Did everyone have a good week?! I can’t believe it is Friday already!! But, now it is time to celebrate.
As I said yesterday, I am gearing up for the Los Angeles Marathon on March 15th (it can’t come soon enough!) and last weekend I was craving a big hunk of red meat, so I decided to give cooking a steak at home a try. I had never cooked one at home. I had always left that for a treat when I went out to a restaurant, but watching Masterchef Junior and seeing children cook a steak gave me confidence that I could finally cook a perfect one.
So, off to Whole Foods I went to purchase 2 filets (in case the first didn’t come out the way I wanted). Both were delicious, so I wanted to share them with you! First, a few tips I have found helped with the success of my steak dishes.
1. Good quality meat! I got mine from Whole Foods, but if you have a local butcher, this is a suggestion as well
2. Let the meat thaw for at least 20 minutes before cooking. You want it at room temperature to ensure even cooking (this should be done with ALL of your meat and poultry!)
3. Baste in butter!
4. Let the meat rest 3-5 minutes before serving and enjoying.
Follow the recipes below for two delicious tasting steaks
Coffee Cocoa Cinnamon Dusted Steak:
6 Ounce Filet
2 TBSP Coffee
1 TBSP Cocoa Powder
1/2 TSP Cinnamon
1/2 TSP Cayenne Pepper
2 TBSP Butter
Season each side of filet with salt and pepper
Pour other spices in small bowl and stir to combine
Rub spice mixture on each side of steak
Heat sauté pan to medium high heat and spray with olive oil
Add steak to pan once hot
Cook one side for 4 minutes, then flip steak
(you may have some rub tidbits that start to burn. go ahead and spoon this out!)
Add butter and once butter is melt start basting steak. This mean, tilt the sauté pan and spoon butter over the top of the steak. Do this for approximately 3 minutes, or until meat “springs” back when you touch it.
Remove steak and let rest for 5 minutes. Serve with sides of choice!
The next night, I cooked steak again, but this time I only seasoned with salt and pepper. When I basted, I added 2 cloves of garlic cut in fourths and a few sprigs of rosemary.
I cooked my steak medium, but if you like yours a different way, here is a chart from Omaha Steaks as a guideline.
P.S. If you are wondering what the heck kalettes are, don’t worry, that post is coming soon!