It's hard to believe now, but I "hated" steak for much of my life. As a kid, I remember hiding it in my napkin when my parents served it. Then, I slowly started trying steak more and more as I got older, and once I had a few awesome steaks (e.g., Buckhead's filet in Richmond - oh. my. god.), there was no turning back. I'm a steak lover.
Filet mignon is my favorite cut, followed by a sirloin. However, I've also come to appreciate some fattier cuts, such as NY strip - while not quite as tender, a strip is so flavorful and juicy when done right. Here's my fool-proof method for steak and potatoes:
Take the steak out of the fridge 30-60 minutes before cooking. You don't want to put it on the hot grill pan when it's really cold.
Drizzle olive oil over both sides of the steak. Then, season both sides liberally with your choice of steak seasoning. I like McCormick's Chicago Steak Seasoning as well as their Montreal Steak Seasoning. Or, mix up your own with coarse sea salt, fresh cracked pepper, garlic powder, and whatever else sounds good. You want to be sure to use plenty of seasoning here - this is what creates the nice crusty coating on the outside.
Heat a grill pan or outdoor grill over medium-high heat until very hot (let heat up for about 5 minutes before adding steaks). Add the steaks.
Leave them alone for several minutes, letting them brown on the first side. Then, flip and let cook on the other side.
For steaks that are about 1-inch thick and for a medium doneness (pink throughout, not red), I have good luck with 4 minutes on the first side then 3 minutes on the other side. For a slightly thicker cut, you may need to do 5 minutes on the first side then 4 on the second. Another method that I rely on for knowing when steaks are done is the "finger method." It really works! The main thing is...just don't overcook (and ruin) the steaks.
When done, remove, place on a plate, and cover with tin foil. Let rest for about 10 minutes.
For the oven-roasted potatoes, you want to chop 4-5 baby red potatoes into small bite-sized pieces. Lay them on a foil-lined baking sheet. Cover with a couple tablespoons of olive oil, and toss well with your hands.
Spread the potatoes out on the baking pan. Then season well with sea salt, black pepper, garlic powder, and dried thyme. Sometimes I sprinkle on some paprika as well. Whatever sounds good to you! Bake at 400 degrees for about half an hour.
Serve the steak alongside the roasted red potatoes and some greens. Perfect!
Basic Grilled Steak
-Two 6-8 ounce, 1-inch thick NY strip steaks (or filets or sirloins)
-Steak seasoning (such as McCormick's Chicago or Montreal steak seasoning)
-Remove steaks from fridge 30-60 minutes before cooking.
-Drizzle steaks with olive oil and rub over all sides.
-Season both sides of steak liberally with seasoning.
-Heat a grill pan (or outdoor grill) over medium high heat until very hot. Add steaks. Cook to desired doneness -- for medium, cook approximately 4 minutes on the first side, flip, and cook an additional 3 minutes. Adjust cooking time for varying thickness and preferences.
-Remove from grill. Cover in tin foil and let rest for 10 minutes.
Roasted Red Potatoes
(For 2-3 servings)
-4-5 baby red potatoes
-2-4 tablespoons olive oil
-Coarse black pepper
-1/4 tsp garlic powder
-1/4 tsp dried thyme
-Preheat oven to 400 degrees.
-Wash and dry potatoes. Chop into bite-sized pieces. Lay on a foil-lined baking sheet and toss in olive oil to coat. Spread out over baking pan. Season with spices to taste. Bake for about 30 minutes, until browned.