Two Steak Recipes! Steak and Potatoes and Steak and Pasta!

Bone-In Rib Steak with Oven Roasted Potatoes and Fresh Herbs

The Fourth of July causes people to gleefully break out and shine up their grills and cast iron skillets, prepping them to be clean and ready to be used on one of the busiest Q days of the year in the USA. Due to a ban on charcoal grills where I live (someone improperly disposed of hot coals which caused a dumpster fire on the property) I had to cook inside. 
I chose bone-in ribeye steaks with an ulterior motive, to give them to my little dog, Gus. 

I had my local butcher season the steaks, both sides, with their special seasoning and allowed them to come to room temperature.  I had tossed the potatoes in 3 tablespoons grape seed oil and seasoned them with salt, pepper, fresh thyme, rosemary, sage and oregano and garlic and about two rounded tablespoons of coarsely chopped onion.  

I began sauteing the potatoes on the stove top over high heat, then oven finished them at 400-degrees for twenty minutes. 

I went a little overboard with the fresh herbs for dramatic effect, but to be honest, the flavors, when basted with three tabs of butter and garlic were mouth-watering and it was almost more fun to just smell the plated steak than to eat it.  ALMOST!!!

Another view before infusing the butter with the fresh herb's flavors and basting the steaks. 

I ate one of the steaks on Independence Day and used the other steak for a simple and delicious recipe that follows this one!

I plated simply, steak and potatoes garnished with finishing salt and fresh herbs.  So delicious!!!

The next recipe involves steak and pasta, plated differently than above. Tons of flavor, a simple and easy dish from start to finish, and, only one pot!

Steak and Pesto Zucchette Pasta

This next dish is a basic thirty minute dish. In this case, the steak is already done from the previous night's dish. The ingredients for this dish is very small and delicious.

Ingredients:

1 medium red or red onion

3 large or 6 medium cloves garlic, grated

1 4-ounce jar pest or your own homemade pesto

1 tablespoon dried Italian seasoning

salt for the water

steak, sliced

3 tabs butter

Parmesan 

Bring four quarts of water to a roiling boil. Liberally salt the water and the appropriate amount of pasta of your choice; I used a round hollow pasta, Zucchette which would catch the pesto easily. 

Cook the pasta about twelve minutes. Strain the pasta and add the butter. Add the onion and stir with a pinch of salt when the butter foams. Saute about three minutes. Add the garlic, the dried Italian seasoning and half of the pesto and the pasta.  Stir to incorporate to coat the pasta with the butter and add the remaining pesto. Continue to stir.  

Plate the pasta evenly and garnish with fresh herbs and Parmesan. Top with Parmesan and fresh herbs and a drizzle of a blend of olive oil and balsamic.  

I served this family style but it could certainly be served per person. What a great way to show someone you love them!

With that, Thank You for your readership and viewership!  I am, as always, grateful for you all!

Now, Go Cook For Someone You Love!

~Martin

In-House Cook