I am not sure if it is a “man thing” but sometimes I crave beef and potatoes. A stick to your ribs kinda meal that you know will undoubtedly clog your arteries but leave you with a smile on your face. One of those meals where you pat your full belly and wonder if your favorite pants come in a style with an elastic waist….
Well for The Partner’s birthday, he wanted something simple and satisfying. No fancy restaurants, no elaborate presentations and he wanted steak. So being the dutiful boyfriend I am, I scoured my recipe stash and pulled out two great recipes from Anne Bramley’s cookbook Eat Feed Autumn Winter. The Rib-Eye Steak with Whiskey Sauce is a super simple recipe with big flavor. It pairs nicely with the Caramelized Onion Mashed Potatoes whose spicy sweetness holds its own to the steak. Add a bold red wine to the mix and you have the makings for a great dinner party or a cozy celebratory dinner for two…….
Rib-Eye Steak with Whisky Sauce
2 Rib-Eye Steals (10-12 oz each)
1/2 cup whiskey
3/4 cup beef broth
1) Remove steaks from refrigerator and let come to room temperature
2) Preheat the oven to 500 degree (F). Generously salt and pepper steaks.
3) Heat large oven-proof skillet over high heat. Add steaks and immediately transfer pan to bottom floor of oven or to the rack in the lowest position.
4) Cook steaks for 4 minutes. Turn steaks, return to oven and cook for another four minutes.
5) Move steaks to a platter and tent with tin foil to rest.
To Prepare the Sauce:
6) Using the pan that you cooked the steak in, place on stove stop and add whiskey and beef broth to pan. Bring to a boil and cook until reduced to a generous 1/2 cup, approximately 5 minutes.
- Make sure that your steaks are room temperature before cooking. Otherwise, you will end up with an undercooked steak. This recipe cooks the steaks to medium rare.
- Just like when you cook with wine, make sure you use a whiskey you would drink. I like Maker’s Mark for this recipe.
- If you do not have a oven-proof pan, wrap several layers of tin foil around the handle of your pan to prevent it from melting. However, I strongly encourage you to purchase a cast iron skillet. For less than $10, it is a great pan to have in your kitchen arsenal.
Caramelized Onion Mashed Potatoes
4 tablespoons unsalted butter
3 medium yellow onions, cut in half and thinly sliced
2 cups half-and-half
3 pounds of Yukon Gold potatoes, peeled and cute into 1″ squares
1) Bring a large pot of water to a boil. While waiting for the water to boil, melt butter in large non-stick skillet over medium-low heat. Add onions and for 10 minutes while stirring occasionally.
2) Cover and cook for 10 more minutes. Uncover and cook until golden brown for another 10 minutes.
3) Once onions are browned, place in food processor and purée with 1/2 cup of half-and-half and 2 teaspoons of salt. If mixture is too thick, gradually add 1/2 cup of half-and-half until you get a smooth mixture about the consistency of applesauce.
4) Once water is boiling, add potatoes and cool until soft, about 15 minutes. Drain and return to pot. Add pureed onion mixture and remaining half-and-half and mash until smooth. Or all ingredients can be added to the bowl of an electric mixer fitted with the whisk attachment. Whip until smooth.
- It may seem overly complicated but the method described is the easiest way to make perfect caramelized onions every time. The uncovering and recovering of the pan allows enough moisture to be retained to ensure the onions don’t burn but not so much that they steam.
- I don’t like completely smooth mashed potatoes – they remind me of baby food, ergo I opt to mash them by hand for a chunkier style. If you use an electric mixer to make the potatoes, be sure not to over whip, or you will end up with wallpaper paste.
So tell me, do you have any dishes that you crave? Leave a comment and tell me!