This
steak is SO good, you won't believe it was done indoors, so simply... serve
with a Twice-Baked Potato and you've got it made.
Another
recipe from Alton Brown, 'Good Eats', Food Network.
1 boneless
rib eye steak, 1 1/2-inch thick
Canola
oil to coat
Kosher
salt and ground black pepper
Place
10 to 12-inch cast iron skillet in oven and heat oven to 500 degrees. Bring
steak(s) to room temperature.
When
oven reaches temperature, remove pan and place on range over high heat. Coat
steak lightly with oil and season both sides with a generous pinch of salt.
Grind on black pepper to taste.
Immediately
place steak in the middle of hot, dry pan. Cook 30 seconds without moving. Turn
with tongs and cook another 30 seconds, then put the pan straight into the oven
for 2 minutes. Flip steak and cook for another 2 minutes. (This time is for
medium rare steaks. If you prefer medium, add a minute to both of the oven
turns.)
Remove
steak from pan, cover loosely with foil, and rest for 2 minutes. Serve whole or
slice thin and fan onto plate.
Jenny's Pork Tenderloin a
la' Pat Neff
From
a dear friend, some of the best Pork Tenderloin you'll ever eat... thanks, Pat!
You're one of the *nicest* people I ever met.
Small
Pork Tenderloin (comes in vacuum-sealed packet from Hormel) seasoned with fresh
cracked pepper and garlic powder. Marinate in::
1/3
C Olive Oil
1/3
C Soy Sauce
1/3
C White Wine
Grill
over charcoal, brushing with equal parts butter, Strawberry preserves and Gran
Mariner (orange-flavored liqueur).
This
is THE best beef stroganoff you'll ever eat... and it's quick. It's easy. What
more could you ask?
Butter
and/or olive oil for frying
8 ounces
mushrooms, sliced (I double this)
2
medium onions, diced (I only use 1 onion, but it's a big one!)
1
(20-ounce) sirloin steak, cut into 1-inch strips
Flour
for dredging
1/2
cup red or white wine, plus more for deglazing pan
16
ounces beef stock
1
pint sour cream
1
tablespoon Worcestershire sauce
Salt
and pepper
Egg
noodles or rice as an accompaniment
Garnish:
parsley
In
a hot sauté pan melt butter and sauté the mushrooms first then add the onions.
The mushrooms take a little longer.
In
a separate pan brown strips of sirloin that have been dredged in flour. Set
aside. When the onions and mushrooms are done, deglaze both of the pans with a
little white or red wine and combine all ingredients into one pan.
Add
2 cups beef stock, white wine or water and 1/2 of the pint of sour cream.
Simmer for 30 to 45 minutes. During the cooking the sour cream will separate
and some of the butterfat will become visible. This is normal, just stir the
pot. Just before serving add the balance of the sour cream, stir to combine.
Serve over noodles or rice and garnish with parsley.
This
is especially good with home-made bread and a salad... and I've been known to
leave out the parsley.
§
"The
second day of a diet is always easier than the first.
By
the second day you're off it." ~Jackie Gleason