for 5 minutes more
- Season generously with sale and pepper and serve hot
ROASTED VEGETABLES
- Preheat the oven to 400 degrees
- Peel and cut the vegetables into equal sized pieces, about 1-inch
- Toss the vegetables and onions in olive oil in a large bowl and season generously with salt and pepper
- Spread the pieces out in a single layer on one or two roasting pans so that the vegetables don't touch
- Roast until veggies are lightly browned and just tender, about 45 minutes to an hour depending on the veg (ours took an hour)
- Remove and toss with additional olive oil
- Season with salt and pepper and garnish with parsley before serving
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