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CookTeaser

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RECIPE

Serves 2

A CookTale

One would think that I had stock in The Smokehouse of The Catskills based on the accolades I continually bestow. But once again last evening’s Porterhouse Steak, merited the praise. A pound and a half of beautifully marbled beefsteak, tasty and tender as the king of steaks should be. Accompanied with pan fried young Potatoes purchased at the Farmer’s Market, and sauteed Artichokes from Mr. Birds Eye, and a large dollop of Tomato Jam. A hearty dinner on a rain drenched evening.

INGREDIENTS for the Porterhouse

1-1/2 LB Porterhouse Steak (1-1/2″ thick)
Kosher Salt & black Pepper
1 TB of EVOO for the steak+ 1 TB of Butter for the pan

METHOD

1. Highly season the Steak with Salt, Pepper & EVOO. Set aside while the other dishes are prepared.

2. At cooking time, heat a cast iron grill pan to smoking hot. Add the 1 TB of Butter and when the sizzle stops, add the steak, weighing it down with a grill press. Grill for 3 minutes, turn 90 degrees & grill for another 2 minutes. Turn the Steak & repeat the procedure. Remove to a cutting board & allow it to rest for 5 minutes or more. The internal temperature should be 120 degrees, on the rare side.

INGREDIENTS for the Pan Fried Potatoes

1 LB of small White or Yellow Potatoes (skin on, cut lengthwise into 1/8″ slices)
2 Garlic Cloves (thinly sliced)
1 TB of EVOO for the Potatoes + 1 TB of Butter for the saute part
Kosher Salt & Black Pepper + a 1/2 tsp of Red Pepper Flakes

METHOD

1. Add the sliced Potatoes & the sliced Garlic to a large bowl. Gently toss with the Salt, Pepper, Red Pepper Flakes & EVOO.

2. Heat a large saute pan to medium high. Add the Butter, and when the sizzle stops, in a single layer add the Potatoes &
Garlic. Most likely it will require cooking in batches, removing each back to the bowl as they’re browned, crisped & tender.

3. When they are all cooked, just before serving time put them back in the pan and toss to re-warm.

INGREDIENTS For the Sauteed Baby Artichokes

A Box of Birds Eye frozen Baby Artichokes (left to defrost)
1 TB of EVOO + 1 TB for the pan
Kosher Salt & White Pepper & 1/2 tsp of Red Pepper flakes

METHOD

1. Add the defrosted Artichokes to a large bowl. Add the EVOO & the Salt, Pepper & Red Pepper flakes

2. Heat a saute pan to medium high, add the additional TB of EVOO. Empty the bowl of Artichokes into the pan. Toss & saute until they begin to brown, crisp & tender when the tip of a paring knife is inserted.

3. Ready to plate.

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