Tuesday, July 12, 2016

Basted Ribeye Steak with Chimichurri and Cajun Spiced Oven Roasted Potatoes

Whenever I start a blog post by saying "This one will be short and sweet" I end up lying, so, while I will not say that this time, don't count that expression out. 

I like to treat myself to a nice dinner now and then, particularly at payday, and splurge just once a month. I especially love being asked to cook this type of dinner for a group of people as it has a rustic elegance about it. 

People have any number of ways to treat their steaks prior to grilling or searing.  Some rub it with an elaborate rub, some simply season with salt and pepper, some do not season it at all, but allows the cooking process to bring out the natural flavors of the meat. I prefer to season with salt and pepper. 

I allow the steak to come to room temperature for about thirty minutes or so before cooking.  In the meantime, I sliced baby Yukon Gold potatoes into thick discs and generously seasoned them with a store-bought Cajun spice blend. I drizzled them with extra virgin olive oil and let them sit for bit in the seasoned oil with fresh sliced garlic in a baking pan while the oven came up to temperature at 400-degrees. I start oven roasted potatoes first, of course, because they take longer to cook than the steak. The potatotes will take about twenty minutes. 

At ten minutes till the potatoes are ready, fire up your grill or place your skillet over high heat.  If you are using a cast iron skillet as I have, shown above, there is no need to add oil.  If you place a drop of water in the skillet and it sizzles, you are ready to sear the steak!  Place it in the center of the skillet and allow it to sear for about four minutes before turning it.  Allowing the steak, at room temperature, to sear on high heat allows the sugars to break down and the steak will release easily.  IF it does not release readily, freely, give it a little more time; the meat will release when it is ready. When you do flip the steak, allow it to sear for two minutes, reduce the heat to medium, and add two or three tabs of butter, along with a crushed garlic clove and herbs, whatever you have on hand.  Baste the steak for the next four minutes, allowing the herb infused butter under the steak, as well.  The aroma will make you light-headed!

Garlic and sage in butter for basting. 

Next, the chimichurri, to be drizzled atop the steak.  This can certainly be made well ahead of time and left in the refrigerator, even overnight. You can make a chimichurri (though mine is more of a pesto because I addeed cheese) out of any greens you like.  I used scallion greens and cilantro. Place the greens into a blender or food processor along with 3 tablespoons of extra virgin olive oil, salt and pepper. Add the cheese and scrape down the sides of the processor or blender with a spatula. If the chimichurri is thick, add a little more evoo until it is a bit more loose.  Cover with saran wrap and place in the frig until ready to use. 

Add the chimichurri atop the steak and plate the Cajun spiced potatoes. 

I garnished with basil chiffonade.  
What a delicious way to treat yourself and those you love.  With that, Thank You so much for your visit!  Now, get inspired and go cook for someone you love!  But ask them to do the dishes.  :)