by Lauren Joffrion
When you think of a decadent meal, what comes to mind? Do you have those nights when you crave that meal, but you just don’t want to dress up and go out? I’m always craving a steak dinner on a Saturday night, but I can’t always afford to drive to the nearest steakhouse and spend like a queen. Steak dinners are hearty, rich, and are typically associated with dates, special occasions, you name it! If you have a hankering for a perfectly executed steak dinner, look no further. I’m here to show you how to bring that steak dinner to your own dinner table. Anyone can make a mundane Monday feel like a sublime celebration using these techniques. Perfecting your “steak game” is easier than one would think. There are many pros to cooking your own meals at home! For one, you’re saving money that you would spend on drinks, or a hefty tip. This way, you can have your steak and eat it too. Want to up the ante? Pair your favorite cut of steak with a red wine such as a rich Cabernet, Malbec, or Zinfandel. My personal favorite is a California Zinfandel because even though it is lower in tannins, it blends beautifully with the spices, but is rich enough to compliment the steak. Second to the steak itself would be a hearty appetizer to provoke those taste buds. Stuffed mushrooms are different, but also earthy enough to compliment the beefiness of your steak. Satisfied with dinner, but still have a sweet tooth? Fresh berries with zabaglione and infused whipped cream can make any novice look like a pro. This dessert is light and refreshing, but still just enough to satisfy your cravings. Now that the basics have been covered, your table is ready.
PERFECT CAST IRON STEAK
INGREDIENTS
10 oz New York Strip Steak (about 3/4 to 1 inch thick)
2 Tbsp Extra Virgin Olive Oil
4 Tbsp of Sea Salt
1 Tbsp Black Pepper
1 Tbsp Dehydrated Garlic
1 Tbsp Dehydrated Onion
2 tsp Dried Thyme
2 tsp Dried Rosemary
2 tsp coriander
3 Tbsp Butter
2 Fresh Rosemary Sprigs (or Thyme, if preferred)
2 Garlic Cloves
DIRECTIONS
- Preheat oven to 375 degrees
- Let steak sit until it’s room temperature
- Generously rub the steak on both sides with olive oil, and the dry spice mixture. Let the seasoned steak sit while you heat your cast iron skillet over a high heat. You want this skillet to be screamin’ hot to get a good sear.
- Place steak in the hot skillet and let sit for about 3 minutes (do not move it). When the first three minutes have passed, flip the steak and let cook for another three minutes on the opposite side.
- If you like your steak medium rare (as pictured) put the skillet with the steak into the preheated oven for 5 minutes. Leave in longer if you desire a medium, medium well, or well-done steak.
- Remove steak from skillet, onto a plate and cover with foil while it rests (important so that your steak stays juicy).
- While the steak rests, take your cast iron pan and heat over a medium flame. Add butter, fresh rosemary springs, and garlic. Let the butter infuse for about 2 minutes. Plate your steak and ladle a little of the infused butter over the top.
- Serve and enjoy.
FRESH FRUIT WITH CHARDONNAY ZABAGLIONE
INGREDIENTS
7 Large Egg Yolks
1/2 Cup and 1 Tbsp of Granulated Sugar
3/4 Cup of Chardonnay
1 tsp Lemon Juice
Pinch of salt
Fresh Raspberries
Fresh Blueberries
For the Infused Whipped Cream:
3/4 Cup Heavy Cream
2 tsp Gran Marnier Liqueur
1 tsp Granulated Sugar
DIRECTIONS
1. Over a double boiler (a pot with a detachable upper compartment (metal bowl) heated by boiling water in the lower one) beat egg yolks, salt, and sugar until light in color.
2. Slowly whisk the Chardonnay into the yolk mixture. Continue whisking until the mixture is completely smooth and quadruples in volume, for about 2-3 minutes. The consistency should be thick, and coat the back of a spoon. Remove from heat once smooth.
3. To make whipped cream, combine heavy cream, Gran Marnier, and sugar. Whisk (or beat) until the cream reached stiff peaks.
4. To assemble, add berries to a martini glass, top with warm zabaglione, and add a dollop of the whipped cream. If desired, sprinkle with a pinch of cinnamon and serve with a shortbread cookie.
BACON-CHEESE STUFFED ‘SHROOMS
INGREDIENTS
12 Large White Button Mushrooms
1 8oz Pack of Cream Cheese
2 Tbsp Heavy Cream
3/4 Cup of Shredded Mozzarella
1/3 Cup of Grated Parmesan (plus extra to sprinkle on top, once baked)
1/2 Cup of Bacon Pieces
2 Tbsp Olive Oil
1 Small Yellow Onion (diced)
1/4 tsp Garlic Powder
1/4 tsp pepper
1/4 tsp salt
1/4 tsp paprika
1/2 Cup of Breadcrumbs
Fresh Chopped Parsley (for garnish)
DIRECTIONS
1. Preheat oven to 400 degrees. While your oven heats, clean and de-stem your mushrooms. Cute a very small sliver off of the bottoms so that they sit flat while baking.
2. Prepare the filling by mixing the cream cheese with the heavy cream, mozzarella, parmesan, spices, and bacon.
3. Meanwhile, sauté the diced onion with the olive oil over a medium heat. Sautee onions until soft and translucent. Then add to the filling mixture.
4. Once the filling is incorporated, spoon the mixture into each mushroom. After all of the mushrooms are filled, put them on a baking sheet, each an inch apart, and then bake for 30 minutes.
5. Take mushrooms out and sprinkle with parmesan and breadcrumbs. Put them back in the oven to bake and brown for another 7 minutes.
6. Once they are slightly browned, remove them and then garnish with the fresh chopped parsley.