NEW YORK STRIP STEAK AND OVEN BAKED POTATOES ON NOVEMBER 12
Wow! the steaks, which Claudia bought at Whole Foods were very,. very good. About an inch and a half thick with lots of very fine marbling. I patted them dry with paper towels seasoned with coarse salt, and rubbed a little some of oil all over them just before I seared them in the big cast iron skillet (C.I.S.)at medium/high heat long and easy. about 6 minutes per side and (10-12 min. total) and removed C.I.S. from heat to use pan’s residual heat to let the steaks cook slowly for another 10 min.
the roasted potatoes is a recipe we got from the “cook’s illustrated” book. The 1/2 inch thick slices of potatoes w/ skin go in a pot with cold water and brought to a quick boil for about 5 minutes or while cooked on the outside, the center of each slice still offers some resistance or a little crunch when poked with a knife or wooden pick or whatever. then drain water out and leave potatoes in the same pot, and quickly while they are still hot, sprinkle with salt and 1 or 2 Tsp. of oil and toss gently (with a rubber spatula, carefully. not braking them), for about 5 min. until the potatoes develop a layer of starch on the surface. they look ugly and mushy at this stage, but that mushy surface layer is going to turn golden and crispy after hitting the hot oven in a very hot preheated baking sheet . the baking sheet must be very hot and dry. don’t oil sheet. instead sprinkle a little more oil on the potats, and a little more salt and quickly spread on baking sheet in a single later so all of them are in full contact with the sheet. Oven rack should be in the lowest position or bottom of oven . bake at 450º for 10 minutes, flip over once and bake for 10 more min.
while the oven was hot i also roasted some onions and halved tomatoes which were lightly dressed with s&p, EVOO and drops of lemon juice after done.
and I also made a chimichurri sauce.
Pared it all with a Crianza spanish wine.
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