Steakhouse Vegetables Food

STEAKHOUSE VEGETABLES

Steps:

• Preheat a large, heavy skillet over medium-high heat.
• While it heats, find a tight-fitting lid for it.
• Splash in a puddle of the oil, then the butter in the middle of the oil.
• Swirl gently.
• When the butter just begins to brown, add the vegetables.
• Saute for a few minutes until they brighten and start to brown here and there.
• Season with the thyme, salt and pepper, then toss evenly.
• Add a splash of water and immediately cover with a tight-fitting lid.
• Braise for a few minutes until the vegetables finish cooking through.

STEAKHOUSE STEAKS

Steps:

• Preheat the oven to 400 degrees F.
• Heat a large, well-seasoned cast iron skillet over high heat until very hot, 5 to 7 minutes.
• Meanwhile, pat the steaks dry with a paper towel and brush them lightly with vegetable oil. Combine the fleur de sel and cracked pepper on a plate and roll the steaks in the mixture, pressing lightly to evenly coat all sides.
• When the skillet is ready, add the steaks and sear them evenly on all sides for about 2 minutes per side, for a total of 10 minutes.
• Top each steak with a tablespoon of butter, if using, and place the skillet in the oven. Cook the steaks until they reach 120 degrees F for rare or 125 degrees F for medium-rare on an instant-read thermometer. (To test the steaks, insert the thermometer sideways to be sure you're actually testing the middle of the steak.)
• Remove the steaks to a serving platter, cover tightly with aluminum foil and allow to rest at room temperature for 10 minutes. Serve hot with Roquefort Chive Sauce on the side.
• Bring the heavy cream to a boil in a small heavy-bottomed saucepan over medium-high heat. Cook at a low boil, stirring occasionally, until the mixture has become thick and creamy, about 20 minutes. Remove the pan from the heat, add the cheese, salt, pepper and chives and whisk rapidly until the cheese melts.
• Yield: 4 servings