Big menu coming out of the gates tonight – when you consider it is a Tuesday evening.
- goldfish crackers
- Cast-iron seared grass-fed ribeye steak – 32oz from Terra Cole Butchery in West Seattle
- Baked french fries
Now you ask… How will all of this get prepared?
Plan of attack
For the steak I’ll follow this “outline”
Remove ribeye from the refrigerator and let it come to room temp.
Salt it 30 min before cooking.
Used a 3/1 ratio of canola and butter to baste it before grinding some pepper over it.
Seared it on each side for 60 seconds in a hot dry skillet on high and then put the skillet in the oven for 8 min a side at 375 (Goal is a perfect medium rare).
- Rest steak ~15-20 minutes – keep it on the oven top covered on a plate so the heat coming up out of the oven would indirectly keep it warm.
For the french fries (original recipe from Sweet C’s Designs)
- Using a mandolin slice potato (yukon gold and sweet potato) up in to thin french fries
- Soak french fries in cold water – for ~1hr (helps get rid of the starch and thus crispier when baked)
- Remove fries and put on paper towels and pat dry – let sit for ~10 minutes to dry further
- Pre-heat oven to 400 degrees
- In a bowl toss a few tbsp of olive oil and french fries to coat
- Put parchment paper on a baking pan (or two depending on how many fries you’ve cut)
- Salt and pepper fries
- In oven for ~25-30 minutes
- Remove and flip french fries – so you can bake evenly on all sides
- Back in oven at 450 degrees for ~5-15 minutes – depending on thickness
- Remove and eat (once cool of course)
Challenge with this menu is that I need to balance cooking the french fries and steak in the oven at (or around) the exact same time. Planning on cooking the steak first and then the fries (but may get creative and try to just cook the steak in the cast iron skillet on the stove top).
Will let y’all know how this turns out.