Saturday, July 16, 2011
Steak and Potatoes
1 - Rib-Eye Steak, your choice of size and cut. (I prefer mine well marbled).
1 - Dry Rub (your favorite)
8 - Small Yukon Gold Potatoes
1/2 Cup of Bleu Cheese
About two hours before you're ready to cook lightly tenderize the steak and then rub it down with your favorite rub. Place it in the refrigerator.
Wash the potatoes, place them in a pot of cool water, and start the water boiling. You'll boil them until they are fork tender (about twenty to twenty five minutes on my stove). As the potatoes start to heat turn the oven broiler on and set the rack about five inches from the broiler.
Once the broiler is heated up, place the steak on a small broiler pan and put it into the oven. Broil the first side of steak for six minutes. At the end of size minutes, turn the steak and broil for three additional minutes. Then, liberally sprinkle the steak with bleu cheese crumbles and put it back into the broiler for another two or three minutes, until the cheese is melted and browned. Take the steak from the oven and let it set on the counter (always let a broiled steak set for five to ten minutes once cooked, this will ensure the meat is evenly cooked through and through).
When the potatoes are done (you'll be able to easily slip a fork through them), place them on the plate with the steak and serve. (I generally lightly dust them with pepper). You can compliment it however you want - I prefer a mixed green salad. It is a very simple, very hearty meal that is quick and easy to prepare. With a little bit of practice, you can get the timing down perfectly for yourself.