Cast Iron Steak

This method of cooking a steak is so good that you won't even miss the BBQ taste...plus, you can enjoy a great steak in the dead of winter. Within this post are some really great tips that transfer to all steak cookery. Use them, and you will have perfect steak every time.

First of all, you need to make sure to purchase the right steak. For any method of cooking, you need to make sure that there is a decent amount of marbling within the steak. Marbling is the little flecks of fat that run through the steak. This fat will keep your steak juicy and tender. Without fat, your steak will be tough and dry everytime. The steaks I used are New York Strips that I purchased at my local butcher. You can see the little specks of fat all through the steak and also the great fat cap around the edge. Don't be afraid to ask for well marbled steak when you buy it.

Make sure to let your meat (of any kind) sit out and warm to room temperature before cooking. This will make for even cooking. Also, when meat is cooked directly out of the fridge, it tends to tighten up. Letting it rest on the counter prior to cooking allows the meat to relax before you cook it and this will improve your tenderness ten fold. Preheat your oven to 500 degrees.

Next up is seasoning. I am a purist when it comes to my steak. It is my opinion that all you need is salt and pepper. When seasoning your steak, use kosher salt. Kosher salt has a  lighter taste than regular table salt and is larger than normal salt. This makes a nice crust on the steak and also makes it easier to evenly sprinkle on. The key to salting your meat (of any kind) is to take a pinch and sprinkle it from a good two feet above the meat. This will ensure you get an even coat. Liberally salt your beef. It can handle it. Also, use a good amount of pepper...beef and pepper are best friends.

Heat up your skillet to as high as it will go. I love to use my cast iron skillet for this. Open a window and take the batteries out of your smoke alarm because it is going to get incredibly smoky. Once your pan is screaming hot, put your steaks in and press down on them a bit to make sure you have the whole surface in contact with the skillet. Set a timer for 2 minutes and DO NOT TOUCH YOUR STEAK. Turn it over and set your timer for another 2 minutes. I REPEAT, DO NOT TOUCH YOUR STEAK. Flip your steak over once again and put it in the oven. Set your timer for another 3 minutes and take it out.

TIP: Stop playing with your food while it cooks, especially on the BBQ. We have all seen those people who constantly turn and flip and move the meat on the Q. This will release the juices from the meat and dry it out. Also, do not press on your meat! When you do this, you are committing food murder! Resist the temptation to press down and get that impressive flare up that you love so much...your food will thank you for it.

Remove the steak from the pan and transfer it to a plate to rest.

TIP: Add a nub of butter on top and a sprig of rosemary if you have it.  The little nub of butter is a steakhouse trick that really sets your steak apart from the norm. I sometimes make a compound butter with red wine vinegar and shallots that goes on my steak...this will really kick it up. Regular butter is just fine though. (Please don't use margerine..that still is vile)

TIP: I dipped my rosemary in boiling water (that I was using for carrots) prior to using it. This little trick will awaken the essential oils in the rosemary.

Cover the steaks loosely with foil and let them rest for 5 minutes. Use this practice with all of your meats. If you don't let your meat rest, the juices will all come out. When you cook meat, the heat makes the juices "go crazy" inside and allowing your meat to rest lets them relax and disperse back into the muscle.

TIP: Let all steaks, chops, chicken breasts rest for 5-10 minutes and allow a roast to rest for 30 minutes before you carve them. When cooking a turkey, I allow the bird to rest as long as I cooked it. This Christmas, my bird was in the oven for 2 1/2 hours and it rested for that long after as well.

Strawberry Parfait with Balsamic Reduction

This recipe is really all about the balsamic reduction for the parfait. The reduction, or syrup, is incredibly complex and delicious and goes on so many dishes. It is not only great on ice cream or gelato, but would be wicked drizzled on a Filet Mignon with some crumbled goat cheese. It doesn't hurt that it is incredibly easy and impressive at the same time. By the way, there are very few calories and zero fat in Balsamic Vinegar... :) Your welcome.

Balsamic Reduction:

2 cups good quality Balsamic Vinegar
4 tsp white sugar

Combine the ingredients in a small pot and bring to a simmer.

Let the mixture simmer until it has reduced by about 3/4. You can check the readiness of it by dipping a spoon in the pot. If the reduction covers the spoon and does not drip off, it is ready.

Take the reduction off the heat and let it cool to room temperature. This stores in your fridge for weeks. Enjoy the accolades from your friends....and don't tell them how easy it is.

Handmade Pizza

I have just started experimenting with pizza and I have to say, this pizza crust rivals any restaurant that I am able to get pizza at.

The Dough:

1 3/4 cup warm water
1 Tbs Extra-Virgin Olive Oil
2 tsp Kosher Salt
1 1/2 tsp Dry Active Yeast
1 1/2 tsp White Sugar
3 1/4 cup White Flour
1 cup Whole Wheat Flour

Pour the water into a large bowl and mix in the oil, salt, yeast, and sugar. The mixture won't dissolve completely, don't worry about it.

Add the flour and mix until it forms a consistent dough. The best way to do this is with the handle-end a wooden spoon. This will ensure you don't over mix and also will keep the clumps of dough off the spoon.

Cover the bowl with plastic wrap but leave a small opening so that the gas can escape. Let this sit at room temperature for 2 hours to rise.

Put the dough in the fridge for at least 3 hours with the loose plastic wrap on it still.

Now, you can cut the dough into grapefruit-sized balls (feeds about 2-3 people each) and freeze them if you like. Make sure to freeze them individually in zip lock baggies. If you freeze them, put them in the fridge overnight to thaw.

Let the dough rest at room temp for 30 mins - 1 hour to get back up to room temperature.

Take the dough out of the bowl /plastic baggie and stretch it into a ball by folding it into  itself a few times. Don't do this too many times or it will toughen the dough.Let the dough rest for another 15-20 mins.

Now you are ready to stretch or roll out your dough. Roll the dough out on a floured surface and place on a olive oil greesed cookie sheet for thin crust, or use your hands to push it out on the sheet for thicker crust.

Start your oven to as hot as it'll go. (about 550 degrees)

The sauce:

You can use any store bought sauce or make your own by pureeing a can of whole tomatoes and simmering it until it reduces by about half. You can add some chopped basil to this if you like.

Suggested Toppings:

There are so many combinations that you could use. The one pictured here is a half-and-half pizza:

Side 1: Cherry Tomato, Mozzerella & Basil (drizzled with olive oil after cooking)
Side 2: Chorizo Sausage, caramelized onion, roasted red pepper and jalapeno (Yes, it's as good as it sounds)

The taste is really dependent on where and how you place the toppings. Here are some suggestions of my favorites:

Topping Proceedure Placement Caramelized Onion Saute (on low heat) sliced onion for about 30 mins Bottom above sauce Roasted Red Pepper I would just buy the jarred ones but you can throw them on the   Top  BBQ until the skin blackens. Put them into a ziplock bag for This will loosen the skin and you can just peel it off Chorizo Open the sausage casing and sautee in olive oil until crispy Top  Roasted Garlic Cut a head of garlic in half and drizzle olive oil over the cut half.  Top or under cheese Wrap the in tin foil and cook at 375 for 1 hour Prosciutto Proscuitto is basically Italian, dry-cured ham. Just lay it over the  Top top of the pizze, raw and it'll crisp up. Go easy…it's salty Jalapeno or Poblano Cut the pepper in half and remove the seeds and white part. This Anywhere  is where all the heat lies. You can then dice them up and sprinkle them on the pizza. Great pepper taste without killing your tounge.  Basil Leaves Just rub a slight bit of olive oil on the leafs and place them on the very top.  Top They will crisp up and taste incredible Arugula This peppery lettuce goes great on top of bold pizzas (like my caramelized  Top onion and chorizo) Put it on AFTER the cooking
Cook your pizza at 550 for 12 minutes, or until the crust bubbles and starts to turn deep brown. Let your pizza rest for 2 or 3 minutes before you cut into it.