Garlic Rosemary Steak With Potato Cakes Recipes

ROSEMARY STEAK AND POTATOES (ON THE STOVE)

Steps:

• Remove steaks from the fridge at least 30 minutes before cooking.
• Rinse potatoes and place in a bowl. Cover and microwave* for 5-7 minutes or until potatoes are tender (If you don't have a microwave, potatoes can be boiled in salted water until tender).
• While potatoes are cooking, dab steaks dry with a paper towel and generously season with steak spice.
• Preheat 1 tablespoon oil in a large skillet over medium high heat until it is very hot.
• Add steaks and cook 4 minutes without disturbing. Flip steak over and cook an additional 4-7 minutes or until steaks reach desired doneness (below).
• Remove from the skillet and place on a plate, loosely tented with foil.
• While steaks are resting, season potatoes with rosemary, garlic, salt, & pepper.
• Add oil, remaining butter, and potatoes to the pan. Allow potatoes to crisp on one side without moving, for about 4-5 minutes. Once crisp, remove potatoes and add to the plate with the steak.

GRILLED STEAK WITH ROSEMARY AND GARLIC

Steps:

• In a small bowl, combine the rosemary leaves, garlic, crushed red pepper and enough olive oil to make a loose paste. Slather the steaks with the mixture and sprinkle them generously with salt. Let the steaks hang out outside the fridge to come to room temperature.
• Preheat the grill to medium-high. Use a wire grill brush to loosen any crud and soot. Wipe the grill down with an oiled side towel to pick up any bits of loosened crud.
• Put the steaks on a hot spot on the grill to get a great sear and really create BROWN FOOD! Once both sides of the steak are really nice and brown, move the steak to a cooler part of the grill to allow the steaks to cook to desired temperature. About 5 to 6 minutes on each side for medium-rare.
• Remove the steaks from the grill and let rest for 5 to 10 minutes.
• Cut the steak off the bone, slice across the grain and divide among 4 serving plates. Drizzle the steak with a little big fat finishing oil and a sprinkling of sea salt.

GARLIC AND ROSEMARY STEAK WITH POTATO-ONION CAKES

Steps:

• For steak:
• Combine first 5 ingredients in glass baking dish. Add steak and turn to coat. Season generously with pepper. Cover and refrigerate steak overnight, turning occasionally.
• For peppers and onions:
• Heat oil in heavy large skillet over medium-high heat. Add onions and sauté 4 minutes. Add peppers and sauté until beginning to soften, about 8 minutes. Add marjoram and dried red pepper. Season to taste with salt and pepper and stir 2 minutes. Remove from heat.
• Bring steak to room temperature. Preheat broiler 5 minutes. Remove steak from marinade; pat dry. Transfer marinade to heavy small saucepan. Broil steak to desired degree of doneness, about 10 minutes per side for rare (meat thermometer will register 125°F. for rare). Transfer to platter. Let stand 10 minutes
• Meanwhile, reheat bell peppers and onions in skillet. Bring marinade to boil.
• Thinly slice steak across grain. Arrange on platter. Surround with Potato-Onion Cakes, peppers and onions. Serve, passing marinade separately.

GARLIC POTATO CAKES

Steps:

• Place the potatoes, garlic, and the 1 teaspoon kosher salt in an 8-quart pan and fill with enough water to cover the potatoes. Bring the water to a gentle boil and cook until the potatoes are just tender. Drain the potatoes, return them to the pot, and stir over medium heat for 1 minute to dry the potatoes.
• Add 3 tablespoons of the cornmeal and the parsley and mash everything together with a potato masher, leaving the mixture chunky.
• Whisk together the egg, egg yolk, milk, and 1 tablespoon of the oil in a small bowl. Stir the mixture into the potatoes and season with salt and pepper. Spread the potatoes out on a large plate, cover with plastic wrap, and refrigerate for at least 1 hour or up to 4 hours.
• Preheat the oven to 350 degrees F.
• Form the chilled potato mixture into 16 cakes about 3/4 inch thick. Put the remaining 5 tablespoons cornmeal in a shallow dish and coat the potato cakes in the cornmeal.
• Heat the remaining 2 tablespoons olive oil in a 10-inch skillet over medium heat. Add the potato cakes, in batches, and brown them on both sides.
• Transfer the potato cakes to a baking sheet and bake until heated through, 10 to 15 minutes.