Wednesday, November 11, 2009

A Steak Post

Why is this here? No particular reason. I just thought it looked good and wanted to share. I'm going to have to work on my presentations, though. That plate's a little sloppy-looking.


Posted by Bob at 1:46 PM

6 comments:

  1. A Cottage IndustryNovember 11, 2009 at 5:05 PM

    Oh. My. Ga. You have not made THOSE potaoes for ME yet! That looks amazing!
    Tracey

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  2. CarolNovember 14, 2009 at 5:02 AM

    Sloppy plate or not, that looks fantastic.

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  3. BobNovember 14, 2009 at 5:09 AM

    Thank you, Carol.

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  4. MaggieNovember 14, 2009 at 5:28 AM

    They do look great. Dr Oz(luv him) did a show on bacteria in the body etc and was talking about eating beef well done. Well as much as I listen to him my husband and myself eat it and love it just how you have presented it so there Dr. Oz Loved your brussel sprouts but had to add little butter. My hubby is back from 4 wks in Italy today and can't wait to impress him with them. Love love Tracey lucky guy.

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  5. SusanNovember 14, 2009 at 10:56 AM

    That looks like a twice baked potato. We need the recipe---as well as information about the steak, what kind it is, and how you cooked it.

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  6. BobNovember 14, 2009 at 1:25 PM

    Susan, that's a top loin or New York steak. It was seasoned lightly with salt and pepper and grilled over high heat to color and then finished on a cooler part of the Weber with the lid on until it passed the "poke it with your finger to see if it's done" test.

    As for the potato, start with an already baked potato, of course. I don't have measurements because I eyeball it, but I use salt, pepper, chives (or scallion tops), emmenthaler (or a good domestic 'swiss') cheese (I find gruyere too strong), butter and sour cream. If I had to guess I'd say about 1/4 cup of cheese, a heaping soup spoon of sour cream and a tablespoon or two of butter. Start on the light side and if you don't have enough dairy product to thoroughly moisten the potato flesh, add a little more. Just don't add so much that it begins to take on a really creamy consistency because the butter and sour cream will melt and you'll have a river of potato in your oven. I know, I've been there. If I have to give you a guideline I'd say the mixture shouldn't be as moist as your Thanksgiving mashed potatoes - unless you're one of those people who likes your mashers really stiff and kinda dry.

    Chives/scallions are up to you. Bake at 400 until heated through and the top is lightly browned.

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