If you have a grill, use it. At the moment, we don’t, so I put our steaks under the broiler. It seems to yield the most consistent results. A very simple approach that allows me the opportunity to think more about the sides. Are you a meat eater that resists veggies? I can help you learn how to eat more vegetables when you don’t like them.
Filet mignon used to be our steak of choice until we discovered ribeye. It’s a question of tenderness versus flavor. Ribeye wins hands down, in our opinion. But sometimes the ribeye available lacks enough marble and we’ll get a New York strip instead. On this occasion, the top sirloin looked the best, so that’s what I picked up.
I often season a steak with herbs or top with a sauce of some kind. In this case, I decided to simply sprinkle with a little garlic powder and salt before putting under the broiler. If it’s a great steak, that’s quite enough, as far as I am concerned. A simple, celebratory meal.
Make Veggies the Star
Once I roasted the vegetables, I decided to give them a little love and make them the star of this meal by offering a truffle aioli for dipping. (Crushed a clove of garlic with a little salt using my mortar and pestle and simply mixed it with some mayonnaise and a touch of truffle oil.) It’s hard to restrain oneself with the truffle oil, but do try as a little goes a long way. You want a hint of flavor, not that it should knock you over.
I leave my skillet in the oven while roasting the broccolini and sweet potatoes at 400 on a cookie sheet so that the skillet can preheat. Cover and remove the vegetables once they’re tender and jam up the heat to 500. Then preheat the broiler. Carefully put the steaks into the preheated skillet and under the broiler until done to your liking. 4 1/2 minutes is usually about right for us to reach medium rare/medium for the steaks pictured above. (Figure about 5 minutes per inch.) Remove from the skillet and let steaks rest before serving.
All my friends return from their trips abroad with clothing and jewelry as souvenirs. I am a strange bird…What did I bring home from Italy? Truffle oil. If you can’t hop on a plane right now, you can purchase it online or at a local specialty market.
For another idea on using truffle oil, please read No Small Potatoes next.
Broiling…ok. I have never tried that, also like the tip on cut selection of beef.
Yum. You are a artist with food and make it so easy. Thanks for explaining so well to person that cooking is not natural to.
I going try vegie dip. Truffle oil!! I had it on fries out! Yum to your suggestion!