Pan Roasting

I think we've established that I am pretty into cooking with my cast iron skillet.  The amount of flavors and tasty oily bits is overwhelming.

And when those flavors and oily bits come from this.  Oh man.  Yes.  Those are two New York strips being basted in rosemary and thyme and butter.  So many good decisions happening.

This recipe comes from Bon Appetit, and once I read their section on pan-roasting, I was hooked.  I love the idea of employing the ol' cast iron, getting a fabulous sear, then allowing the meat to cook in its own juices in the oven.  And as it was frigid here when we made these, I wasn't about to demand that Mr. S&S hop outside and grill.  Plus, I've always heard that steak restaurants pan-roast their steaks {in butta} and that creates the fabulousness.  {Don'tdon'tdon't forget about the butta}

You start with a flavorful rub that soaks into the steak as it sits on the counter.  Steak needs to sit out to come to room temperature before being cooked, or else it doesn't cook evenly and gets that grey, unappetizing color.  blech.  But we both know that you'll wait and get these beautiful brown steaks.

Have I mentioned that I'm not a vegetarian?  I think with steak pictures this big, it just needs to be emphasized.  Although we eat mostly chicken and fish around here.  Red meat only happens every couple of weeks.  Mr. S&S loves when those days come around.  I think he could eat a pound of red meat every day and be happy.

These steaks go very nicely with some spinach sauteed down with garlic and olive oil.  A super easy, lovely way to get your green veggies!

Pan-Roasted Steaks
Serves two hungries, adapted from Bon Appetit

For the rub:
2 tablespoons ground coffee
2 tablespoons freshly ground black pepper
2 tablespoons brown sugar
2 teaspoons smoked paprika
3/4 teaspoon chili powder

The rest:
2 10oz New York Strip steaks (or similar)
2 tablespoons canola oil
3 tablespoons butter
1 clove garlic, crushed
2 teaspoons thyme
1 teaspoon rosemary
sea salt

Mix the rub ingredients together and press into steaks.  Allow steaks to sit at room temperature for at least one hour.  Preheat oven to 400.  Then, heat a cast iron skillet with 1 tablespoon oil until oil becomes shimmery and hot.  Place steaks in skillet for one minute.  Remove and wipe excess rub/oil out of pan.  Pour the remaning 1 tablespoon oil into the skillet and allow to heat.  When oil is hot, place steaks back in the pan (on their uncooked side) for another minute.  Then add the three tablespoons of butter, garlic, and herbs.  Allow butter to melt.  When butter is melted, begin to baste the steaks in butter/herb mixture for about 1 minute per side.  Then, place the skillet in the oven for about 8 minutes (for medium rare).  Remove and check steaks to ensure their cookedness to your liking, then allow them to rest for at least 10 minutes.

Sauteed Spinach
Serves 2

3 large handfuls of spinach
2 cloves garlic, minced
1 tablespoon olive oil

Heat a non-stick pan with oil.  When oil is fairly hot, tear spinach leaves up into the pan.  Add the garlic.  Stir spinach occasionally until it wilts (about 3-5 minutes).  Serve immediately.

More pan-roasting to come!