Monday, December 14, 2009

Omaha Steaks

So this Friday when I got home I had an awesome surprise! Carrie and her mom had gotten me an omaha steaks package for christmas. So Saturday we had to make steaks! However it was raining cats and dogs all day, probobly not the best day to drag out the bbq and try to get the charcoals going. So I went with the standard back up. A cast iron skillet steak. Here's what I did.

Montreal Top Sirloin Steak
 2 omaha steak's top sirloins, thawed.
1/4 cup olive oil.
2 table spoons of montreal steak seasoning.

Mix olive oil and montreal steak mix in large bowl. Put steaks in bowl and turn to coat. Marinate for 60 minutes in fridge.

Preheat oven to 350.

Get your seasoned cast iron pan really hot. Place it on the stove on high for 5 minutes before adding anything to the pan. once hot, put about a tbs of olive oil. Coat the pan. Add steaks. Let them sit on that side for 2-3 minutes, flip them over with tongs (not a fork) and move the skillet into the oven for 10 minutes. Remove from pan and let rest for 5 before serving. These will be just a bit beyond medium rare.

I like mine rare. So I put them on side for 3 minutes, flipped it for 2, and basically just seared it. It was heavenly. This is subjective so I give you the option.

I also made a 3 potato cheese gratin to go with it.

Here's the recipe for that.

3 Potato and Cheese Gratin
2 - large yukon gold potatoes
2 - large russet potatoes
6 - small red potatoes

2 cups milk
1 cup heavy cream
1 cup grated cheese
2 tbs minced garlic
1 tbs kosher salt
1 tbs fresh ground black pepper.
1/4 lb velveta cheese * optional

Preheat oven to 350 degrees. Oil a 9X13 baking pan with olive oil. Cut all potatoes into thin rounds. mix in a bowl so you get an even blend of potato types. Make a layer at the bottom of pan. Cover with some of the cheese, some garlic, and salt and pepper. Place another layer, cover with cheese, garlic, and salt and pepper again. Continue layering until ingredients are gone. Cut the Velveta into small slices and scatter about the top. Pour milk and heavy cream over top and along the sides to coat. Cover with foil. Bake for 45 minutes. Remove foil and bake for an additional 15 minutes or until top is golden brown.

*Disclaimer. I know Velveta is not cheese. It's cheese food, and thus generally looked down upon. But it creates this crusty golden cheese-like topping that is just goodness.


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