Post by amarante on Nov 2, 2016 10:44:08 GMT -5
Corrected - got two recipes copied incorrectly.
Lots of twists on classic American dishes. Good way for a foodie to cook for people with simpler tastes.
Source: Amy Thielen - The New Midwestern Table
RIBEYE with Homemade Steak Sauce
SERVES 2 TO 4
For a long time I was of the mind that when faced with a perfect char-grilled ribeye steak, you brought nothing to the table but a fork and a big knife. But as my friend Chris Hand said as we worked our way through the bone-in cowboy-cut steaks that stretched out languorously over our plates, “This is amazing but, I hate to say it, a little monotonous toward the end. Pass me some of that homemade steak sauce.
I remember my dad collecting six-packs of bottled steak sauce from venerated steak houses across the Midwest (and beyond), and this concoction is based on my memories of those—which were surprisingly varied. In this brew, smoky bacon, sour cherries, and leathery juniper are in the driver’s seat. It’s a little less sweet than commercial sauces, and because it’s homemade you can get away with adding the brightening splash of lime juice at the end.
Depending on appetite, one large ribeye will serve either one or two.
3 ounces thick-cut bacon, diced (½ cup)
1 tablespoon salted butter, plus more for basting
1 cup finely diced onion
3 cloves garlic, smashed
Fine sea salt and freshly cracked black pepper
¼ cup tomato paste
3 tablespoons ketchup
1 tablespoon sweet paprika
⅓ cup dried sour cherries
½ cup dry vermouth
½ cup apple cider or juice
2 tablespoons apple cider vinegar
2 tablespoons light brown sugar
1 tablespoon Worcestershire sauce
10 dried juniper berries, cracked
3 dried bay leaves
2 teaspoons Asian fish sauce
Juice of ½ lime
2 1-pound bone-in ribeye steaks
Canola oil
In a medium skillet, fry the bacon over medium heat until lightly crisp, about 3 minutes. Remove the bacon with a slotted spoon, and pour off all but 1 tablespoon of the fat from the pan.
Add the 1 tablespoon butter and the onion, garlic, ¼ teaspoon salt, and ½ teaspoon pepper to the pan. Sauté the onion, stirring often, until it turns coppery brown and tastes sweet, about 15 minutes.
Add the tomato paste and ketchup and cook, stirring constantly, until caramelized, about 5 minutes. Stir in the paprika, and then add ½ cup water, the cherries, vermouth, cider, vinegar, brown sugar, Worcestershire sauce, juniper berries, and bay leaves. Simmer until the sauce thickens and bubbles evenly, about 20 minutes. Let the mixture cool slightly.
Discard the bay leaves. Puree the mixture in a food processor, and then push it through a fine-mesh sieve into a bowl. Season with the fish sauce and lime juice, and add more salt if necessary. (You can store the sauce in the refrigerator, tightly covered, for up to 2 weeks, or in the freezer for 6 months.)
Preheat the oven to 375°F.
Heat two large (or one huge) cast-iron pans over high heat. Scrape the steaks with a butter knife to remove any bone grit, and season them liberally with salt and pepper. Pour a coating of oil into each pan, and then wipe it out with a paper towel so that just a thin film remains. Add the steaks to the hot pans. Cook steadily, reducing the heat to medium-high if they threaten to burn, until the steaks caramelize deeply on the bottom, 3 to 4 minutes. Flip the steaks and cook for 3 minutes. Transfer the pans to the oven and roast the steaks for 3 to 5 minutes. Remove the pans from the oven, set the steaks on their sides, and test for doneness. The steaks are ready when they begin to feel firm when poked or reach 125°F on an instant-read thermometer.
Transfer the pans to the stovetop, off the heat. Add a large spoonful of butter to each pan, and using a large spoon, baste the steaks with the foaming melting butter. Transfer the steaks to a warm platter and let them rest for 5 minutes. Serve with the steak sauce.
Lots of twists on classic American dishes. Good way for a foodie to cook for people with simpler tastes.
Source: Amy Thielen - The New Midwestern Table
RIBEYE with Homemade Steak Sauce
SERVES 2 TO 4
For a long time I was of the mind that when faced with a perfect char-grilled ribeye steak, you brought nothing to the table but a fork and a big knife. But as my friend Chris Hand said as we worked our way through the bone-in cowboy-cut steaks that stretched out languorously over our plates, “This is amazing but, I hate to say it, a little monotonous toward the end. Pass me some of that homemade steak sauce.
I remember my dad collecting six-packs of bottled steak sauce from venerated steak houses across the Midwest (and beyond), and this concoction is based on my memories of those—which were surprisingly varied. In this brew, smoky bacon, sour cherries, and leathery juniper are in the driver’s seat. It’s a little less sweet than commercial sauces, and because it’s homemade you can get away with adding the brightening splash of lime juice at the end.
Depending on appetite, one large ribeye will serve either one or two.
3 ounces thick-cut bacon, diced (½ cup)
1 tablespoon salted butter, plus more for basting
1 cup finely diced onion
3 cloves garlic, smashed
Fine sea salt and freshly cracked black pepper
¼ cup tomato paste
3 tablespoons ketchup
1 tablespoon sweet paprika
⅓ cup dried sour cherries
½ cup dry vermouth
½ cup apple cider or juice
2 tablespoons apple cider vinegar
2 tablespoons light brown sugar
1 tablespoon Worcestershire sauce
10 dried juniper berries, cracked
3 dried bay leaves
2 teaspoons Asian fish sauce
Juice of ½ lime
2 1-pound bone-in ribeye steaks
Canola oil
In a medium skillet, fry the bacon over medium heat until lightly crisp, about 3 minutes. Remove the bacon with a slotted spoon, and pour off all but 1 tablespoon of the fat from the pan.
Add the 1 tablespoon butter and the onion, garlic, ¼ teaspoon salt, and ½ teaspoon pepper to the pan. Sauté the onion, stirring often, until it turns coppery brown and tastes sweet, about 15 minutes.
Add the tomato paste and ketchup and cook, stirring constantly, until caramelized, about 5 minutes. Stir in the paprika, and then add ½ cup water, the cherries, vermouth, cider, vinegar, brown sugar, Worcestershire sauce, juniper berries, and bay leaves. Simmer until the sauce thickens and bubbles evenly, about 20 minutes. Let the mixture cool slightly.
Discard the bay leaves. Puree the mixture in a food processor, and then push it through a fine-mesh sieve into a bowl. Season with the fish sauce and lime juice, and add more salt if necessary. (You can store the sauce in the refrigerator, tightly covered, for up to 2 weeks, or in the freezer for 6 months.)
Preheat the oven to 375°F.
Heat two large (or one huge) cast-iron pans over high heat. Scrape the steaks with a butter knife to remove any bone grit, and season them liberally with salt and pepper. Pour a coating of oil into each pan, and then wipe it out with a paper towel so that just a thin film remains. Add the steaks to the hot pans. Cook steadily, reducing the heat to medium-high if they threaten to burn, until the steaks caramelize deeply on the bottom, 3 to 4 minutes. Flip the steaks and cook for 3 minutes. Transfer the pans to the oven and roast the steaks for 3 to 5 minutes. Remove the pans from the oven, set the steaks on their sides, and test for doneness. The steaks are ready when they begin to feel firm when poked or reach 125°F on an instant-read thermometer.
Transfer the pans to the stovetop, off the heat. Add a large spoonful of butter to each pan, and using a large spoon, baste the steaks with the foaming melting butter. Transfer the steaks to a warm platter and let them rest for 5 minutes. Serve with the steak sauce.
