Jeekinz
Washing Up
Reverse sear NY Strip steak, steak sauce, sauteed mushrooms, chopped spinach.
For the strip steak:
I used a 2" thick NY Strip, bring to room temp, then cook in a 215F oven for about 24 minutes until you reach an internal temp of 100F. Get a pan as hot as you can get, sprinkle the steak with salt, and sear 1 minute per side. I used about 2 tablespoons of canola oil in the pan. Season with fresh pepper, rest, and slice. Wait until the steak is completely cooked before you add the pepper so it doesn't burn.
I found that the reverse sear method pales the meat a bit. Even though the steak looks medium, it was actually cooked and had the texture of medium rare. I don't know what causes this, but it comes out lighter than the norm.
For the mushroom: Heat about 3 tablespoons of oil in a pan an add about 2-3 cups of sliced cremini mushroom. Add salt and pepper. Keep an eye on the oil in the pan, you want it a bit "wet" to get the proper color. The mushroom will soak up the oil so add if necessary. Toss in 2 sprigs of thyme and toss, deglaze with 1/4 cup white wine. Just before the mushrooms are done and the liquid has reduced, finish with the juice of 1/2 lemon. Just before you serve remove the thyme sprigs and discard.
For the sauce:
In a saucier, sautee 2 cups mire poix in olive oil until slightly brown. You can use the celery tops and even leave the skin on the carrot. Once slightly brown add 1/2 cup red wine, 2 bay leaves, 2 tablespoons peppercorns, 2-3 thyme sprigs, 12oz beef stock, 1 tablespoon of dijon mustard and 1 tablespoon of prepared demi glace. Bring to a boil, reduce to 1/2 - 3/4 cup (about 10 minutes) then strain. Return the sauce back to the pan and set aside until the rest of the dinner is done. When everything else is ready, reheat the sauce, bring to a boil. Melt 1/2 tablespoon at a time of cold butter. Two table spoons should be enough. Whisk and serve.
For the spinach:
Thaw 1 box of frozen chopped spinach and drain. Heat in a pan with sliced garlic, salt, pepper, red pepper flakes and olive oil. Keep adding oilive oil to the pan to keep it from drying out. I used about 4-5 tablespoons.
For the strip steak:
I used a 2" thick NY Strip, bring to room temp, then cook in a 215F oven for about 24 minutes until you reach an internal temp of 100F. Get a pan as hot as you can get, sprinkle the steak with salt, and sear 1 minute per side. I used about 2 tablespoons of canola oil in the pan. Season with fresh pepper, rest, and slice. Wait until the steak is completely cooked before you add the pepper so it doesn't burn.
I found that the reverse sear method pales the meat a bit. Even though the steak looks medium, it was actually cooked and had the texture of medium rare. I don't know what causes this, but it comes out lighter than the norm.
For the mushroom: Heat about 3 tablespoons of oil in a pan an add about 2-3 cups of sliced cremini mushroom. Add salt and pepper. Keep an eye on the oil in the pan, you want it a bit "wet" to get the proper color. The mushroom will soak up the oil so add if necessary. Toss in 2 sprigs of thyme and toss, deglaze with 1/4 cup white wine. Just before the mushrooms are done and the liquid has reduced, finish with the juice of 1/2 lemon. Just before you serve remove the thyme sprigs and discard.
For the sauce:
In a saucier, sautee 2 cups mire poix in olive oil until slightly brown. You can use the celery tops and even leave the skin on the carrot. Once slightly brown add 1/2 cup red wine, 2 bay leaves, 2 tablespoons peppercorns, 2-3 thyme sprigs, 12oz beef stock, 1 tablespoon of dijon mustard and 1 tablespoon of prepared demi glace. Bring to a boil, reduce to 1/2 - 3/4 cup (about 10 minutes) then strain. Return the sauce back to the pan and set aside until the rest of the dinner is done. When everything else is ready, reheat the sauce, bring to a boil. Melt 1/2 tablespoon at a time of cold butter. Two table spoons should be enough. Whisk and serve.
For the spinach:
Thaw 1 box of frozen chopped spinach and drain. Heat in a pan with sliced garlic, salt, pepper, red pepper flakes and olive oil. Keep adding oilive oil to the pan to keep it from drying out. I used about 4-5 tablespoons.
.....or in someones tummy....
