This week will be a bit funny for posting because of Thanksgiving, so apologies and so on. Hopefully you are able to be with your family this week, and if not, that you are still with people you love. There are a few meals that I only ever loved at home, and did not enjoy as much outside of that setting. I have tried to reproduce these meals and only some have been successful. Now I can add steak to that list! For the vegetables, well, I have made them before, but this time I went a bit nuts. You can see the evidence below.
For steak, we have had numerous failures following all sorts of recipes. Finally, finally, we have our perfect steak dinner. Do you want to know what we did? Keep reading!
Directions for Steak
1. Preheat the oven to 400 degrees.
2. Pat the steak dry, then sprinkle salt and pepper on both sides.
3. Heat a small amount of oil in a cast-iron skillet over medium heat. When the oil begins to sizzle, place the steak in the pan. Cook for 2 minutes on each side to sear them.
4. Now move the cast-iron skillet to the preheated oven and bake the steak for about 5-10 minutes (depending on how rare you like it).
5. Let the steak rest at room temperature for about 10 minutes before serving. During that time, you can make a sauce from the drippings in the pan. I recommend adding caramelized onions and mushrooms with some garlic. Maybe even some brandy.
For the roasted vegetables, I cooked
- Garlic cloves
- Sliced onion
- Carrots (rainbow ones)
First I tossed the vegetables with some olive oil, all-purpose seasoning, salt, and pepper. Then I roasted the vegetables under some Cornish Hen wings (long story, but I thought I was getting Cornish Hens. Oh well. It still worked!) for about 1 hour at 375 degrees. I added chicken broth every 30 minutes, then added some flour at the end to thicken the sauce. Super tasty.