- Pan-Seared & Oven-Roasted Ribeye Steak
- Roasted Fresno Chiles from Fe.'s Garden
- Steamed Green Beans with Irish Butter & Lemon
- Romaine, Arugula, Radish Salad with Lemon & Garlic Vinaigrette
Just a wee tip. If you're cooking a nice thick steak like the beauty I bought at Cookbook on Sunday, searing it in the pan and finishing it in a hot oven is a smart idea. Use a cast-iron skillet, and heat until very hot (about 3 minutes), add oil or butter (I tend to use grapeseed or canola oil) and sear the steak until deep brown with perhaps a little char on both sides. Since I don't know the size or thickness of your steak or how you like your meat cooked, all I can say is a few minutes per side for medium rare, which is how I tend to like steak cooked. When deeply colored, throw the pan in a 400 degree oven for a two or three more minutes. Presto, beautifully cooked steak. I know it isn't as simple as that. It takes a bit of checking and practice to nail it, so don't be afraid to make a little incision and take peek.
This method produces a much nicer steak than searing the hell out of the meat for the entire cooking process. Just remember to start with a really hot pan, so you can achieve the color you desire.
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